Cream soup with Roscoff onions

Ingredients for 4 servings:

• 4 onions (Roscoff), finely diced
• 2 potatoes, diced
• 50 g butter
• 500 ml milk
• Salt
• Pepper, from the mill
• 1 pinch of chili, from the mill
• Nutmeg, ground
• 3 slice(s) toast bread, without crust, in cubes
• 1 tbsp butter
• 2 cloves garlic, crushed
• Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cream of onion soup

Peel and finely dice the Roscoff onion, and lightly toss in the butter. Add the diced potatoes and braise briefly. The potatoes and onion should not brown. Then deglaze the pan with the milk, season, and simmer gently for about 20-25 minutes. Toast the diced bread with the garlic in the remaining butter and pour over the soup in the bowl. Sprinkle with freshly grated Parmesan cheese. The history of the Roscoff onion: The Roscoff onion is a very old onion variety and is slightly pink in color. Due to its long shelf life and high vitamin content, it was a particularly sought-after food for sailors, who appreciated these qualities on long sea voyages. The English quickly developed a taste for the delicious pink Rosscoff onion, and the tradition of the “Johnnis,” as the Breton onion sellers were called by the English, continues to this day.