Normandy Cider Onion Soup | With melted Camembert
(0)
50 min
Under an hour
Kifli Kukták
Az őszi Normandia legszebb ízei egyetlen tálban: lassan, mézédesre karamellizált vöröshagyma fanyar almaborral összeforralva, a tetején ropogós bagettre olvasztott, krémes camembert sajttal. Melengető, telt és ellenállhatatlan őszi klasszikus.
Ingredients
Preparation method
Caramelizing the onions
Peel the onions, halve them, and slice them into thin half-moons. Finely chop the garlic.
Melt the butter in a heavy-bottomed pot over medium heat. Add the sliced onions, sprinkle with salt, and caramelize over low to medium heat, stirring frequently, for 25–30 minutes until deep golden brown and sweet.
Add the crushed garlic and thyme, then sauté for another 1 minute. Sprinkle with the all-purpose flour and cook, stirring, for 1–2 minutes to lightly thicken the base.
Chef's tip
If you would like to make it even richer, drizzle a few drops of acacia honey over the Camembert baguette or sprinkle with coarsely chopped walnuts when serving.
Do not rush the caramelization: low heat and patience bring out the natural sugars and deep flavor of the onions.
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