Roasted Onion Cream Soup | Velvety and Aromatic
(0)
60 min
Under an hour
Sezamo
O interpretare franțuzească rafinată a clasicei supe de ceapă: ceapa galbenă este coaptă lent la cuptor alături de usturoi și cimbru până când devine dulce și profund caramelizată. Pasată într-o cremă fină și catifelată cu supă de legume, stinsă cu vin alb sec și îmbogățită cu smântână lichidă, unt fin și un strop de nucșoară. Se servește caldă alături de felii aurii de baghetă crocantă.
Ingredients
Preparation method
Roasting the onions and garlic
Preheat the oven to 200°C. Peel the yellow onions and cut each in half. Place the onion halves and unpeeled garlic cloves on a baking sheet lined with baking paper, drizzle with extra virgin olive oil, and sprinkle with thyme, salt, and pepper.
Roast the vegetables for 35-40 minutes, until the edges of the onions are nicely browned and caramelized, and the inside becomes soft and aromatic. Remove the tray and let them cool for 5 minutes, then peel the roasted garlic.
Cooking the base and blending the soup
In a large pot, place the roasted onions and the soft garlic cloves. Pour in the dry white wine and bring to a boil for 2-3 minutes to evaporate the alcohol and concentrate the flavors.
Chef's tip
Roasting onions in the oven concentrates their natural sugars and creates a warm sweetness without any trace of bitterness.
For an extra French touch, you can grate some Gruyère or Comté cheese over the baguette slices before toasting them.
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