Recipe: Gratinéed Onion and Soy Bean Sprout Soup

Name: Gratinéed Onion and Soy Bean Sprout Soup
Prep time: 60 min
Cook time: 45 min
Total time: 105 min
Yield: 4 servings
Ingredients: For 4 ramekins600 g (21 oz) of Roscoff onions (if possible) thinly sliced; 60 g (2.1 oz) of half-salt butter; 200 g (7 oz) 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.

By chef patrick Asfaux 5/5 (1 review)

Prep 60 min

Cook 45 min

Total 1h45

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

For 4 ramekins

600 g (21 oz) of Roscoff onions (if possible) thinly sliced
60 g (2.1 oz) of half-salt butter
200 g (7 oz) 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 (1.6 qt) 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.