Gratinée au bouillon de canard

Soupe gratinée. A simple French dinner : broth and bread. Now soup means the broth, in Middle-Age, the soup was the bread. You’ve seen one before on this blog :

red onion soup

But this time, I had some bouillon de canard (duck broth) ready.

Onion, slightly caramelised, into duck broth.

Old bread.

Toasted.

With cheese and black pepper. Toasted again. Ready to float.

2 thoughts on “Gratinée au bouillon de canard

  1. Pingback: First Frenchy « GOURMANDE in OSAKA

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