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Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction. Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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WHAT YOU NEED
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Cut the onions in thin half-moon chunks, put them in a cooking pot along with the olive oil and cook them at low heat for 40 minutes while stirring from time to time.
Prepare the 1.25 liter beef broth (stock) in the meantime and add 2/3 of the onions to it.
Add the pepper and ginger to the remaining onions along with the cup of water and reduce all into a thick paste with an immersion blender.
Combine the onion paste to the soup and add the Cognac.
Simmer on medium to low heat for another 10 minutes and add the cheese when the onion soup is hot enough to make it melt.
Any grated cheese will do, you can also integrate a square of Sylphide cheese.
Stir until making sure the cheese has completely melted and serve immediately.
Any grated cheese will do, you can also integrate a square of Sylphide cheese.
Stir until making sure the cheese has completely melted and serve immediately.
You can serve with a multi-cereal soft bread (Pain de mie) on top.
Bon appétit !
