Ingredients
Onion Soup Base
- 3 large yellow onions, firm and without green spots
- 30g semi-salted butter
- 1 tbsp brown sugar (preferably muscovado sugar)
- 50 cl homemade beef or chicken stock (or quality organic stock)
- Salt and pepper to taste (note that Comté cheese is already salty)
Floating Island (Comté Mousse)
- 2 extra-fresh egg whites, at room temperature
- 40g fruity Comté cheese, aged 18 months, finely grated
- 1 pinch of salt
Trim and Garnishes
- 2 thin slices of fresh baguette (for croutons)
- 1 clove of garlic
- 1 drizzle of extra virgin, first-pressed olive oil
- A few sprigs of flat-leaf parsley
Instructions
- Caramelize the Onions: Thinly slice the yellow onions and sweat them gently in the semi-salted butter over low heat. Add the brown sugar and continue to cook for 20-25 minutes until the onions turn a rich caramel color and are soft.
- Prepare the Onion Velouté: Deglaze the caramelized onions with the hot homemade (or good quality) stock. Bring to a simmer and cook for 15 minutes to meld flavors. Use an immersion blender to blend the mixture into a smooth, velvety soup base. Season with salt and pepper cautiously, considering the saltiness of Comté.
- Make the Floating Island Mousse: In a clean bowl, whisk the egg whites with a pinch of salt using an electric whisk until stiff peaks form. Gently fold in the finely grated Comté cheese, being careful not to deflate the airy mixture. Shape the mousse as desired to float atop the soup.
- Prepare the Croutons: Rub the fresh baguette slices with the garlic clove lightly to impart a subtle garlic aroma. Drizzle with extra virgin olive oil and toast them in a large shallow pan over medium heat until golden and crisp.
- Assemble and Serve: Pour the warm onion velouté into shallow bowls. Carefully place the Comté mousse floating island on top. Garnish with the toasted garlic croutons and sprigs of fresh flat-leaf parsley for a refreshing finish.
Notes
- Semi-salted butter adds a subtle depth and smoothness to the onions.
- Using muscovado sugar enhances the caramelization with a richer flavor profile.
- Ensure egg whites are at room temperature for best whisking volume.
- Be cautious with additional salt due to the natural saltiness of aged Comté cheese.
- Homemade stock elevates the soup’s flavor but high-quality store-bought stock can be used as well.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Entrée
- Method: Stovetop
- Cuisine: French
