Roast allium soup with crispy onion croutons
- 2 garlic
- 3 shallots
- 20 g butter
- 750 g vegetable stock
- 50 ml double cream
- 1 baguette
- 1 nion medium
Remove the rough outer skin of the garlic heads, as much as comes off easily. Place in an oven-proof dish in the oven and roast at 200 C for 15 minutes. Add the shallots in their skins and roast for another 30 minutes. Remove from the oven and leave until cool enough to handle.
Peel the shallots and chop roughly. Squeeze the garlic cloves out of their skins. Heat the butter in a pot, fry off the shallots and garlic for 10 minutes. Add the stock and simmer for another 20 minutes.
Meanwhile, peel the onion and cut into very thin slices. Heat the oil in a frying pan, then fry the onions in batches until golden brown. Lift out with a slotted spoon and leave to drain and crisp up on kitchen towel.
Toast the baguette slices until nicely brown and crispy.
When ready to serve, top the baguette slices with crispy onions, sprinkle with chives. Re-heat the soup (if necessary), then take off the heat and stir in the cream. Season to taste. Divide between soup bowls and top with the onion croutons. Serve immediately.