Onion soup

This fresh take on classic, comforting onion soup is bursting with flavour thanks to its chicken stock base and slowly simmered caramelised onions. It is served with a toasted baguette spread with fresh herb butter and topped with melted Gruyère AOP and a sprinkling of almond crumble for a perfectly balanced touch of indulgence.

Lionel Rigolet

Ingredients for

4

Note

Attention change of number of people

Onion soup base

  • 2
    onions
  • 1.2 l
    of chicken stock
  • 10 g
    garlic cloves
  • 1 sheets
    of laurel
  • 5 g
    of thyme

Onion soup

  • 1 l
    onion soup base
  • 30 g
    butter
  • 600 g
    thinly sliced brown onions

Almond crumble

  • 15 g
    Gruyère AOP grated
  • 25 g
    of smoked bacon
  • 10 g
    small cubes of bread
  • 20 g
    butter
  • 15 g
    almond slivers

Herb butter

  • 50 g
    butter
  • 1 g
    garlic cloves
  • 1 g
    chives
  • 5 g
    finely chopped shallots
  • 5 g
    of parsley
  • 2 g
    spring onions
  • 5 g
    fresh spinach
  • 100 ml
    vegetable stock

To serve

  • 4 slices
    bread
  • 1 g
    paprika in powder
  • 250 g
    Gruyère AOP
  • 1 pinch
    of salt
  • 1 pinch
    of pepper

Preparation

Onion soup base

  1. Place the chopped onion halves in the bottom of an ovenproof dish. Brown in the oven for about 20 minutes at 175°C.
  2. Put the browned onions, garlic, thyme, bay leaf and chicken stock in a saucepan. Bring to a simmer and cook for 40 minutes over a low heat. Strain through a fine sieve, pressing well. Set aside.

Onion soup

  1. Melt the butter in a saucepan. When it foams, add the sliced ​​onions and brown them lightly.
  2. Deglaze with the onion soup base and season. Simmer until the onions are fully cooked. Adjust the seasoning if necessary.

Almond crumble

  1. Put the almond sticks and grated Gruyère AOP cheese in an ovenproof dish. Bake for 10 minutes at 170°C. Once cooked, leave to cool then chop with a knife. Place on a paper towel.
  2. Sauté the diced smoked bacon in a little butter, browning it slightly. Pass the bacon through a sieve, but keep the cooking butter. Pour it into another saucepan, heat and sauté the cubes of bread. Add a little more butter if necessary, brown the bread lightly, then pass through a sieve and dry on a paper towel.
  3. Mix everything together and set it aside in a dry place on a paper towel.

Herb butter

  1. Put the softened butter, garlic, chives, shallots, parsley, spring onions and spinach in a small blender. Season and blend as finely as possible. Keep in the fridge.
  2. Allow the butter to soften slightly before serving.

To serve

  1. Spread the toasted baguette with the softened herb butter. Add a slice of Gruyère AOP and place under the grill to melt the Gruyère AOP. Sprinkle with paprika and the almond crumble. Serve on the side.
  2. Heat the onion soup. Place some of the diced Gruyère AOP in the bottom of a soup bowl and pour over the piping hot soup, topping with a little grated Gruyère AOP.
  3. Keep the rest of the onion soup and the diced Gruyère AOP for seconds or another meal.
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