Ingredients:
– 4 tablespoons of Tirolez Unsalted Butter (52g)
– 20 shallots (mini onions) (500g)
– 3 cups (tea) of chicken broth (600ml)
– 1 pack of Minas Frescal Tirolez Cream Cheese (200g)
– 6 slices of French bread (70g)
– 3 cups (tea) of grated Tirolez Parmesan Cheese (300g)
– ½ bunch of chopped chives (45g)
Preparation mode:
Preheat the oven to 200°C. In a large pan, melt 2 tablespoons of butter, add the onions and sauté until golden. Add the chicken broth and cook until soft and turn off the heat. With a slotted spoon, remove 6 whole shallots (mini onions), reserve them and beat the rest in the blender with the cream cheese.
Return the mixture to the pan and turn the heat back on, stirring well until it boils. Divide into 6 individual bowls, placing one of the reserved onions in each bowl. Spread the rest of the butter on the bread slices, place on a baking sheet and bake until golden.
Place a slice on the surface of each reserved bowl and top with Parmesan cheese. Bake for another 10 minutes or until browned. Finish with the chives on top and serve next.
- Preparation time: 35 minutes
- Yield: 6 servings
