REVIEW KEPHE SOUP |  Hello

REVIEW KEPHE SOUP | Hello


Servings: 4 – Preparation: 15 minutes – Cooking: 2 hours

Ingredients

pickled onions

  • 8 medium onions, halved
  • 45 ml (3 tablespoons) butter
  • 60 ml (4 tablespoons) olive oil
  • 500 ml (2 cups) water
  • 5 ml (1 tablespoon) Provencal herb mixture
  • 30 ml (2 tablespoons) honey
  • Salt and pepper to taste
  • Onion cream
  • 8 onions, grated
  • 60 ml (4 tablespoons) olive oil
  • 250 ml (1 cup) dry white wine
  • 4 cloves garlic, grated
  • 15 ml (1 tablespoon) honey
  • 1 L (4 cups) vegetable or poultry soup.
  • 1 bay leaf
  • 250 ml (1 cup) 15% cream.
  • Salt and pepper to taste

Interior

  • 1⁄2 baguette, croutons
  • 250 ml (1 cup) cheddar cheese, minced

Preparation

Step 1

Preheat the oven, the shelf in the middle, to 180 ° C (350 ° F).

step 2

For the candied onions, in a baking dish, mix the onions, butter, oil, water, Provence herbs, honey, salt, pepper and simmer in the oven for 1 hour, turn the onions on their side and simmer for another hour, until onions. are sweetened and golden brown.

Step 3

Meanwhile, in a hot pot, sauté the onions with a little oil and let them fry for 5 minutes.

Step 4

Coat with white wine, add garlic, honey, broth, bay leaf and simmer for 30 minutes on medium heat. Check the spices.

Step 5

Remove the bay leaf, mix everything in a hand blender, then add the cream. Check the spices.

Step 6

In a pan, place the bread croutons, cover with grated cheese and let them fry in the oven on the grill (boil).

Step 7

In each shoulder dish spread the prepared onion cream, halves of the sugared onions and some croutons au gratin.

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