Petite Camembert Soups au Gratin


Our first featured camembert recipe is perfect for cool fall evenings. A soup prepared au gratin, the petite camembert soup features the fromage in a delicious blend of bread, spices and white wine.
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At a glance
1 Ile de France Camembert
500 g onions
15 cl dry white wine
30 g butter
1 tablespoon of thick crème fraîche
1 tablespoon flour
1 bay leaf
1 tablespoon thyme
4 large slices of bread
1 pinch of cayenne pepper
1 pinch of nutmeg
Salt and pepper


• Peel the onions, then mince them. Melt the butter in a saucepan, add the minced onions and sweat about 10 minutes on medium heat, stirring occasionally.


 Sprinkle with flour, mix 30 seconds over the fire, then add the white wine. Mix with 80 ounces of water, add thyme and bay leaf. Bring to a simmer. Cook over low heat, covered, about 20 minutes.


 Cut the Camembert in two halves. Put one half aside. Cut the other half into cubes, mix with the crème fraîche, cayenne pepper and nutmeg. Remove the bay leaf. Then, stir the preparation 2 minutes over the fire, without boiling. Remove from heat.


Pour the hot soup into 4 soup bowls. Bring out the slices of bread and the reserved half of the Camembert. Cut the Camembert into quarters. Cut each quarter into halves, lengthwise. Arrange on the slices of crusted bread. Broil 6 to 8 minutes. (The cheese should melt and start to brown).