Onion Soup with Riesling
servings
- 4 medium-sized white onions
- 60 g butter
- 40 g wheat semolina
- ¼ l Riesling
- approx. ¾ l poultry stock or broth
- 150 g cream
- 2 egg yolks
- 80 g freshly grated Parmesan cheese
- Fine sea salt
- Ground pepper
- 1 pinch freshly grated nutmeg
To garnish
- 4 thin slices of baguette
- 30 g grated aromatic cured cheese
- 2 tbsp finely chopped chives
- Peel the onions, cut them into quarters (or sixths depending on size), then slice them as finely as possible.
- Slowly sauté the onions in butter in a large saucepan over a gentle heat until translucent.
- Add the semolina, mix well, deglaze with the Riesling, and pour in the poultry stock.
- Simmer gently for 20–25 minutes until the onions are completely soft.
- In a bowl, mix the cream, egg yolks, and Parmesan together.
- Remove the soup from the heat and stir in the cream mixture so the soup slightly thickens.
- If necessary, reheat gently, but do not let it boil.
- Season to taste with salt, pepper, and nutmeg.
To serve:
- Preheat the grill function of the oven.
- Toast the baguette slices on both sides until lightly browned.
- Place them on a lined baking tray, sprinkle one side with the grated cheese, and grill until golden brown.
- Divide the soup into four warmed soup bowls.
- Sprinkle with plenty of chives, top each with a gratinated baguette slice, and serve immediately.
Recipe: Léa Linster
