Swedish-style cream of onion soup

Ingredients for 8 servings:

• 1 kg onion(s), halved and cut into rings
• 2 garlic cloves, chopped
• 50 g butter
• 400 ml white wine, semi-dry
• 400 ml vegetable stock
• 1 ¼ liters vegetable broth
• 400 g cream
• 200 g smoked salmon, finely chopped
• 1 stalk(s) horseradish, grated
• 400 g cream, stiffly whipped
• 1 pinch of salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with smoked salmon and horseradish cream

Peel the onions, halve them, and slice them into rings. Peel and chop the garlic cloves. Melt the butter and sauté the onions and garlic in it. Deglaze with the white wine. Season with salt and pepper and bring to a boil. Note: The original recipe calls for 400 ml vegetable stock and 1.25 liters vegetable broth. Since I personally don’t think the difference is sufficient, I simply use 1.5 liters of vegetable broth. So add liquid (of your choice) and simmer for 20 minutes. Meanwhile, grate the horseradish, whip the cream until stiff, and mix the two together. Season with a little salt and let it simmer for 1 hour, if possible. After the onion soup has finished cooking, add the liquid cream and heat through. Finally, add the smoked salmon to the soup, let it simmer for about 5 to 10 minutes, and serve with a dollop of horseradish cream. Serve with a baguette. I find it particularly appealing that no one has ever had to deal with wind after eating this soup.