The original onion soup served at the Poule au Pot

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 !

Preparation:

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.

 

Also discover the stuffed calami by Dina Nikolaou and the snail recipe of Eric Frechon.

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