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French Chestnut and Onion Soup | Hearty and Gratinated with Gruyère
(0)
60 min
Under an hour
Gurkerl Küche
Ein herrlich wärmender französischer Herbstklassiker: Sanft karamellisierte Zwiebeln treffen auf zart geschmorte Maroni, abgelöscht mit Weißwein und frischem Thymian. Vollendet mit knusprigen Baguette-Croûtons und im Backrohr goldbraun geschmolzenem Gruyère.
Ingredients
Preparation method
Preparation
Peel the onions, cut them in half, and slice them into thin strips. Peel and finely chop the garlic. Roughly chop the precooked chestnuts, setting aside a few nice halves for the garnish. Cut the baguette into finger-thick slices and finely grate the Gruyère. Preheat the oven to 200 °C top/bottom heat.
Preparing the soup base
Heat the butter and olive oil in a heavy Dutch oven or stew pot over medium heat. Add the onion strips and sweat slowly for about 20 minutes, stirring occasionally, until deeply golden brown and softly caramelized.
Add the chopped garlic and chopped chestnuts and roast gently for 2–3 minutes to release their nutty aroma.
Chef's tip
Slow cooking is the secret: give the onions plenty of time to fully develop their natural sweetness before deglazing.
For an exceptionally velvety texture, you can purée one third of the soup until creamy using an immersion blender before serving, then stir it back in.
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