Page 192 - YC Cooking School

Baking or oven tray

What to do:

1. Peel and thinly slice the onions.
2. In a large pot, melt the butter and add the onions, cooking over a low heat and stirring
from time to time, until they are soft and slightly caramelised. This should take about
20 minutes.
3. Increase the heat slightly, add the flour and allow to cook for 2 minutes.
4. Add the port and vinegar, scraping all the caramelised goodness from the bottom of
the pot as you go.
5. Add the stock and the bouquet garni and reduce the heat to a simmer.

6. Season with salt and pepper and cook for an additional 20 minutes.
7. Once the soupe has finished cooking, remove the bouquet garni and preheat your
oven to grill.
8. Ladle the soupe into individual oven-proof soupe bowls and float 2 croutons on top of
each.
9. Layer a generous amount of cheese over the top of the croutons and soupe.
10. Put the bowls onto an oven tray and place under the hot grill.

11. Allow the cheese to melt and brown evenly, then remove from the oven and serve
immediately.

© Recipe copyright of Franck Dangereux

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