Thick Onion Soup with Cheese Rolls
Soups • World
Description
Thick Onion Soup with Cheese Rolls
Ingredients
- Baking Powder 2 teaspoons
- Egg white 1 piece
- Butter 5 oz
- Grated Pecorino Pepato Cheese 4 tablespoons
- Wheat Flour 10 oz
- Cream 6 tablespoons
- Bay leaf 1 piece
- Carrot 1 piece
- Salt to taste
- Red Long Chili Peppers to taste
- Milk 25 fl oz
- Meyer Lemon Juice 3 teaspoons
- Chicken Broth 20 fl oz
- Garlic 1 clove
- Onion 20 oz
Step-by-Step Guide
Step 1
Melt about 75 g of butter in a pot and sauté the finely chopped onion and garlic over low heat for 10–15 minutes until soft. Add 40 g of flour and cook, stirring, for 1 minute, then gradually add the broth and bring to a boil, stirring. Add 600 ml of milk and bring to a boil again.
Step 2
Season to taste with salt and pepper, add lemon juice and the bay leaf. Cover and cook for another 25 minutes. Discard the bay leaf.
Step 3
Add the grated carrot to the soup and cook for 2–3 minutes. Add the cream and bring to a boil. The soup is ready.
Step 4
Bake the cheese rolls. Mix the flour, baking powder, and a pinch of salt, then rub the butter into the dry ingredients until the mixture resembles crumbs. Add the cheese, egg, and enough milk to knead a soft dough.
Step 5
Form small balls from the dough and bake at 430°F until they rise.
Step 6
Serve the soup with warm rolls.
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