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Maple-flavored onion soup and Sortilège
INGREDIENTS :
- 30 ml duck fat
- 6 large onions, thinly sliced
- 45 ml maple syrup
- 45 ml of balsamic vinegar
- 60 ml of flour
- 1.5 liters of chicken broth
- 250 ml of red wine
- 30 ml of SPELL
- 1 sprig of thyme, leaves
- 1 bay leaf
- Salt and pepper to taste
- 1/4 baguette sliced
- 60 ml minced oregano
- 4 slices of cheese of your choice
PREPERATION :
- In a saucepan, heat the duck fat over medium heat. Cook the onions for 8 to 10 minutes, stirring occasionally
- Add the maple syrup and balsamic vinegar. Simmer over medium heat until the liquid has completely reduced.
- Sprinkle with flour and stir. Pour in the broth, wine and Sortilège while stirring. Add the herbs, salt and pepper. Bring to a boil, then cover and simmer for 20 to 25 minutes over medium heat.
- Divide the soup among 4 ovenproof bowls. Top each serving with slice of bread and oregano. Cover with forming slice.
- Place the bowls on a baking sheet and brown in the oven on the grill position for 2 to 3 minutes
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