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French Onion & Chestnut Soup | Velvety & Autumnal
(0)
35 min
Quick
Gurkerl Küche
Eine wärmende französische Herbstsuppe, die samtig karamellisierte Zwiebeln mit dem nussig-süßen Aroma edler Maroni vereint. Verfeinert mit einem Hauch Weißwein und Schlagobers, serviert mit knusprigen Thymian-Croûtons aus dem Backrohr.
Ingredients
Preparation method
Preparation
Peel, halve, and thinly slice the onions. Finely chop the garlic. Coarsely crumble or chop the precooked chestnuts. Strip the leaves from the fresh thyme and finely chop them.
Preparing the Soup
In a heavy pot, melt the unsalted butter over medium heat. Add the sliced onions and sweat slowly for about 12 to 15 minutes until golden brown, soft, and caramelised.
Add the chopped garlic and two-thirds of the chestnuts, sautéing for 2 minutes. Deglaze with the white wine, scraping up the browned bits from the bottom of the pot. Simmer until the wine has reduced by half.
Chef's tip
For an even richer aroma, you can briefly roast a small portion of the chestnut pieces in a little butter before serving and sprinkle them over the soup as a crunchy topping.
The soup is ideal for making ahead. Tightly covered, it will keep fresh in the refrigerator for up to 2 days. When reheating, simply add a splash of vegetable broth if needed.
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