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Cévennes Onion Soup with Chestnuts & Gruyère | Autumn Classic
(0)
50 min
Under an hour
Gurkerl Küche
Ein herbstlicher französischer Suppenklassiker aus den Cevennen: Fein karamellisierte Zwiebeln treffen auf zart-süßliche Maroni, abgelöscht mit trockenem Weißwein und vollendet mit einem knusprigen Baguette-Croûton und geschmolzenem Gruyère aus dem Backrohr.
Preparation method
Preparing the Soup
Peel the onions, halve them, and cut into thin strips. Melt the butter in a large pot over medium heat. Add the onion strips, season with a pinch of salt, and slowly caramelize for about 20 to 25 minutes until golden brown, stirring occasionally.
Roughly chop the pre-cooked chestnuts (set aside a few nice pieces for the garnish) and add them to the onions in the pot along with the plucked leaves from 3 sprigs of thyme. Gently roast together for 2 to 3 minutes.
Deglaze with the dry white wine and dissolve the browned bits from the bottom of the pot. Let the wine reduce by about half. Then pour in the hot vegetable broth.
Chef's tip
For an even more intense flavor, you can lightly roast the chestnuts in the oven for 5 minutes beforehand, before adding them to the soup.
If you like your soup especially velvety, you can blend one third of the soup until creamy using an immersion blender and stir it back in before gratinating.
Ingredients
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