Servings: 4 – Preparation: 15 minutes – Preparation: 2 hours


pickled onion

  • 8 medium sized onions, cut in half
  • 45 ml (3 tablespoons) butter
  • 60 ml (4 tablespoons) olive oil
  • 500 ml (2 cups) water
  • 5 ml (1 teaspoon) Provence herb blend
  • 30 ml (2 tablespoons) honey
  • Salt and pepper to taste
  • onion cream
  • 8 onions, chopped
  • 60 ml (4 tablespoons) olive oil
  • 250 ml (1 cup) dry white wine
  • 4 garlic cloves, minced
  • 15 ml (1 tablespoon) honey
  • 1 liter (4 cups) vegetable or chicken broth
  • 1 bay leaf
  • 250 ml (1 cup) 15% cream
  • Salt and pepper to taste


  • 1⁄2 baguette, croutons
  • 250 ml (1 cup) cheddar cheese, grated


Step 1

Preheat the oven with the rack in the middle to 180°C (350°F).

2nd step

For candied fruits in a baking dish, mix onion, butter, water, Provencal herbs, honey, salt, pepper and cook in the oven for 1 hour, turn the onion and cook for another hour, until the onions are ready. candied and golden brown.

Step 3

Meanwhile, in a hot saucepan, sauté the onion in a little oil and let it brown for 5 minutes.

Step 4

Deglaze with white wine, add garlic, honey, broth, bay leaf and cook for 30 minutes over medium heat. Check seasoning.

Step 5

Remove the bay leaf, mix everything in a hand blender, then add the cream. Check seasoning.

Step 6

Put bread croutons on a baking sheet, cover them with grated cheese and let them brown in the oven on the grill (broiler).

Step 7

Spread the cooked onion cream, candied onion halves, and a few baked croutons into each soup bowl.

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