French Onion and Fennel Velouté | Smooth and Velvety
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50 min
Under an hour
Sezamo
Un velouté franțuzesc rafinat și mătăsos, preparat din ceapă dulce și fenicul călite blând în unt, stinse cu vin alb sec și fierte lent în supă de legume, apoi transformate într-o cremă fină îmbogățită cu smântână lichidă și servită cu crutoane aurii de baghetă.
Preparation method
Preparing the ingredients
Peel the yellow onion and slice it into thin strips. Wash the baby fennel bulbs, trim the tough base, and slice them thinly, reserving the delicate green fronds for garnish. Crush and finely mince the garlic cloves.
Gentle sweating and caramelization
In a large heavy-bottomed pot, melt the butter together with 10 ml of extra virgin olive oil over medium-low heat. Add the sliced onion and fennel, then sprinkle with sea salt and dried thyme. Cook gently for 15-20 minutes, stirring frequently, until the vegetables are very soft, translucent, and lightly caramelized, without burning. Add the minced garlic and sauté for another minute until fragrant.
Simmering and blending the velouté
Deglaze the vegetables with the dry white wine and let it simmer for 2 minutes to allow the alcohol to evaporate. Pour in the warm vegetable stock, bring to a boil, then reduce the heat, cover with a lid, and let it simmer gently for 15 minutes, until the fennel is completely tender.
Chef's tip
For a supremely silky texture worthy of fine French restaurants, pass the velouté through a fine-mesh sieve after blending.
If you want extra flavor, you can gratinate the baguette slices with a little Gruyère or Comté cheese before serving.
Ingredients
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