Application

Onion Soup with Plum Wine

Onion Soup with Plum Wine

Ingredients for preparation (2 servings)

  • 500 g onions
  • 650 ml beef, chicken or vegetable stock
  • 120 ml medium-dry plum wine
  • 70-80 g matured cheese
  • 4 slices of baguette
  • 30 g butter
  • 1 tablespoon rapeseed oil
  • 2 garlic cloves
  • 1 bay leaf
  • 2 sprigs of fresh thyme or 1/2 teaspoon dried thyme
  • 1 teaspoon wheat flour
  • 1/2 teaspoon mustard
  • 1/2 teaspoon apple cider vinegar
  • salt and pepper to taste

Preparation

  1. Peel the onions and cut them into thin half-rings. The thinner they are, the more evenly the onions will caramelize.
  2. Heat the oil and butter in a heavy-bottomed pot. The oil will reduce the risk of the butter burning, while the butter will give the soup a fuller, more classic flavour.
  3. Add the onions and a pinch of salt. Fry over low heat for approximately 35-45 minutes, stirring every few minutes. The onions should gradually soften, lose volume and turn golden brown. Do not fry them too quickly, as burnt onions will become bitter.
  4. When the onions are deeply golden and noticeably sweet, add a finely chopped garlic clove. Fry for another minute, just until the aroma is released.
  5. Add a level teaspoon of flour and mix thoroughly with the onion. Fry for a minute so that the flour loses its raw taste.
  6. Pour in the plum wine. Increase the heat slightly and thoroughly scrape all the caramelized onion bits from the bottom of the pot. Cook for about 5 minutes, until some of the alcohol has evaporated and the wine’s aroma has blended with the onion.
  7. Add the stock, bay leaf, thyme and, if desired, mustard. Mix well.
  8. Bring the soup to a gentle boil, then reduce the heat. Cook uncovered for 20-25 minutes.
  9. Taste the soup and season it with salt and freshly ground pepper. If it seems too sweet, add a little apple cider vinegar. The aim is only to subtly balance the flavour.
  10. While the soup is cooking, prepare the croutons. Toast the baguette slices in the oven or in a toaster. You can gently rub them with a cut clove of garlic.
  11. Place grated cheese on each crouton. Bake briefly in the oven until the cheese melts and lightly browns. You can also pour the soup into ovenproof bowls, place the croutons on top, sprinkle with cheese and bake everything in the oven.

 

Serve the soup hot, preferably in deep bowls or ramekins. Place a crouton with melted cheese on top, sprinkle with freshly ground pepper and add a few thyme leaves. The dish works well as an elegant appetizer, but with a larger quantity of croutons, it can also be a meal on its own. The fruity note of the plum wine comes through best when the soup is intensely oniony, slightly buttery and well seasoned with pepper.