The cult dish of Les Halles? Onion soup, of course… When he took over la Poule au Pot, the cult bistro of the belly of Paris, Jean-François Piège could only make this legendary broth even more wonderful… Gratiné, caramelized pieces of onion and meet juice. Yummy !
For the gratiné
Bring the meats to a boil and skim the froth.
Add the garnishings.
Cook at 120°C during 4 hours.
Retrieve the meats to make a shepherd’s pie.
For the soup
Preheat the oven to 220°C.
Caramelize the onion with the garlic.
Deglaze with the white wine then wet with the consommé of bœuf.
Add the aromatics and a dash of Madeira.
Toast stale bread then rub the top part with garlic, parmesan and grated comté cheese.
Broil in the oven at 220°C during 10 minutes.
To discover the La Poule au Pot restaurant, all the information on www.lapouleaupot.com.