French White Onion Cream Soup | Silky Autumn Velouté
(0)
40 min
Under an hour
Kifli Kukták
Elegáns francia fehérhagymakrémleves lassan párolt édes fehérhagymából, száraz fehérborral, tejszínnel és ropogósra pirított mandulapehellyel gazdagítva.
Preparation method
Preparation
Peel the white onions and cut them into thin half-rings. Peel the garlic cloves and crush or finely mince them. In a dry skillet over low heat, toast the sliced almonds until golden brown for 2-3 minutes, then set aside for serving.
Making the soup
In a large pot, melt the butter together with the extra virgin olive oil. Add the sliced white onions and a pinch of salt, then sweat slowly covered over low-medium heat for 15 minutes until completely soft and translucent (make sure they do not brown, so they keep their nice light color).
Add the finely minced garlic and stir for another 1-2 minutes until fragrant. Pour in the dry white wine, then let it simmer for 2 minutes until the alcohol evaporates.
Chef's tip
White onions are sweeter and milder than yellow onions, so it is important to sweat them over low heat and not brown them, so that the velouté retains its elegant, creamy light color.
If you want an even silkier restaurant-style texture, you can also pass the soup through a fine sieve after blending.
Ingredients
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