The onion soup

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The onion soup

The onion soup is an old recipe, slightly old-fashioned, but nonetheless really tasty. Today this old lady will be pimped up 😉

(Recipe for about 4 people)

Onion soup

  • 1l Homemade poultry (or vegetable) stock
  • 12 Big onions
  • 1 Clove of garlic
  • 1 Glass of dry white wine (Riesling)
  • 100 ml of Liquid cream

Bacon emulsion

  • 1 Piece of fresh bacon or smoked beef
  • 200ml Liquid cream

Grain bread tile

  • 4 Slices of pumpernickel bread

Young sprouts of fresh onion

Working tools

  • Siphon and gas cartridges
  • Blender

Take the onions and put them, with their peel, in the oven at 170°C for at least 3 hours. By this way, the onions will keep all their flavors and the sugar, containing in onions, will caramelize slowly. Meanwhile prepare a homemade chicken (or vegetable) stock. Then continue with the bacon emulsion. Heat the cream and add the bacon (If you do not eat pork, use a piece of smoked beef). Let infuse for at least 30 minutes. Then remove the meat, rinse and cut into small pieces. Decant the scented cream into the siphon and add one or two cartridges of gas. Leave aside for the moment. Roll out the pumpernickel bread with a rolling pin until you reach 3 mm. Put them in the oven and let dry for a few minutes.

At the exit of the oven, cut the onions and remove, with a spoon, the pulp. Saute the pulp in a pan and deglaze with the glass of wine. Let reduce and add the chicken stock and the clove of garlic. After boiling, add the cream and mix everything until you get a smooth and homogeneous texture. Fry the bacon cubes and young onion sprouts in a dash of olive oil. Before serving, add a spoon of the bacon cubes and the onion sprouts in the middle of the bowl. Fill up with a good ladle of soup. Shake the siphon and pour over the soup the bacon emulsion. Decorate with fried sprouts and the bread tile. Serve hot!!!!

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