Roast allium soup with crispy onion croutons
Ingredients
- 2 garlic
- 3 shallots
- 20 g butter
- 750 g vegetable stock
- 50 ml double cream
- 1 baguette
- 1 nion medium
Instructions
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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.
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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.
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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.
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Toast the baguette slices until nicely brown and crispy.
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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.
