French onion soup



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Did you know that the French eat onion soup after a night of partying to prevent a hangover? Much tastier than the hair of the dog…

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Step 1: French onion soup

Peel, wash, and finely slice the onions. Cut the pork belly into lardons. Set aside. Crush the garlic cloves. Heat a little olive oil in a large stew pan. Brown the lardons over medium heat. When the lardons are caramelized, add the onions and crushed garlic cloves. Cook until the onions are nicely golden brown. Be sure not to season with salt; the pork is already salty enough. When the onions have cooked for about 10 minutes and are nicely golden brown, add the white chicken stock. Add the half chile to the pan. Cook for 45 minutes over a low heat. Season with salt if necessary.

Step 2: Finishing

Heat a little olive oil in a sauté pan. Place the slices of pork belly in the pan, keeping them nice and flat. Cover with parchment paper, and place a saucepan on top to weigh it down. Cook gently for 10 minutes, until the slices are golden and crispy. Then set aside on paper towels to drain. When the soup is cooked, remove the garlic cloves and the chile from the pot.

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