Soupe à l'oignon de Trébons

Name: Soupe à l'oignon de Trébons
Total time: 55 min
Yield: Serves 4
Cuisine: Bigorre
Ingredients: 6 Trébons onions; 40 g (3 tbsp) unsalted butter; 1 tbsp flour; 1.5 L (1½ qt) chicken stock; 4 slices country bread; 100 g (1 cup) grated cheese; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Trébons onion soup

⏱ 55 minServes 4Easy280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

6Trébons onions
40 g (1½ oz)unsalted butter
1 tbspflour
1.5 L (6¼ cups)chicken stock
4 slicescountry bread
100 g (3½ oz)grated cheese
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

6 Trébons onions
40 g (1½ oz) unsalted butter
1 tbsp flour
1.5 L (6¼ cups) chicken stock
4 slices country bread
100 g (3½ oz) grated cheese
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 4 L (4 qt) saucepan

4 ovenproof soup bowls

1 oven

03 — Method

Peel and thinly slice the onions, then cook gently in the large saucepan with the unsalted butter for 20 min without burning.
When golden and soft, sprinkle with flour and stir 1 min to make a light roux.
Pour in the hot chicken stock, stirring, season with salt and pepper and simmer 20 min over low heat.
Preheat the broiler to 220 °C (425 °F) and ladle the hot soup into the four bowls set on a baking sheet.
Top each bowl with a slice of country bread, cover generously with grated cheese and broil 5 min until golden.
Take the bowls out carefully, as they're very hot, and serve right away.