Creamy onion soup

Description

Creamy onion soup from France

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Recipe

Creamy onion soup with bread burnt mousse:

Slice the onions in small cubes with the slices of shallot.
Cook it with a piece of butter.
Add the chicken stock and cook it for 30 minutes.
Mix it with the foie gras and add the cream. Add the salt and pepper.
For the bread mouss, burn the slice of bread and add chicken stock and cream. Mix it and place it in a kitchen siphon. Add 2 gas cardridges.
Serve it in a bowl.