Tom and Agnes
Stuffed onion soup
A tasty French recipe. The main course contains the following ingredients: poultry, olive oil, onions (in rings), sugar, curry powder, flour, chicken broth (from tablet), dried Provençal herbs, baguette and young cheese (grated).
Heat the oil in a frying pan and scoop the onion through until the rings are covered with a thin layer of oil.
Fry the onion rings until they turn light brown.
Sprinkle the onion with the sugar, the curry powder and the flour and let the sugar melt over low heat.
Add the broth and the Provençal herbs and bring the soup to the boil.
Leave the soup covered to cook gently for 20 minutes.
Season the soup with salt and (freshly ground) pepper.
Heat the oven grill.
Cut the baguette into thin slices, place them on the baking sheet covered with parchment paper and sprinkle with the cheese.
Grate them for 4 minutes under the preheated grill until they are light brown and crispy.
Spoon the onion soup into 4 bowls or deep plates and put in 1 or 2 cheese crostini's.
Serve the rest of the cheese crostini separately at the soup..
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