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Soupe à l’oignon gratinée

February 7, 2012

When the Siberian winds are passing by the french Riviera it’s essential to cook something to keep you warm. And what’s better for that then a classic french onion soup?

We went to a Brasserie in Cannes with some friends this saturday and one them was telling me just how much she loved onion soup but often found them to be too sweet. So Caroline, this recipe is for you! Hope you will like it!

For about 4 persons:

*6 big yellow onions

* 1 good knob of butter

* olive oil

* 3 tablespoons of brown sugar

* 1 tablespoon of flour

* 2 tablespoons of sweet soya sauce

* fresh thyme

* salt and pepper

* dry white wine

* chicken stock

* beef stock

* Grated strong cheese (I used gruyère)

* Puff pastry

Finly slice the onion and then fry in a pan/casserole with olive oil and a generous amount of butter. When the onions are browned, turn down the heat and add the sugar and let it caramelize for about 10 minutes. After the caramelization, add the soya sauce,fresh thyme, flour , salt and pepper and stir.

Add the white wine (I used around 5 dl), then the chicken stock (around 8 dl) and the beef stock (around 5 dl). Let it simmer for about 40 minutes. Taste and add more salt and pepper if necessary.
I made little individual soups in my mini Creuset soup pots, so I put some of the soup in the individual pots, added the grated gruyère cheese and cut out little rounds of the pastry and put on top with some extra cheese. Then I let it gratinate in the oven for about 10-15 minutes in 180 degrees.
Bon Appétit!

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