“A classic and comforting recipe from the French countryside that will please your palate during winter, especially after an outdoor walk in the biting cold.”
Ingredients:
For 4 people:
• 400 g onions
• 2 liters of chicken stock
• 70 g unsalted butter
• 150 g of Bleu d’Auvergne (blue cheese)
• 4 slices of country bread
• Salt
• Coarse salt
• Ground black pepper
Method:
• Peel and chop the onions.
• Melt the butter in a large saucepan add the onions and gently brown over medium heat for about 10 minutes, stirring constantly with a wooden spatula.
• Then add the chicken stock, seasoned with a pinch of coarse salt.
• Stir and bring to a boil and allow to simmer about 1 hour over low heat. Stir from time to time during cooking.
• Meanwhile mash the Bleu d’Auvergne (blue cheese) in a bowl with a fork until you obtain a creamy texture.
• Lightly toast the slices of country bread and while still warm, spread the cheese on the top of them.
• Once the soup is cooked, remove half of the volume of onions with a skimmer or a slotted spoon. Let the mixture cool down and put it in the blender to obtain an onion puree.
• Then put the onion puree back into the saucepan, mix, adjust seasoning to taste adding salt and pepper and mix well again.
Presentation:
Serve this traditional dish in preheated soup plates. Place the toasted bread spread with bleu d’Auvergne on the side ready to be immersed in the soup.
Top tip:
A little trick to avoid ” crying ” while mincing onions: use a sharp knife! Actually a bad knife crushes the pulp of onion instead of slicing it – it spreads a fine mist of onion juice in the air followed by a river of tears!
If you can’t find Bleu d’Auvergne, you can use a local blue cheese as well, in that case choose a creamy and flavourful one.
Bon appétit 🙂
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Kellie, who is the North Adelaide Community Centre coordinator, asked me to take part to a good cause by writing a recipe from France. The idea was to create a “City Community – favourite soup recipes” book in order to raise money for the Welcome Centre of South Australia – http://www.welcometoaustralia.org.au/ – so they can replace a trailer which was recently stolen from them! The goal was to obtain a collection of recipes that reflect a little bit about our family and heritage. I really liked the initiative and I was happy I could help! I chose to translate this recipe into English because I originally come from Auvergne and I liked the idea that “Bleu d’Auvergne” (a typical blue cheese from this region) was part of this comforting dish. My favourites French cheese are: Bleu d’Auvergne, Fourme d’Ambert (another blue cheese), Cantal, Saint-Nectaire, Salers and Gaperon – all made in Auvergne haha! Luckily some of them can be found at the Adelaide Central Market which is good when I am missing French cheese.
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