” There is nothing better than an onion tour for dinner after the party… “. Hélène Darroze has found the perfect dish to benefit her body after the excesses of the Christmas holidays. The chef, originally from the Landes, never misses an opportunity to introduce us to the richness of the gastronomy of the Southwest. This time she falls in love again with the onion tour recipe, which she shared on her Instagram account.
This Southwestern specialty is traditionally eaten the day after evenings when they are too drunk due to these supposed hangover-fighting properties. Recipes vary by region or by individual habits, but the base remains the same: garlic or onion soup. Helen Darroz decided to use both ingredients and added duck fat and chicken broth. A recipe that we don’t hesitate to make in large quantities to serve again the next day. “Ptell you all i prefer this soup when it’s made the day before “, advises Helen Darroz.
Onion tour recipe from Helen Darroz:
Ingredients:
- 1.5 kg Cévennes onion
- 3 bay leaves
- 2 sprigs thyme
- 2 garlic cloves
- 3 liters chicken broth (or water if not available)
- 50 g duck fat
- Salt
- Pepper
Peel and chop the onion.
Melt them in a saucepan with a little duck fat. Be careful not to color them too much.
Once the onion is melted, add the garlic, thyme and garlic cloves, season with salt, plenty of pepper and drizzle with chicken broth.
Leave to boil for 30-40 minutes.
Adjust seasonings.
Serve with slices of toasted bread, which everyone breaks into their soup, and with grated cheese.
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