Onion soup with goat cheese meringue
4 servings
60 minutes
Onion soup with goat cheese meringue is a gastronomic fantasy that combines the traditions of French cuisine with playful notes of modern culinary art. The delicate, aromatic broth envelops caramelized onions, fully revealing their sweet flavor. The addition of white wine gives the dish an elegant acidity, while the airy goat cheese meringue provides a refined finish that contrasts with the rich base. This dish not only warms and comforts but also surprises with the combination of crispy baguettes gently sinking into the silky texture of the soup. It is best served hot when the aromas of onion and wine are fully released and the meringue gently melts, blending its creamy tones with the depth of flavor.
1
Boil chicken broth, strain it, and keep it warm.
- Chicken broth: 1 l
2
Add sugar to the wine and stir until fully dissolved.
- Brown sugar: 1 tablespoon
- Dry white wine: 1 glass
3
Peel the onion and cut it into thin rings. To avoid shedding burning tears, it's best to use a grater.
- Onion: 8 heads
4
In a thick-bottomed pot, melt butter with olive oil. Add the onion and sauté for 10 minutes, stirring constantly.
- Butter: 70 g
- Olive oil: 1 tablespoon
- Onion: 8 heads
5
Toast the flour in a dry pan until light brown. Then immediately add it to the onion and mix well.
- Wheat flour: 1 tablespoon
6
Pour in the wine, stir, 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.
- Dry white wine: 1 glass
- Chicken broth: 1 l
- Salt: to taste
- Ground black pepper: to taste
7
Meanwhile, slice the bread into circles and toast in a toaster. Use two large spoons to form meringues from the cheese and brown them on top with a culinary torch. Place the meringues on the toasts and garnish with a parsley leaf.
- French baguette: 1 piece
- Soft goat cheese: 100 g
- Parsley: 1 stem
8
Stir the onion in the pot, add the remaining broth, check for salt, and cook for another 15 minutes.
- Onion: 8 heads
- Chicken broth: 1 l
- Salt: to taste
9
Pour the ready soup into bowls and send the toasts with meringues sailing on it. Serve immediately, before the 'ships' sink.
- French baguette: 1 piece
- Soft goat cheese: 100 g
