Ingredients
- 4 medium yellow onions, sliced in rounds
- 45ml (3 tbsp) butter
- 7.5ml (1/2 tbsp) balsamic vinegar
- 15ml (1 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
- Dash of olive oil
- Salt and pepper, to taste
Method
- In a pot, melt the butter over medium heat and add the onion. 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 from 3 fois par jour