Onion soup au gratin with black garlic

Preparation : 35-40 min | Portions : 2


3 medium onions

60 ml olive oil

100 ml red wine

2 cup water

2 tbsp miso

3 cloves of Quebec black garlic, mashed

Salt and pepper to taste

6 slices of baguette bread, about 1 cm thick

100 g grated Gruyère cheese

2 pinches of black garlic powder

Preparation :

Preheat the oven to 325 °C.

Cut the onions in half lengthwise, and then mince into thin slices.

In a saucepan, heat the olive oil over medium-high heat.

Cook the onions for about 15 minutes, stirring a few times, until they are caramelized.

Deglaze with red wine and let reduce almost dry.

Add the 2 cups of water, the miso, and the mashed black garlic.

To obtain a nice puree of black garlic, coarsely chop first, then homogenize by mashing with the back of a chef's knife.

Mix well, bring to a boil, and then simmer for 10 minutes.

Add salt and pepper to taste.

Place the baguette slices on a baking sheet, on a parchment paper and put in the oven at 325 ° C for 5 to 7 minutes, until they are slightly colored.

Pour the onion soup into ovenproof bowls, then place the croutons on top.

Scatter the grated cheese and add a pinch of black garlic powder.

Grill in the oven for a few minutes, until the cheese is golden brown.