the recipe for onion soup by Philippe Etchebest
Comforting, gourmet and inexpensive, the French onion soup is one of the emblems of French gastronomy. And with the sharp advice of chef Etchebest, making it becomes child’s play. We reveal all the little secrets of his recipe… with small onions.
ON THE SAME TOPIC :
Onion soup, an ancestral culinary heritage
If its first traces seem to date back to the Roman era, the Onion soup would have built his reputation at the court of Louis XV. Throughout the ages, it has nevertheless retained its popular connotation, with its Inexpensive and very easy to find ingredients. Composed of caramelized onions simmered in a broth, it is then topped with croutons of bread and grated cheese before baking in the oven.
No wonder chef Philippe Etchebest pays tribute to him in his book Cook well accompanied with my Mentor method – the essential book to simmer in two steps the beloved dishes of our childhood. We let ourselves be guided.
The recipe for onion gratin by Philippe Etchebest
Ingredients
-
2 large onions
-
170g of gruyere cheese grated
-
100g of stale bread
-
1 liter beef stock or water
-
10 cl of white wine
-
40g butter
-
2 tbsp. olive oil
-
1 C. sunflower oil
-
salt
-
pepper
Preparation
-
Peel the onions and cut them into strips quite thin.
-
Preheat the sauté pan with the sunflower oil and butter over medium heat. Add the minced onions. Mix. Add salt and pepper. Gradually increase the heat to obtain a nice caramelization. Stir frequently.
-
Deglaze the onions with the white wine. Remove the juices well by scraping the bottom of the pan with a spatula. Cover and simmer over low heat for 20 to 30 mins.
-
Preheat the oven to 200°C (th.7-8) without ventilation. Using a bread knife, cut the stale bread into slices and brush with olive oil. Rub them with garlic if necessary. Place them on the oven rack and bake until the slices are very dry.
-
Meanwhile, moisten the onion compote with the vegetable broth. Skim to remove impurities. Adjust the seasoning if necessary. Then remove the croutons.
-
Place the oven in the grill position. Ladle the soup into lion head bowls. Top each bowl with three croutons and a nice handful of grated cheese. Bake until the top browns.
-
Taste without delay!
