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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).
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Ingredients
Directions
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Heat the oil in a frying pan and scoop the onion through until the rings are covered with a thin layer of oil.
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Fry the onion rings until they turn light brown.
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Sprinkle the onion with the sugar, the curry powder and the flour and let the sugar melt over low heat.
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Add the broth and the Provençal herbs and bring the soup to the boil.
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Leave the soup covered to cook gently for 20 minutes.
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Season the soup with salt and (freshly ground) pepper.
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Heat the oven grill.
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Cut the baguette into thin slices, place them on the baking sheet covered with parchment paper and sprinkle with the cheese.
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Grate them for 4 minutes under the preheated grill until they are light brown and crispy.
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Spoon the onion soup into 4 bowls or deep plates and put in 1 or 2 cheese crostini's.
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Serve the rest of the cheese crostini separately at the soup..
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Nutrition
830Calories
Sodium1% DV35mg
Fat54% DV35g
Protein58% DV29g
Carbs34% DV101g
Fiber28% DV7g
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