Ingredients
- 6 onions
- 1 clove of garlic
- 30 g of semi-salted butter
- 1 tablespoon(s) of flour
- 1 teaspoon(s) of turmeric
- 1 teaspoon(s) of fennel seeds
- 1 l of chicken stock
-
a few sprigs of thyme
- 4 slices of traditional baguette
- 100 g grated Beaufort cheese
Preparation
-
Peel and slice the onions and garlic not too finely. In a saucepan, caramelize the onions in the melted butter for 30 minutes, stirring regularly so that they do not burn. Sprinkle the flour over the onions and mix thoroughly. Add the spices, chicken stock and thyme, cook for 25 minutes over low heat. Salt and pepper with a grinder.
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Once the soup is cooked, pour it into four ovenproof bowls, place 1 slice of baguette on each, distribute the Beaufort and brown in the oven on grill mode for 5 minutes.