Servings: 4 – Preparation: 15 minutes – Preparation: 2 hours
Ingredients
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
Garnish
- 1⁄2 baguette, croutons
- 250 ml (1 cup) cheddar cheese, grated
Training
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.