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French Soubise | Velvety Cream of Onion Soup
(0)
40 min
Under an hour
Gurkerl Küche
Klassisches französisches Potage Soubise nach historischer Rezeptur: Milde, süßliche Zwiebeln werden sanft in Butter gedünstet, mit Rundkornreis cremig gekocht und samtweich püriert. Verfeinert mit Schlagobers und serviert mit knusprigen Baguette-Croûtons aus dem Backrohr.
Ingredients
Preparation method
Preparation & sautéing
Peel, halve, and thinly slice the onions. In a large pot, melt 30 g of the unsalted butter over medium heat. Add the onions and 1 tsp of fine salt, then sweat gently over low heat for approx. 15 minutes. The onions should become wonderfully soft and sweet, but not take on any dark color.
Add the risotto rice and sauté for 1 minute while stirring. Then deglaze with 100 ml of white wine and simmer for 2 minutes until the alcohol has evaporated.
Cooking & blending
Pour in 800 ml of warm vegetable broth, bring to a boil once, and simmer gently covered over low heat for approx. 20 to 25 minutes until the rice is completely soft and has released its starch into the soup.
Chef's tip
For an especially velvety texture, the soup can also be passed through a fine mesh sieve after blending – in true tradition of classic French haute cuisine.
In this historic French recipe, the risotto rice acts as a natural starch thickener, making the soup wonderfully creamy without any flour.
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