Gratinée des halles - French onion soup


First published in 2015
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Cheese and garlic croutons

  • 1 baguette
  • 4 tbsp of olive oil
  • 1 garlic clove, peeled and finely sliced
  • 30g of Parmesan, finely grated
  • 30g of Emmental, finely grated
Place a large, heavy-based pan on the stove. When the pan is hot, add the oil and melt the butter then add the onions, garlic and bacon
Cook over a medium heat for 15-20 minutes, stirring so they become soft and a deep golden brown
Add the cognac and set it alight so the alcohol burns off. Pour in the cider and bring to the boil, stirring constantly, until the liquid has reduced by two-thirds
Stir in the flour then add the stock and a pinch of salt. Bring to the boil, skimming off any scum that rises to the surface, then turn down the heat and simmer for about 30 minutes
  • 35g of flour
  • 1.5l beef stock
  • salt
Check the seasoning and add salt and freshly ground pepper if required
To make the croutons, set the oven to 180˚C/Gas mark 4. Cut the baguette into 18 slices, about 1cm thick. Place on a baking sheet, drizzle with olive oil and bake until golden brown
  • 1 baguette
  • 4 tbsp of olive oil
Rub the cooked croutons with the garlic, sprinkle with the cheese and place under a hot grill until the cheese turns golden brown
Serve the soup in large bowls with the croutons on top
First published in 2015
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