in France, Soup Recipes

Onion soup with champagne à la Gabi

updated

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Ingredients for 4 servings:

  • 400 g onion(s), cut into fine rings
  • 1 bottle of champagne
  • 4 egg yolks
  • 200 g cheese, mild Brie
  • 40 g butter
  • 1 small jar of Madeira
  • Salt
  • Pepper, white, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Soupe à l’oignon au champagne

Melt the butter in a large saucepan and slowly simmer the onions until golden brown. Deglaze with champagne, season with salt and pepper, and simmer gently for half an hour. Scrape the rind off the Brie and slice the cheese fairly thinly. Add to the soup and melt, stirring constantly. Combine the egg yolks with the Madeira wine, stir into the soup, and bring to a boil. Season with salt and pepper. Serve with toasted toast.

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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.

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