Onion soup with duck
3 servings
120 minutes
Onion soup with duck is a gastronomic elegance of French cuisine, combining the rich flavor of caramelized onions with the tenderness of duck fillet. The roots of this dish are believed to trace back to medieval France, where it was a favorite choice among both nobility and common folk due to its accessibility and heartiness. The sweet, rich taste of onion, enhanced by notes of red wine and demi-glace, harmonizes with the delicate texture of duck. Aromatic cheese croutons add an exquisite textural contrast to the dish. This soup is perfect for cozy family dinners and impressive gastronomic evenings, revealing the depth of flavors in French culinary tradition.
1
Slice the onion into thin strips and sauté in vegetable oil with butter and sugar over low heat for 40 minutes.
- Onion: 200 g
- Vegetable oil: 20 ml
- Butter: 16 g
- Sugar: 14 g
2
Then pour in the wine and evaporate, add chicken broth, Worcestershire sauce, and roasted flour, mixing thoroughly. Cook on low heat for about 30-40 minutes, then add finely chopped garlic and let it steep.
- Red wine: 40 ml
- Chicken broth: 120 ml
- Worcestershire sauce: 10 ml
- Wheat flour: 30 g
3
Fry the duck fillet in vegetable oil and finish cooking in the oven. Cut the white baguette, sprinkle with grated cheese, and bake until golden brown.
- Duck fillet: 60 g
- Vegetable oil: 20 ml
- French baguette: 2 pieces
- Cheese: 20 g
4
Heat the soup with duck fillet, season with salt and pepper to taste. Pour the soup into a bowl, top with cheese croutons, and garnish with mini spinach.
- Duck fillet: 60 g
- Salt: 7 g
- Spinach: 2 g