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
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.