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Add a photoServings: 4
Ingredients
- Â Â gratinee normande
- 375 gm onions preferably the purple breton type
- 40 gm butter
- 1 x very small bouquet garni
- 250 ml sweet cider
- 2 tsp flour
- 650 ml chicken stock
- 8 x thin slices french bread preferably from a baguette
- 70 ml double cream
Directions
- Peel wash and finely slice the onions.
- In a saute/fry pan sweat them with 25g butter till pale golden brown.
- Add in the bouquet garni pour in 150ml cider and simmer for 5 min.
- Set aside.
- Heat the remaining butter in a saucepan.
- Stir in the flour and make a pale roux.
- Pour in the chicken stock and bring to the boil stirring continuously with a wire whisk.
- Cook for 15 min
- The cider gives a slightly mellower flavour to the classic soupe a loignon and makes it more digestible. Be sure to make this soup in large quantities; greedy people are apt to give themselves away by asking for a second bowlful.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 153 | |
| Calories from Fat 104 | 68% |
| Total Fat 11.8g | 15% |
| Saturated Fat 7.34g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 33mg | 11% |
| Sodium 324mg | 14% |
| Potassium 222mg | 6% |
| Total Carbs 9.7g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 6.34g | 4% |
| Protein 2.39g | 4% |
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