Gastronomie : soupe à l'oignon, fromage et croûtons

MORE INFO https://www.france.tv/france-3/meteo-... Today, Météo à la carte is serving up one of the best onion soups in the capital. We found this recipe, unchanged for over 160 years, in a Parisian institution, just steps from the Opéra Garnier. A pinnacle of simplicity and deliciousness! Ingredients: Onions Carrots Bouquet garni Beef Butter White (or yellow) wine Croutons Cheese Sugar Salt Recipe: 1. Peel and halve the onions lengthwise. 2. In a saucepan, place the beef, peeled carrots, bouquet garni, and onions. Then cover with chicken stock. Let it cook for 6 hours. 3. Meanwhile, peel the remaining onions and slice them 2 to 3 millimeters thick. Brown them in another saucepan with a spoonful of butter. 4. Add sugar and salt to caramelize them. Once cooked, deglaze the pan with white or yellow wine. 5. Add your strained stock, filling it to twice the height of the onions. 6. Simmer for two hours. 7. To serve, add croutons and cheese, broil for 1 minute, and enjoy. Chef: Laurent André FOLLOW US   / meteoalacarte     / meteoalacarte     / meteoalacarte   REACT Hashtag #Meteoalacarte