Soupe à l'oignon
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Preparation : 20 min
Cooking : 20 min
Total time : 40 min Rest : 0 min
6 people
100 g of butter
1000 g of brown onion
2 garlic cloves
0.25 bunch of thyme
2 stalks of rosemary
1 tbsp of plain flour
1 vegetable stock cube
1 L of water
250 g baguette
8 garlic cloves
40 g of butter
80 g of gruyère
1 pinch of salt
1 pinch of pepper
Associated products
RECIPE STEPS
1
Using the food processor attachment, place the 2mm slicing disk in place and slice all the onions and garlic.
- 1000 g of brown onion
- 2 garlic cloves
Robot
2
Transfer the sliced onions and garlic to your Cook Expert's stainless steel bowl. Add the butter, rosemary and thyme.
Set to EXPERT 20 minutes/Speed 1A/120 °C and run the programme.
Occasionally pause the programme and use a spatula to scrape down the ingredients
- 100 g of butter
- 1000 g of brown onion
- 2 garlic cloves
- 0.25 bunch of thyme
- 2 stalks of rosemary
Expert
20:00 / 1A / 120°C
3
Sprinkle over the flour; add the vegetable cube and the water and season with salt and pepper.
Set to EXPERT to 45 minutes/Speed 2A/100 °C.
- 1 pinch of salt
- 1 pinch of pepper
- 1 tbsp of plain flour
- 1 vegetable stock cube
- 1 L of water
Expert
45:00 / 2A / 100°C
4
To make croutons, rub the garlic over the baguette, slice, then brush with melted butter. Sprinkle each slice of bread with grated gruyère cheese,
place on a baking tray and put under a hot grill until the cheese is melted andgolden.
- 250 g baguette
- 8 garlic cloves
- 40 g of butter
- 80 g of gruyère
5
Ladle the soup into eight bowls and float a crouton on top. This can also be served from one large soup tureen.
David Bitton for © Magimix
