John Myers
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Onion Soup with Croutons
The perfect onion soup with croutons recipe with a picture and simple step-by-step instructions.
Onionsoup:
- 2 piece Medium-Sized onions
- 1 piece Spring onions fresh, cut
- 4 piece Cherry tomatoes, diced
- 1 piece Potato, diced
- 40 g Bacon or juniper belly
- 30 g Butter
- 30 ml Cooking oil
Topping:
- 1 piece Toasted bread slices, diced and toasted (croutons)
- 20 g Herb butter (for croutons)
- 20 g Cheese slices or grated cheese
Spices, per serving:
- 1 pinch Mill salt, per serving
- 1 tsp Thyme
- 1 tsp Coriander
- 1 pinch Mill pepper, per serving
Broth:
- 750 ml Water
- 80 ml Stock of your choice (vegetable, chicken, beef stock)
Preparation and frying:
Onion broth:
- Slowly roast the onion, potato, tomatoes and diced bacon together in the pan. Slowly heat the entire pre-browned contents of the pan with the stock and the water in the saucepan to the broth, if simmering leave for another 5 minutes with the heat switched off. Select plates or soup cups and fill the portions individually.
Gratinated:
- Baked with the (ready) croutons in the oven. Cheese version: In addition, gratinated with grated cheese or slices.
Use:
- Serve as a soup for hearty and rustic dishes.
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