A new take on a time-honoured classic, producing a soup with a warmth and depth like no other.
400g of onions
500ml of veal stock
1 tbsp of gourmet paprika
15 green peppercorns
1 bay leaf
5 saffron threads
1 tsp of salt
1 pinch of ground nutmeg
1 sprig of thyme
Serve in hot cups and float a slice of toasted baguette on top with a little grated cheese. French Comté would be perfect.
Chef's Secret
For those who don’t eat meat, simply substitute the stock with a vegetarian broth. To make it vegan, try lightly crushed tofu with a few yeast flakes instead of the cheese.