French Onion and Garlic Tourin | Rustic Soup
(0)
50 min
Under an hour
Sezamo
Descoperă Tourin, o comoară a gastronomiei rurale din sud-vestul Franței: o supă reconfortantă de ceapă dulce și usturoi aromat, înăbușite lent în unt și vin alb, îmbogățită cu o legătură mătăsoasă de gălbenuș și servită peste felii crocante de baghetă.
Ingredients
Preparation method
Preparing and caramelizing the aromatics
Peel the yellow onions and slice them thinly. Peel the garlic cloves and lightly crush or finely chop them.
In a large, heavy-bottomed pot, heat the butter together with the olive oil over medium heat. Add the sliced onions, a pinch of salt, and the thyme sprigs. Sauté the onions for 15-20 minutes, stirring frequently, until they become soft, translucent, golden in color, and sweet in aroma.
Add the chopped garlic and let it release its aroma for 1-2 minutes, taking care not to let it burn. Sprinkle in the white flour and stir vigorously for 1 minute to cook out the raw flour taste.
Chef's tip
For a traditional Gascon touch, you can use duck fat instead of butter, and at the end of the bowl you can practice 'faire chabrot' – adding a splash of red wine to the last mouthfuls of soup.
Do not let the soup boil after adding the yolk and vinegar mixture, to maintain a smooth and creamy texture without curdling the egg.
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