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The return of autumn and its falling temperatures have put onion soup back on French tables. Direction Roscoff (Finistère), where this dish has been a real tradition since antiquity.
The vagaries of the weather sometimes invite you to stay at home. So, in the kitchen of Annick, a resident of Roscoff, in Finistère, to warm up, there is not only the fireplace, but also a tradition: onion soup. A recipe that is passed on in the family from mother to daughter. This popular, inexpensive dish has been cooked in the region since ancient times. Its ingredients are often close at hand, for the simplest preparation.
To start, you need butter, “a good nutty” according to Annick’s daughter. Then we add four sliced onions, flour, and a liter of chicken stock. For gluttony, you can complete with a few diced Comté. To bread croutons, Annick and her daughter prefer a puff pastry to cover the soup. If they have mastered this recipe so well, it is because they live in the region where the onion is king. One day, Annick’s daughters will in turn pass on the secrets of the recipe to their children to make this family dish last.