10 May 2015
Aga Marchewka
Soupe à l'oignon (Lyonnaise Onion Soup)
Ingredients
Preparation
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Peel the onions, chop them finely.
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Heat the duck fat in the frying pan.
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Add the onions.
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Keep them covered in such heat for 30 minutes, stirring.
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Add the chicken stock and simmer for 15 minutes.
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Remove half the onions.
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Pour remaining mixture into the bowl.
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Mix until it becomes a creamy soup.
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Adjust seasoning.
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Pour the soup into a soup dish and add onions aside with the strips of Beaufort cheese.
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Serve warm.
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