Cream of Onion Soup (Le Thourin)
Cream of Onion Soup (Le Thourin) Recipe from France
Introduction
Cream of Onion Soup, also known as Le Thourin, is a classic French soup that is rich, creamy, and full of flavor. This comforting soup is perfect for a cozy night in or as a starter for a special meal.
History
Cream of Onion Soup has been a staple in French cuisine for centuries. Onions have long been a popular ingredient in French cooking, and this soup is a delicious way to showcase their sweet and savory flavors. The addition of cream and eggs gives the soup a luxurious texture that is sure to impress.
Ingredients
Liaison
- 2 egg yolks
- 0.25 cup heavy cream
How to prepare
- Melt the butter in a pan. Add the onions and stir to mix. Cover and cook slowly for 10–12 minutes, until the onions are soft but not brown.
- In another pan, place the flour. Add the milk and seasonings. Bring to a boil, stirring continuously.
- Add the onion mixture to the pan. Reduce the heat to low and simmer covered for 8–12 minutes.
- Do NOT boil the soup, as the acid in the onions may cause it to curdle.
- In a separate bowl, mix the egg yolks with cream until smooth. Stir in 2 tbsp of hot soup into the yolks, then gradually add a bit more hot soup to bring the yolks up to temperature.
- Stir the yolk mixture back into the soup. Reheat carefully over low heat until slightly thickened.
- Check the seasonings and adjust if needed.
- Serve the soup with a few croutons floating in each bowl.
Variations
- Add a splash of white wine for extra flavor.
- Top with grated cheese before serving.
- Garnish with fresh herbs such as chives or parsley.
Cooking Tips & Tricks
Be sure to cook the onions slowly and gently to bring out their natural sweetness without browning them.
- When adding the egg yolks and cream to the soup, be sure to temper them first by gradually adding hot soup to the mixture. This will prevent the eggs from curdling.
- Do not boil the soup once the egg yolks have been added, as this can cause the soup to curdle.
Serving Suggestions
Cream of Onion Soup is best served hot with a few croutons floating on top for added texture.
Cooking Techniques
Be sure to cook the onions slowly and gently to bring out their natural sweetness.
- Use a whisk to gradually incorporate the egg yolks and cream into the soup without curdling.
Ingredient Substitutions
You can use vegetable broth instead of milk for a dairy-free version of the soup.
- Olive oil can be used in place of butter for a lighter option.
Make Ahead Tips
Cream of Onion Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Presentation Ideas
Serve Cream of Onion Soup in a bowl with a swirl of cream on top and a sprinkle of fresh herbs for a beautiful presentation.
Pairing Recommendations
Cream of Onion Soup pairs well with a crisp green salad and a crusty baguette for a complete meal.
Storage and Reheating Instructions
Store any leftover Cream of Onion Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, stirring occasionally, until heated through.
Nutrition Information
Calories per serving
Each serving of Cream of Onion Soup contains approximately 250 calories.
Carbohydrates
Each serving of Cream of Onion Soup contains approximately 15 grams of carbohydrates.
Fats
Each serving of Cream of Onion Soup contains approximately 12 grams of fats.
Proteins
Each serving of Cream of Onion Soup contains approximately 6 grams of proteins.
Vitamins and minerals
Cream of Onion Soup is a good source of vitamin C, vitamin B6, and calcium.
Alergens
Cream of Onion Soup contains dairy (milk, cream) and eggs.
Summary
Cream of Onion Soup is a creamy and delicious soup that is relatively low in carbohydrates and high in fats. It is a good source of proteins and vitamins, but may not be suitable for those with dairy or egg allergies.
Summary
Cream of Onion Soup is a classic French soup that is rich, creamy, and full of flavor. With a few simple ingredients and some patience, you can create a delicious and comforting soup that is sure to impress your family and friends. Enjoy!
How did I get this recipe?
The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was browsing through an old cookbook that had been passed down to me from my own grandmother. The pages were yellowed and worn, but the recipes inside were a treasure trove of culinary delights.
As I flipped through the pages, a particular recipe caught my eye - Cream of Onion Soup, also known as Le Thourin. The ingredients were simple - onions, butter, flour, chicken broth, and cream - but the method intrigued me. The onions were to be sliced thinly and slowly caramelized until they were golden brown, then simmered in a rich broth until they were tender. The final touch was a generous swirl of cream to give the soup a velvety finish.
I had never made onion soup before, let alone a cream of onion soup, but I was determined to give it a try. I gathered the ingredients and set to work, following the instructions in the cookbook to the letter. The scent of caramelized onions filled the kitchen, making my mouth water in anticipation.
As I ladled the soup into bowls and took my first spoonful, I was transported back in time to a small bistro in Paris. The soup was rich and flavorful, with a subtle sweetness from the caramelized onions and a creamy finish that was pure comfort in a bowl. I knew I had stumbled upon a recipe that would become a favorite in my repertoire.
Over the years, I have made this Cream of Onion Soup countless times, tweaking the recipe here and there to suit my tastes. I have shared it with friends and family, who have all raved about its deliciousness. But the true story behind how I learned to make this soup is one that will always hold a special place in my heart.
It was during a trip to France with my husband many years ago that I first encountered Le Thourin. We were exploring the streets of Paris, taking in the sights and sounds of the bustling city, when we stumbled upon a quaint bistro tucked away on a side street. The aroma of onions and garlic wafted through the air, beckoning us inside.
We were seated at a cozy table by the window, where we were greeted by a friendly waiter who handed us menus written in elegant script. As I perused the offerings, my eyes landed on the Cream of Onion Soup - Le Thourin. I knew immediately that I had to order it.
When the soup arrived at our table, I took my first spoonful and was blown away by the depth of flavor and the creamy texture. It was unlike any soup I had ever tasted before, and I knew I had to learn how to make it myself.
I struck up a conversation with the chef, a kindly man with a twinkle in his eye, who graciously shared his recipe with me. He explained that Le Thourin was a traditional French soup that had been passed down through generations in his family. He showed me how to caramelize the onions just so, and how to add the cream at the perfect moment to achieve the desired consistency.
I returned home from that trip with a newfound passion for French cuisine, and a determination to master the art of making Cream of Onion Soup. I practiced diligently, honing my skills and perfecting the recipe until it was just right.
Now, whenever I make this soup, I am transported back to that cozy bistro in Paris, where I first fell in love with Le Thourin. And as I sit down to enjoy a steaming bowl of soup with my family, I am reminded of the joy that comes from sharing a delicious meal with the ones you love.