To make this onion soup recipe for 4 people, you will need about 500g of onions. Peel them and chop them finely. In a saucepan, melt a mixture of butter and oil. Add the onions and let them sweat, stirring regularly, until they brown slightly. Then add 2 tablespoons of flour and mix. Add plenty of water and bring to a boil. Cook for about fifteen minutes before seasoning with salt and pepper. Ladle the soup into ovenproof bowls. Place on top a slice of bread sprinkled with grated Gruyère cheese and brown for 1 to 2 minutes under the oven grill until the top is golden brown.
Do you like stuffed tomatoes? Then you will love this recipe for stuffed onions! The principle is simply the same, except that the tomatoes are replaced by onions. Choose large white onions, which will be easier to stuff. First, peel them and cook them whole in plenty of salted boiling water for 10 minutes. After having drained them carefully, dig them with a tablespoon, taking care not to damage them. Then stuff them with a mixture of minced pork, eggs, bread crumbs and grass. Bake for about 45 minutes in the oven.
Like jams, onion confit can be eaten on toast as an aperitif, or as an accompaniment to meat, foie gras… To prepare this recipe, peel and finely chop 6 large onions. Brown them over low heat in a casserole dish with 1 tablespoon of olive oil. Once they are translucent, add 100 g of powdered sugar and 3 to 4 tablespoons of balsamic vinegar. Cook for ten minutes over high heat then lower the heat, cover, and cook over low heat for about 1 hour, watching the cooking. Your onion confit is ready, you can eat it right away, or put it in a jar to eat it later.
