in Soup Recipes

Fine onion soup with Parmesan

Spread the love

Ingredients for 6 servings:

  • 600 g onion(s)
  • ½ garlic clove(s)
  • 30 g butter
  • 2 ½ tbsp durum wheat semolina
  • 1 liter chicken stock, home-cooked
  • 200 ml cream
  • 2 egg yolks
  • 5 tbsp Parmesan
  • ½ bunch chives
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Dice the onions and garlic and sauté in hot butter in a large pot over medium heat for about 10 minutes, stirring occasionally. Stir in the semolina. Pour in the stock and simmer everything in a covered pot over medium heat for about 20 minutes. Whisk the cream until semi-stiff. Remove about 6 tablespoons and set aside. Mix the remaining cream with the egg yolk and Parmesan cheese. Purée the soup with a hand blender, adding the egg yolk and cheese mixture. Season to taste with salt, pepper, and nutmeg. Ladle the soup into mugs and top each with a dollop of the reserved cream. Dust with nutmeg and garnish with chives.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Coconut balls (organic balls)

Marinated mushrooms