Creamy onion soup

 All Dishes

 FR002 · LYCEE JEAN PAUL PASSEDAT

Description

Creamy onion soup from France


Recipe

Creamy onion soup with bread burnt mousse:

Slice the onions in small cubes with the slices of shallot.
Cook it with a piece of butter.
Add the chicken stock and cook it for 30 minutes.
Mix it with the foie gras and add the cream. Add the salt and pepper.
For the bread mouss, burn the slice of bread and add chicken stock and cream. Mix it and place it in a kitchen siphon. Add 2 gas cardridges.
Serve it in a bowl.

Ingredients

Onion soup:
Onions: 1kg
Shallot: 70g
Butter: 50g
Chicken stock: 1l

Burn bread mousse:
Bread: 400g
Chicken stock: 800g
Cream: 800g


 10 people ·  60min.


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