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

  1. Peel the onions, halve and cut into 2mm thick slices. Mix all ingredients together and vacuum seal in a SousVide bag
  2. Place the bag on shelf level 3 on the 'SousVide' program and cook at 95°C for 75 minutes.
To serve

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.