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Tourin
Thick Onion Soup
Preparation info
- For
6
- Difficulty
Easy
- Ready in
1 hr 5
Appears in
Published 2008
Ingredients
- Onions
6 - Parsley
1 bunch - White wine
1 g
Method
- Peel and slice the onions. In a large saucepan, soften them in olive oil until they are lightly browned. Add the white wine, then 1.5 litres of water. Cook for 45 minutes.
- Finely chop the parsley and add to the soup.
- Off the heat, bind the soup with the egg yolks (be careful though – the temperature mustn’t exceed 80°C).
- Crumble the bread on
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