Here is the delicious recipe for onion soup, ideal for all seasons but especially appreciated when the weather is cold.
Ingredients for 4 persons :
- 500 g ofonions
- 1 liter of chicken broth
- 30g butter
- 1 tbsp. tablespoon flour
- 1 baguette
- 60 g of grated Comté
Ingredients and cooking for easy and quick preparation.
To keep in mind for the whole winter, the famous onion soup and traditional croutons made from Comté.
- Peel the onions, cut them into thin slices.
- Heat the chicken broth.
- Melt the butter in a casserole dish, brown the onions. Cook for 15 minutes over low heat, stirring regularly, until lightly colored. Season and add the flour.
- Mix and cook for another 5 minutes. Gradually pour in the hot broth. Leave to simmer for 30 to 45 minutes. Check the seasoning.
Preheat the oven to 200 ° C (th.7).
- Meanwhile, cut the baguette into slices. Grill it for a few minutes in the oven.
- Divide the soup into small tureens (ovenproof).
- Place the slices of bread on the surface, cover with cheese. Place these soup tureens under the grill of the oven until the surface browns.
Serve this onion soup piping hot. Place any leftover grilled baguette and grated Comté cheese slices in the center of the table.
The poultry broth can be replaced by a mixture of 50 cl of Muscadet and 50 cl of water.
If you don't want to brown your soups: place the slices of bread in deep plates, cover them with cheese and pour very hot onion soup over them (so the cheese can melt quickly).
When you have some hard bread left, toast it and make this recipe. It will save you a lot of waste!
Offered as a starter, this soup can just as easily be a full dish.
Soups and other soups, due to their liquid nature, are rarely accompanied by wine. However, nothing in their taste characteristics, quite the contrary, stands in the way of making delicious pairings.
The onion soup itself is rich in sensations with smells that combine the caramelized of onions with the animal notes of the broth and the cheese, flavors where the salty of the latter plays with the sweetness of the onions, and a texture at the same time pasty, lumpy, liquid or even slightly sticky.
This type of texture appreciates the contrast brought by wines with a touch of acidity.
In white, a Muscadetwill be discreet on the aromatic level while providing the necessary relief. In red, the fruitiness of a St Pourçain will play on contrast and enrich olfactory perceptions, while a Red Anjou will highlight the onion in its vegetal and caramelized dimensions.
Finally, let's take advantage of this glass of wine to pour a tear into the last spoonful of soup and thus taste the pleasure of "chabrot".
Price idea (in 2007):
- Muscadet 3 to 5 €
- Saint-Pourçain 4 to 7 €
- Red Anjou 5 to 8 €
Recipe: T. Debéthune, Photo: C. Herlédan