Onion soup revisited

ONION SOUP REVISITED

Portions : 4 - Preparation : 15 minutes - Cooking time : 2 hours

Ingredients

Candied onions

• 8 medium onions, halved
• 45 ml (3 tablespoons) butter
• 60 ml (4 tbsp.) olive oil
• 500 ml (2 cups) water
• 5 ml (1 tsp.) herbes de Provence blend
• 30 ml (2 tbsp.) honey
• salt and pepper to taste

Cream of onion soup

• 8 onions, chopped
• 60 ml (4 tbsp.) olive oil
• 250 ml (1 cup) dry white wine
• 4 garlic cloves, chopped
• 15 ml (1 tbsp) honey
• 1 l (4 cups) vegetable or poultry stock.
• 1 bay leaf
• 250 ml (1 cup) 15% cream
• Salt and pepper to taste

Topping

• ½ baguette, croutons
• 250 ml (1 cup) cheddar cheese, grated

Preparation

1. Preheat oven, rack in center, to 180°C (350°F).
2. For the onion confit, combine the onions, butter, oil, water, herbes de Provence, honey, salt and pepper in an ovenproof dish and bake for 1 hour. Turn the onions over and bake for another 1 hour, until the onions are candied and golden brown.
3. Meanwhile, in a hot saucepan, brown the onions in a little oil for 5 minutes.
4. Deglaze with white wine, add garlic, honey, stock and bay leaf and simmer for 30 minutes over medium heat. Check seasoning.
5. Remove the bay leaf, blend in a hand blender, then add the cream. Check seasoning.
6. Place bread croutons on a baking sheet, cover with grated cheese and broil until golden.
7. In each soup plate, spread the prepared onion cream, the candied onion halves and a few croutons au gratin.