Alsatian Onion Soup with Tarte À l’Oignon

For the dough: put the flour in a suitable bowl, form a hole in the middle and pour in room temperature butter, salt and the whole egg. Mix the whole and add the water gradually. Knead by hand to form a dough, wrap in plastic wrap and rest in the refrigerator for 3 to 4 hours. Put all the ingredients for the quantity in a suitable bowl and stir.

For the soup itself: Heat olive oil and butter in a saucepan, add shallots and onion. Add pinch of sugar and sauté leisurely until golden brown. Dust with flour, extinguish with white wine and pour in the beef broth. Add bay leaf spice and clove. Simmer gently for about 45 minutes, season with salt and freshly ground pepper.

For the garnish: remove the skin from the onion and shallots, cut into fine slices. In a saucepan, render the bacon with the butter. Add the onion and shallots and soften over low heat for 15 min.

Spread a small mold with the dough, add the garnish and fill with the previously prepared amount. Cover with the grated cheese and bake in the oven at 200 degrees for about 20 min.

Cover the baguettes with grated cheese and bake in the hot oven.

Put the baguettes into the soup. Arrange decoratively together with the baked pastry shells.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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