I have read up on a few recipes for onion and Parmesan soup, and most blitz up the soup with a blender and add cream. I don’t know about you, but I prefer my soup to have a little more substance – so I opted for a similar texture to that of a French onion soup. Obviously, the broth is creamier as I stirred in some gorgeous Parmigiano Reggiano. However, to keep some body in there, I used a mandolin to slice my onions into whole rings.
knob of butter
1 tbsp olive oil – as it stops the butter from burning
4 x medium white onions, sliced (i chose to use a mandolin, but if you don’t have one do try and slice into whole rings – or as close as you can get!)
1 x clove of garlic, finely chopped
2-3 sprigs of fresh thyme, finely chopped
2-3 sprigs of fresh parsley, finely chopped
700ml hot chicken stock
100g parmesan, grated
salt and pepper
shaved parmesan and parsley leaves to garnish
- heat the butter and oil in a saucepan over a medium heat. once the butter has melted, add in the onions. as the onions are cut into rings, they’ll take a little longer to soften than smaller cut pieces, so allow to soften first before adding the garlic. this should take approx. 10 minutes. along with the garlic, add in your fresh herbs, stir and allow to infuse for a couple of minutes.
- add in the chicken stock and leave to simmer for 20 minutes. once the liquid has reduced slightly and taken on the flavour of the onions, turn the heat right down. you don’t need much heat with already-hot liquid to melt the parmesan, and overcooked parmesan is nor a pleasant flavour! stir in your grated parmesan – i also add in the rind if possible as it holds so much great taste.
- after 5 minutes, remove any remnants of the rind and season to taste. serve and garnish with the parmesan shavings and parsley leaves.