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French Tourin | Savoury Garlic and Onion Soup
(0)
30 min
Quick
Gurkerl Küche
Traditionelle südfranzösische Knoblauch-Zwiebelsuppe aus der Gascogne: Sanft gedünsteter Knoblauch und feine Zwiebeln, verfeinert mit einer samtigen Ei-Liaison und serviert auf knusprigem Baguette aus dem Backrohr.
Ingredients
Preparation method
Preparation & Toasting
Peel the onions and cut into thin strips. Peel the fresh garlic and cut into thin slices. Separate the eggs, placing the egg whites and egg yolks into two separate bowls.
Melt the butter in a large pot over medium heat. Gently sauté the onion strips and garlic slices along with the thyme sprigs for about 8 to 10 minutes until soft and translucent (do not let them brown).
Soup Base & Cooking
Dust the plain wheat flour over the onion and garlic mixture and cook, stirring constantly, for 1 minute.
Chef's tip
Traditional enjoyment: In the south of France, this soup is often enjoyed 'faire chabrot' – at the end, a splash of red wine is poured into the last remainder of the hot soup and drunk directly from the bowl.
Garlic flavour: Gentle sautéing removes the harsh sharpness of the garlic, allowing it to develop a wonderfully mild, nutty-sweet flavor.
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