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Receta Normandy Onion Soup

by Global Cookbook

Ingredientes

gratinee normande 375 gm onions preferably the purple breton type 40 gm butter 1 x very small bouquet garni 250 ml sweet cider

2 tsp flour 650 ml chicken stock 8 x thin slices french bread preferably from a baguette 70 ml double cream

Direcciones

1. Peel wash and finely slice the onions.
2. In a saute/fry pan sweat them with 25g butter till pale golden brown.
3. Add in the bouquet garni pour in 150ml cider and simmer for 5 min.
4. Set aside.
5. Heat the remaining butter in a saucepan.
6. Stir in the flour and make a pale roux.
7. Pour in the chicken stock and bring to the boil stirring continuously with a wire whisk.
8. Cook for 15 min
9. The cider gives a slightly mellower flavour to the classic soupe a loignon and makes it more digestible. Be sure to make this soup in large quantities; greedy people are apt to give themselves away by asking for a second bowlful.
10. Serves 4

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