Onion Soup with homemade crouton
Harvest of the day: Celery, thyme, bay leaves
For 4 people
- 6 yellow onions, sliced
- 1.5 l vegetable stock
- 1 tbsp flour
- 100 g grated cheddar
- 1 sprig of thyme
- 1 bay leaf
- 1/2 baguette
Bring the vegetable broth to a boil with the bay leaf and thyme. Cut the baguette into slices.
Heat a little olive oil in a pan and sauté the onions. Add flour and mix well.
Put the onions in the broth, cover and simmer over low heat for at least 30 minutes.
Meanwhile, put the grated Gruyère cheese on the slices of bread and toast them under the grill in the oven.
- 1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
- 1/4 cup olive oil
- 2 teaspoons herbs (rosemary, thyme)
- 1 teaspoon garlic powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon black pepper
Preheat oven to 190°C. Line a large baking sheet with parchment paper; set aside.
In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread. Toss gently until well-combined.
Spread the bread cubes out in a single layer on a baking sheet.
Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.
- 100g sugar
- 50g butter
- 1kg of Apple
- shortcrust pastry
- Prepare the caramel: Place the diced butter in a saucepan, then pour the sugar over it. Cook over low heat for 5 minutes, the caramel is done on its own.
- Place the caramel on the bottom of a pie dish.
- Add the diced apples, then cover with the shortcrust pastry.
- Bake for 25 minutes in the oven at 210°C (thermostat 7).
- Serve warm with a scoop of vanilla ice cream.
Thank you Marnie for the pictures!