Feeds 4
500g of onions
1 liter of vegetable broth
200g of Beaufort
70g of Douceur de france butter
20g of flour
4 tablespoons of extra virgin olive oil
4 slices of bread
1 clove of garlic
Salt and pepper
Peel the onions and cut them into thin slices.
In a saucepan, melt the butter with the oil, add the onions and let them brown slowly.
When they start to brown, add the sifted flour and mix carefully for a few minutes. Then, pour in the broth and leave to simmer for at least 30 minutes, until the onions are soft.
Cut the bread slices in half and toast them. Rub the surface of the bread with the garlic clove and sprinkle with the grated Beaufort.
Gratinate the bread for a few minutes until the cheese has melted.
Serve the soup with the cheesy croutons.
Premium quality incorporation butter made with 100% french dairy cream, for extraordinary buttery recipes. Douceur de france salted butter is crafted with care by our master butter makers. It is their renowned skill and expertise that allows us to guarantee consistency in quality, taste and texture throughout the year.
Beaufort is one of the most emblematic cheese of the Savoie region.
