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French Roasted Onion Soup | Velvety from the Oven
(0)
45 min
Under an hour
Gurkerl Küche
Eine samtige französische Zwiebelcremesuppe aus im Backrohr langsam karamellisierten Zwiebeln und Knoblauch. Mit Weißwein abgelöscht, mit Crème fraîche verfeinert und mit knusprigen Baguette-Croûtons serviert.
Ingredients
Preparation method
Roast in the oven
Preheat the oven to 200 °C top/bottom heat. Line a baking sheet with parchment paper. Peel the onions, halve them, and cut into thick wedges. Peel the garlic cloves and lightly crush them with the flat side of a knife.
Spread the onion wedges and garlic cloves on the baking sheet. Drizzle with 2 tbsp extra virgin olive oil, season with 1 tsp fine salt and 1 pinch of freshly ground black pepper, and tuck the thyme sprigs in between. Roast in the preheated oven for about 25 minutes until golden brown, until the onions are wonderfully soft and deeply caramelised around the edges. Then remove the thyme sprigs.
Cook & finely purée soup
In a large pot, melt the unsalted butter with 1 tbsp olive oil over medium heat. Add the roasted onions and soft garlic from the oven. Deglaze with 150 ml white wine, loosen the roasting residues from the baking sheet with a little liquid, and add them to the pot as well. Simmer the wine for about 2 minutes until the alcohol has evaporated.
Chef's tip
Through slow roasting in the oven, the pungency of the onions transforms into a deep, natural sweetness with wonderfully complex roasted flavours.
For a particularly delicate mouthfeel, the soup can be strained through a sieve after puréeing.
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