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.
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.
Ingredients
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