Recipe: Gratinéed Onion Soup with Bean Sprouts

Name: Gratinéed Onion Soup with Bean Sprouts
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Cuisine: French
Ingredients: 21 oz (600 g) Roscoff onions (if possible) thinly sliced; 2.1 oz (60 g) salted butter; 7 oz (200 g) bean sprouts; 9 slices of baguette bread; Grated Emmental cheese (to your liking); 1 tablespoon chestnut flour (or Soissons beans flour); Salt and a little grated ginger; 1 splash of soy sauce

By chef patrick Asfaux 5/5 (1 review)

Recipe Gratinéed Onion Soup with Bean Sprouts - Chef Patrick Asfaux — Photo: Aftouch-cuisine

Prep 60 min

Cook 45 min

Total 1h45

Servings 4 serv.

Gratinéed onion soup, it's white broth enhanced with ginger and soy sauce, topped with golden croutons and Emmental cheese. Bean sprouts bring crunch at the last minute. Plan 45 minutes before sitting down to eat.

Ingredients for 4 servings

Adjust for

servings

21 oz (600 g) Roscoff onions (if possible) thinly sliced
2.1 oz (60 g) salted butter
7 oz (200 g) bean sprouts
9 slices of baguette bread
Grated Emmental cheese (to your liking)
1 tablespoon chestnut flour (or Soissons beans flour)
Salt and a little grated ginger
1 splash of soy sauce

Step-by-step directions

1 In a large pot, melt your butter then add your thinly sliced onions, salt then let them sweat covered gently for 15 minutes, then add the tablespoon of flour (roux), cook for 4 to 5 minutes then add 1.6 qt (1.5 liters) of cold spring water.

2 At boiling point, salt lightly, add a little grated ginger and a splash of soy sauce, simmer covered for 15 minutes.

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

4 Set the oven to 240° (thermostat 6) on both top and bottom heat.

5 Distribute your onions and bean sprouts into your 4 bowls then pour the broth, cover with your 3 croutons topped with grated Emmental, place in the middle of the oven then remove when your croutons are nicely gratinéed.

You know how attached I am to promoting the wonderful Soissons beans, so this flour has another major advantage: it contains only a tiny amount of gluten.

A chef's advice

Roscoff onion, it's sweet Breton heritage. Here, we let it melt for 15 minutes covered so it releases its water without browning. Then we make a roux with chestnut flour (or Soissons beans flour if you can find it), it thickens discreetly without heaviness. Grated ginger and a splash of soy sauce wake up the whole thing without overpowering. Bean sprouts, we add them 5 minutes before serving: they need to keep their crunch.