Normandy-Style French Onion Soup Recipe
Michel Roux, the late French-born chef of England's Le Gavroche, took a Norman spin on french onion soup with a splash of cider.
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Cooking tools:
- Butcher's twine
- Chef's knife
- Cutting board
- Pot
- Saucepan
- Stove
- Whisk
- Wooden spoon
- Ladle
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 5 tbsp. unsalted butter
- 2 medium yellow onions, thinly sliced
- 2 Italian parsley sprigs
- 2 fresh thyme sprigs
- 1 bay leaf
- 1 rosemary sprig
- 1 cup dry, Norman-style hard cider, divided
- 1⁄4 cup all-purpose flour
- 2 3⁄4 cups chicken stock
- Kosher salt
- freshly ground black pepper
- oz. Four ½-inch baguette slices, cut on the diagonal
- 2 oz. coarsely grated Gruyère cheese (1/3 cup)
- 1⁄4 cup heavy cream
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