French Garlic-Onion Soup (Tourin) | Silky Classic
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40 min
Quick
Kifli Kukták
Hagyományos dél-franciaországi hagymaleves Périgord vidékéről. Az édeskésre párolt hagyma és fokhagyma gazdag csirkealaplében fő, majd a klasszikus tourin technikával, selymes tojásemulzióval és vörösborecettel válik ellenállhatatlanul krémessé. Ropogós kovászos kenyérrel tálalva tökéletes fogás.
Preparation method
Preparation and basics
Slice the onions thinly, peel the garlic cloves, and slice them finely. Separate the egg yolks and whites into separate small bowls.
Melt the butter with the extra virgin olive oil in a heavy-bottomed pot over medium heat. Add the sliced onions and garlic, season with salt, and cook over low heat for 12–15 minutes, until the aromatic onions become softly tender and take on a delicate golden-brown color.
Sprinkle the softened onion mixture with the plain flour and stir for 1 minute to toast the flour slightly.
Chef's tip
The key to tourin is the creamy mixture of egg yolk and red wine vinegar: once you add the egg yolk, do not boil the soup again so that it does not curdle.
For an even richer flavor, you can sprinkle a little grated cheese on top of the toasted bread before serving.
Ingredients
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