Ingredients
For the soup:
- 1kg yellow onions, sliced
- 60ml (4 tbsp) butter
- 7.5ml (1/2 tbsp) ME, MAPLE & I’s maple balsamic vinegar or maple balsamic vinegar
- 30ml (2 tbsp) maple syrup
- 1L (4 cups) chicken broth
- Salt and pepper
For the croutons:
- 1/2 baguette, diced
- 1 clove garlic
- 5ml (1 tsp) butter
- salt and pepper, to taste
- dash of olive oil
Method
- In a pot, melt the butter over medium heat and add the onions. Stir well until the onion is coated with butter and sauté until nicely browned. Stir frequently, using a wooden spoon.
- Season well and add the vinegar and maple syrup. Scrape the bottom of the pot with a wooden spoon. Add the chicken broth, bring to a boil, and simmer for 15 minutes.
- Using a blender, mix until smooth. Adjust the seasoning.
- Melt the crouton butter in a pan and cook the bread cubes for a few minutes. Add the garlic and continue cooking until croutons are nicely golden brown. Serve on soup.
A recipe inspiration from 3 fois par jour