Potage Soubise | Velvety French Onion Soup
(0)
60 min
Under an hour
Sezamo
O capodoperă clasică a bucătăriei franceze: supă catifelată din ceapă dulce și eșalote înăbușite lent în unt, îngroșată tradițional cu orez fin și desăvârșită cu smântână și nucșoară.
Ingredients
Preparation method
Preparing and sweating the vegetables
Peel the yellow onions and shallots, then slice them into thin, even slices so they cook uniformly.
In a heavy-bottomed pot, melt the butter over low heat. Add the sliced yellow onion and shallots, sprinkle with sea salt, and sweat them slowly, covered, for 15-20 minutes. The onions should turn translucent, soft, and sweet, without taking on any brown color.
Simmering and blending
Rinse the round-grain rice under cold running water and add it to the pot with the sweated onions. Pour in the warm vegetable stock and stir gently.
Chef's tip
The classic secret to a perfect Potage Soubise lies in sweating the onions gently in butter at a low temperature: if the onions brown, the soup will lose its delicate ivory shade and characteristic sweetness.
For extra crunch when serving, you can add golden croutons browned in butter or a few thin slices of toasted baguette.
45 min
Under an hour
