Onion Soup with Goat Cheese Meringue
Soups • European
Description
Onion Soup with Goat Cheese Meringue
Ingredients
- Spanish onions 8 heads
- Chicken Broth 0 qt
- Butter 0 oz
- Olive Oil 1 tablespoon
- Wheat Flour 1 tablespoon
- Dry White Wine 1 cup
- Brown Sugar 1 tablespoon
- Goat cheese 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Parsley 1 stem
- French Baguette 1 piece
Step-by-Step Guide
Step 1
Prepare the chicken broth, strain it, and keep it warm.
Step 2
Add sugar to the wine and stir until completely dissolved.
Step 3
Peel and slice the onions into thin rings. To avoid shedding tears, it’s best to use a mandoline for this.
Step 4
In a heavy-bottomed pot, melt the butter with the olive oil. Add the onions, stirring constantly, and sauté for 10 minutes.
Step 5
Toast the flour in a dry skillet until light brown. Then immediately add it to the onions and mix well.
Step 6
Pour in the wine, stir, and simmer for 5 minutes, then add 2/3 of the broth, season with salt and pepper, and cook on low heat covered for 15 minutes.
Step 7
Meanwhile, slice the bread into rounds and toast them in a toaster. Using two large spoons, form meringues from the cheese and brown them on top with a culinary torch. Place the meringues on the toast and garnish with a parsley leaf.
Step 8
Stir the onions in the pot, add the remaining broth, check for salt, and cook for another 15 minutes.
Step 9
Ladle the finished soup into bowls and send the toasts with meringues sailing in. Serve immediately while the 'boats' haven't sunk.
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