Onion soup with watercress and cheese croutons
2 servings
30 minutes
Onion soup with watercress salad and cheese croutons is an exquisite representative of European cuisine, combining the deep flavor of caramelized onions, the fresh sharpness of watercress salad, and the creamy tenderness of melted Gruyère cheese. This dish has roots in French traditions, where onion soup has long been considered a symbol of simplicity and sophistication. The watercress salad adds a light spiciness, while the crispy cheese croutons provide textural harmony. It is perfect for a cozy evening, warming and filling the air with aromas of home comfort. It is best served immediately after preparation to preserve the richness of flavor and freshness of ingredients.
1
Preheat the oven to 190°C. Toss the bread cubes with cheese on a rimmed baking sheet. Bake for about 10 minutes until the cheese melts and the bread is slightly crispy. Let cool.
- Gruyere cheese: 0.5 glass
- Wholegrain bread: 1 piece
2
Bring 2 cups of water to a boil. Divide the bouillon cube, green onion, watercress, and salt into 2 mugs. Pour 1 cup of boiling water into each; stir to dissolve the bouillon. Serve immediately, garnished with cheese croutons.
- Vegetable stock cube: 1 piece
- Spring onion: 2 bunchs
- Garden cress: 60 g
- Coarse salt: 0.3 teaspoon
