French Onion Tourin | Velvety Rustic Soup
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50 min
Quick
Sezamo
O supă tradițională franțuzească din regiunea Périgord, gătită cu ceapă dulce călită lent, usturoi aromat și cimbru, îmbogățită la final cu o emulsie delicată de gălbenuș de ou și oțet, servită alături de pâine crocantă cu maia.
Preparation method
Preparing the vegetables and sautéing
Peel the yellow onions and slice them thinly. Peel the garlic cloves and crush them gently or mince them finely.
In a large heavy-bottomed pot, melt the butter together with the olive oil over medium-low heat.
Add the sliced onions and garlic, sprinkle with sea salt, and sauté slowly for 15-20 minutes, stirring frequently, until the onions become soft and golden without browning excessively.
Chef's tip
For an authentic southwestern French flavor, sauté the onions very slowly over low heat; light caramelization gives them an unmistakable natural sweetness.
It is essential to turn off the heat before stirring in the tempered egg yolks to ensure a smooth, velvety emulsion without scrambling the eggs.
Ingredients
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25 min
Under an hour
