Last year there was a lot of talk of a white onion and parmesan soup on Twitter. I think it started from a dish in Avoca. The descriptions of the velvety rich soup had me drooling on my laptop!
However, I could not get my hands on white onions. I was tempted to try with ordinary onions but the white onions have a more subtle flavour. So I held out until I finally found them stocked in The English Market. Then I tried all sort of recipes until I came up with the combination below and to me this is perfect. It is very rich so you don’t need a big bowl, and I assure you it will not disappoint. I like to serve it with this delicious brown bread with loads of real butter.
Another serving suggestion, if you are having a dinner party you could serve it in shot glasses as a little taster dish.
- 1 tbsp butter
- 1 tbsp olive oil
- 4 medium white onions finely sliced (approx. 500g)
- 1 clove of garlic finely sliced
- Few sprigs of thyme
- 400ml hot chicken stock
- 200ml milk
- 125ml double cream
- 80g freshly grated parmesan cheese
- Salt and Pepper
- Place a heavy based saucepan over a medium heat and add the oil and butter.
- Once the butter is melted, add the onion, garlic, thyme and 1/4 tsp of salt. Go easy with the salt as the parmesan will be salty. I tie the stalks of thyme together because it is easier to fish them out afterwards.
- Cook gently over low-medium heat until the onions are all softened. You don’t want them to brown or caramalise at all. This will take about 10-15 minutes, depending on how finely sliced the onions are.
- Add the grated parmesan, the stock and the rind of the parmesan. The rind will add great flavour. Simmer for 10 mins.
- Add the milk and cream and simmer for another 10 mins.
- Remove the parmesan rind and the stalks of thyme.
- Blitz the soup in a blender or with a hand blender. Taste and season if needed with salt and pepper. Serve with a little truffle oil or chopped chives.
See another recipe for White Onion soup here on Thyme on Your Hands.