Onion soup with olive oil croutons
Ingredients
For
4
personnes
- 6 onions
- 1.5 litres of chicken stock
- 1 tablespoon of flour
- 100g grated Gruyère
- 1 tablespoon of thick crème fraîche
- 1/2 baguette
- Traditional-style olive oil
- Salt and freshly ground pepper
Tip
Use up yesterday’s bread in this onion soup recipe!
Instructions
- Bring 1.5 litres of water to the boil and dissolve the chicken stock in it. Season with salt (sparingly) and pepper to taste.
Peel and finely chop the onions, then fry them in a little olive oil until translucent. Add them to the stock, cover and leave to simmer for about 45 minutes. Add the crème fraîche at the end of cooking. Mix well.
- Meanwhile, cut the bread into slices or cubes and fry them in an oiled frying pan until they are golden brown.
- Serve the soup with grated Gruyère and golden bread croutons.
Tip
Use up yesterday’s bread in this onion soup recipe!
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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