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French Tourin Onion Soup | Velvety Liaison
(0)
40 min
Quick
Gurkerl Küche
Klassische französische Tourin à l'oignon aus dem Südwesten: Zarte Zwiebeln und feiner Knoblauch in aromatischer Bouillon, meisterhaft mit Eiweißfäden und einer samtigen Eidotter-Liaison vollendet. Serviert mit ofenfrischem Baguette.
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat. Cut the baguette into thin slices, place them on a baking sheet, and toast in the hot oven for about 8-10 minutes until crispy and golden brown.
Peel the onions and slice them into fine rings. Peel the garlic cloves and slice them wafer-thin. Separate the eggs – place the egg whites and egg yolks separately into two small bowls.
Soup Base & Sautéing
Heat the butter and olive oil in a large pot over medium heat. Add the onion rings and garlic slices and gently sweat for about 10 minutes until translucent, without letting them brown too much.
Chef's tip
For an even richer flavour, you can sprinkle some freshly grated mountain cheese or Gruyère over the hot baguette slices at the end.
Make sure that the soup never boils while stirring in the egg yolk and vinegar mixture, so that the liaison remains velvety and creamy.
Ingredients
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