Thick Onion Soup with Cheese Rolls
⏳ Time
1 hour 20 minutes
🥕 Ingredients
15
🍽️ Servings
6
Description
Thick Onion Soup with Cheese Rolls
Ingredients
- Baking Powder - 2 teaspoons
- Egg white - 1 piece
- Butter - 4.9 oz
- Grated Pecorino Pepato Cheese - 4 tablespoons
- Wheat Flour - 9.5 oz
- Cream - 6 tablespoons
- Bay leaf - 1 piece
- Carrot - 1 piece
- Salt - to taste
- Red Long Chili Peppers - to taste
- Milk - 23 fl oz
- Meyer Lemon Juice - 3 teaspoons
- Chicken Broth - 20 fl oz
- Garlic - 1 clove
- Onion - 17.6 oz
Step by Step guide
Step 1
Melt about 75 g of butter in a pot and sauté the finely chopped onion and garlic over low heat for 10–15 minutes until soft. Add 40 g of flour and cook, stirring, for 1 minute, then gradually add the broth and bring to a boil, stirring. Add 600 ml of milk and bring to a boil again.
Step 2
Season to taste with salt and pepper, add lemon juice and the bay leaf. Cover and cook for another 25 minutes. Discard the bay leaf.
Step 3
Add the grated carrot to the soup and cook for 2–3 minutes. Add the cream and bring to a boil. The soup is ready.
Step 4
Bake the cheese rolls. Mix the flour, baking powder, and a pinch of salt, then rub the butter into the dry ingredients until the mixture resembles crumbs. Add the cheese, egg, and enough milk to knead a soft dough.
Step 5
Form small balls from the dough and bake at 428°F until they rise.
Step 6
Serve the soup with warm rolls.
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