Recipe: Gratinéed Onion and Soy Bean Sprout Soup

Name: Soupe gratinée a l'oignon et germes de soja
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 portions
Ingredients: Pour 4 terrines600 g d'oignons de Roscoff (si possible )émincés; 60 g de beurre ½ sel; 200 g de germes de soja; 9 tranchettes de pain baguette; Emmental r'pé (a votre convenance); 1 cuiller a soupe de farine de ch'taignes (ou de haricots de Soissons*); sel ,un peu de gingembre r'pé; 1 trait de sauce soja.

By chef patrick Asfaux ★ ★ ★ ★ ★ 5/5 (1 reviews) Starters

Prep 60 min

Cook 45 min

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

For 4 ramekins

600 g of Roscoff onions (if possible) thinly sliced
60 g of half-salt butter
200 g of soy bean sprouts
9 slices of baguette bread
Grated Emmental (to your taste)
1 tablespoon of chestnut flour (or Soissons beans*)
salt, a little grated ginger
1 dash of soy sauce.

Step-by-step directions

1 In a large pot, melt your butter then add your thinly sliced onions, salt and let sweat covered gently for 15 minutes, then add the tablespoon of flour (roux) cook for 4 to 5 minutes then add 1.5 liters of cold spring water.

2 When boiling, salt lightly, add a little grated ginger and a dash of soy sauce, cook covered for 15 minutes.

3 Then add your soy bean sprouts for only 5 minutes of cooking (texture) taste the seasoning and turn off the heat.

4 Preheat the oven high and low to 240°(th6)

5 Distribute your onions and soy bean sprouts in your 4 ramekins then pour the liquid, cover with your 3 croutons topped with grated Emmental, place in the middle of the oven then remove when your croutons are well browned.
*You know how attached I am to the success of the wonderful Soissons beans and this flour has an additional advantage as it contains only a tiny amount of gluten.

Soupes Germes de soja Gratinée