This recipe also comes from Domaine du Castel Riquet in Saint-André-de-Majencoules, where our mild Cevennes Onion AOP grows.
It is an onion soup for a large group: two and a half kilos of onions, slowly browned in butter and oil, a light flour roux, chicken broth. We like it because the mild onion gives the soup a sweetness that no sharp kitchen onion can match.
The cutting takes its time, but after that, the cooking is almost effortless. And for those who like it, add cheese on top at the end and brown the crust under the grill.
Cevennes · For a large group
Onion soup from the Cevennes
To be honest, no one can take away the half hour at the cutting board. After that, it is a quiet affair, and the soup tastes even better the next day. A dish for a cold evening, for many guests, or for the freezer.
Ingredients
For 8 people
For topping
200 g grated cheese 8 slices of baguette
Preparation
The soup
1
Peel the onions, halve them, and cut them into fine strips.
2
Heat the butter and olive oil in a large pot and fry the onions over medium heat for 20 to 25 minutes until they are soft and golden. Stir regularly.
3
Once the onions are half cooked, sprinkle the flour over them and stir in.
4
Continue cooking until a light flour roux forms, a blond roux. This takes two to three minutes and requires constant stirring so that nothing sticks.
5
Deglaze with the chicken broth, stirring vigorously so that no lumps remain. Simmer gently for 10 minutes, then season with salt and pepper.
For serving
6
Pour the soup into ovenproof dishes, place one slice of baguette on each, and generously top with grated cheese.
7
Brown under the grill or in the oven at 220 °C until the cheese has taken color, and serve immediately.
Tip
The soup can be cooked a day in advance; it tastes even rounder when reheated. Whatever is left can be frozen in portions; brown it again just before serving.
