You know that moment when it’s grey outside, you hunch your shoulders, and you just want something warm and filling? This onion soup is made exactly for that. Not the anemic version from brasseries — the real deal, with depth, herbs that do their job, and a gratinéed croissant instead of bread.
Ingredients :
- The onions — Take classic yellow onions, not red ones — they release too much sugar and turn burgundy during cooking. You need a lot of them, six large onions for four people. They will reduce by half during caramelization, which is normal.
- The mushrooms — Button mushrooms are enough. If you want to go further, mix them with brown mushrooms or shiitakes — the taste is much more pronounced. Don’t slice them too thin, otherwise they disappear completely into the soup.
- The broth — Beef or vegetable broth, it’s up to you. Use a decent quality broth — cubes work, but avoid very salty brands. The soup reduces a bit during cooking and the salt concentrates with it.
- The croissants — One plain bakery croissant per person, fresh or from the day before. Not those industrial vacuum-packed mini-croissants — they have neither the texture nor the flavor required. It doesn’t need to be AOP butter, it’s going to melt into the broth anyway.
