Tourin Blanc (Périgord Garlic and Onion Soup)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 onions, thinly sliced
- 6 garlic cloves
- 900 ml vegetable stock
- 2 egg yolks
- 1 tbsp white wine vinegar
- 30 g unsalted butter
- 60 g gruyère cheese, grated
- 4 day-old crusty bread
Nutrition (per serving)
- Calories
- 326 kcal
- Protein
- 12.3 g
- Carbohydrate
- 34.3 g
- of which sugars
- 10.3 g
- Fat
- 14.7 g
- of which saturates
- 7.8 g
- Fibre
- 3.5 g
- Salt
- 2.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pot and cook the onions and garlic gently for 15 minutes, stirring often, until very soft but not coloured.
- 2
Pour in the vegetable stock, bring to a simmer and cook for 15 minutes.
- 3
Whisk the egg yolks with the white wine vinegar in a bowl, then whisk in a ladleful of the hot soup to warm the yolks through.
- 4
Stir this mixture back into the pot off the heat until the soup thickens slightly and turns silky.
- 5
Place a slice of bread in the base of each bowl, scatter with the gruyère cheese and ladle over the hot soup.
- 6
Serve immediately.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.