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!
Ingredients
- 4 medium-sized white onions
- 60 g butter
- 40 g wheat semolina
- ¼ l Riesling
- ¾ l (approx) 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
Instructions
- Peel the onions, cut them into quarters (or sixths depending on their size), then slice them as finely as possible and slowly sauté them 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 chicken stock. Simmer gently for a good 20–25 minutes until the onions are completely soft.
- Mix the cream, egg yolk and Parmesan together. Remove the soup from the heat, stir in the cream mixture so that the soup is slightly thickened. If necessary, reheat gently, but do not let it boil. Season to taste with salt, pepper and nutmeg.
Serving
- Preheat the grill function of the oven.
- Toast the baguette slices on both sides under a hot grill until light brown.
- Place the toasted slices next to each other on a lined baking tray.
- Sprinkle one side with plenty of cheese and grill until golden brown.
- Divide the soup into four warmed soup dishes, sprinkle with plenty of chives, top with a slice of gratinated baguette and serve.
Recipe: Léa Linster
