French Red Onion Cream Soup | Silky and Flavorful
(0)
50 min
Under an hour
Kifli Kukták
Klasszikus francia ihletésű, lassan karamellizált lilahagymából készült selymes krémleves balzsamecettel, tejszínnel és ropogósra sült kakukkfüves-kecskesajtos bagettel. Elegáns és lélekmelengető fogás.
Ingredients
Preparation method
Preparation and caramelization
Peel the red onions, cut them in half, then slice thinly. Finely mince the garlic cloves.
In a heavy-bottomed pot, melt the butter together with the olive oil over medium heat. Add the sliced red onion, brown sugar, and a pinch of salt.
Sauté the onions over low heat, stirring frequently, for about 20-25 minutes until deep purple, soft, and caramelized. In the last 2 minutes, stir in the finely chopped garlic and balsamic vinegar.
Chef's tip
The secret to perfect flavor is slow, patient onion caramelization - never rush it over high heat, as the onions can easily turn bitter.
Leftover soup will stay fresh for up to 3 days stored in an airtight container in the refrigerator; it can be thinned with a little stock or water when reheating.
Discover also
We Also Recommend
Show all
55 min
Wild Garlic Cream Soup with Brown Butter
Kifli Kukták
Under an hour
Tomato soup with cheese sandwich
Kifli Kukták
Creamy lime zucchini soup with cottage cheese dumplings | Refreshing summer soup
Kifli Kukták
