Onion Soup with Riesling

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KACHEN
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Creamy soup with croutons and chives in blue bowl.

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!

Creamy soup with croutons and chives in blue bowl.

Onion Soup with Riesling

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Total Time 1 hour
Servings: 4 servings
Course: Starter
Cuisine: French, Luxembourgish
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. Peel the onions, cut them into quarters (or sixths depending on size), then slice them as finely as possible.
  2. Slowly sauté the onions in butter in a large saucepan over a gentle heat until translucent.
  3. Add the semolina, mix well, deglaze with the Riesling, and pour in the poultry stock.
  4. Simmer gently for 20–25 minutes until the onions are completely soft.
  5. In a bowl, mix the cream, egg yolks, and Parmesan together.
  6. Remove the soup from the heat and stir in the cream mixture so the soup slightly thickens.
  7. If necessary, reheat gently, but do not let it boil.
  8. Season to taste with salt, pepper, and nutmeg.
To serve:
  1. Preheat the grill function of the oven.
  2. Toast the baguette slices on both sides until lightly browned.
  3. Place them on a lined baking tray, sprinkle one side with the grated cheese, and grill until golden brown.
  4. Divide the soup into four warmed soup bowls.
  5. Sprinkle with plenty of chives, top each with a gratinated baguette slice, and serve immediately.

Notes

Recipe: Léa Linster

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