John Myers
Contents
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Ingredients
- 400 g White onions
- 0,5 tsp Sugar
- 75 ml White wine dry
- 800 ml Chicken broth
- 2 Bay leaves
- 1 Clove of garlic
- 2 slices Ginger
- 20 g Ice cold butter
- 200 ml Cream
- 2 tbsp Butter brown
- Salt
- Nutmeg
- 1 sprig Fresh thyme
Instructions
- For the soup, peel the onions and cut into strips. Caramelize the sugar in a saucepan over a mild heat. Add the onion strips and sauté, they should be as soft as possible.
- Deglaze with wine and let it boil down. Top up with the broth and add the bay leaves and the garlic and ginger slices. Let the soup steep for 30 to 45 minutes, just below the boiling point, until the onions are soft. Pour the broth through a sieve into a tall mixing beaker. Catch the onions, remove the bay leaves and ginger.
- Add about two thirds of the onions to the broth in the mixing bowl, keep the remaining onions warm. Add the cream, brown butter and cold butter to the mixing bowl and use the hand blender to puree everything into a creamy soup. Put the soup back in the pot and season with a pinch of nutmeg and salt. Let the thyme soak in the soup for a few minutes and then remove it again.
- For vegetarians, simply swap the chicken broth with the vegetable broth.
Nutrition
Serving: 100gCalories: 77kcalCarbohydrates: 1.2gProtein: 0.7gFat: 7.3g
