French Onion Soup with Chestnuts | Taste of Autumn
(0)
60 min
Under an hour
Sezamo
O reinterpretare tomnatică rafinată a clasicei supe franțuzești de ceapă: ceapă galbenă caramelizată lent până devine dulce și fondantă, combinată cu savoarea rustică a castanelor coapte, vin alb sec și crutoane crocante de baghetă gratinate cu brânză Gruyère aurie.
Ingredients
Preparation method
Preparation and caramelisation
Peel the yellow onions and cut them into thin slices (julienne). Crush and finely mince the garlic cloves. Coarsely chop half of the roasted chestnuts, leaving the remaining ones whole for texture.
In a deep cast-iron or heavy-bottomed pot, melt the butter together with the olive oil over medium-low heat. Add the sliced onions and a generous pinch of sea salt.
Cook the onions over low heat for 30-35 minutes, stirring frequently, until soft, deeply browned, and richly caramelised. Add the garlic and fresh thyme during the last 2 minutes of caramelisation.
Chef's tip
For an even deeper autumnal flavour, you can sauté the roasted chestnuts separately in a tablespoon of butter for 2-3 minutes before adding them to the soup.
If you do not have ovenproof bowls, you can gratinate the baguette slices topped with Gruyère cheese on a baking sheet, then place them directly over the hot soup in each serving bowl.
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