Léa Linster is a gastronomic icon, not least because she was the first-ever female to win the prestigious “Bocuse d’Or”. At the age of 25, following the death of her beloved father Émile, Léa took over the former family business in Frisange — a café with a petrol station, bowling alley and guest rooms — and transformed it into a first-class restaurant. Her exceptional talent earned her a Michelin star, and she inspired many through her cookbooks and television appearances. The crowning glory of her success: Her son Louis, who followed in her footsteps and is now also a Michelin-starred chef and was recently named Luxembourg’s “Chef of the Year” by Gault&Millau!
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
