Breton style onion soup recipe
Breton Style Onion Soup recipe
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|500 g||onions, sliced|
|300 g||potatoes, diced|
|1 ½ l||vegetable stock or meat stock|
|1||bouquet garni (parsley, thyme, bay leaf)|
|salt and pepper|
|olive oil for frying|
|4 clove(s)||garlic, sliced|
|1 small||baguette, cut into 1cm slices|
|50 g||freshly grated Cheddar cheese|
Melt the butter in a pan, add the onions and cook gently for 30 minutes until golden brown. Add the potatoes, stock, bouquet garni and season with salt and pepper. Bring to the boil, cover and simmer for 15 to 20 minutes until the potatoes are cooked. Remove the bouquet garni.
Heat the oil in a frying pan, add the garlic, then add the bread slices and fry until golden brown on both sides. Drain on kitchen paper.
Ladle the soup into individual heatproof bowls. Put 1 – 2 pieces of bread in each bowl and sprinkle with the cheese. Place under a preheated hot grill until the cheese bubbles.
ca. 30 min
Cooking / Baking Time:
ca. 50 min
Grade of difficulty:
Calories per portion:
Reference: Breton style onion soup recipe
Recipe type: xarchivex
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