French cuisine · Soups & Stews

Tourin Périgourdin

Onion and garlic soup from the Périgord, thickened with threads of egg white and an egg yolk-vinegar liaison.

Ingredients · for 4 servings

• 500 g onions
• 8 cloves garlic
• 2 eggs
• 2 tbsp white wine vinegar
• 1.2 l vegetable stock
• 40 g duck fat (or butter)
• 1 tbsp flour
• 4 slices baguette
• salt, pepper

Instructions

1. Halve the onions and cut into fine strips, slice the garlic thinly; separate the eggs and keep the yolks and whites ready in separate bowls.
2. Melt the duck fat in a pot and braise the onions over low heat for 15 min, stirring occasionally, until golden and soft, without letting them brown.
3. Add the garlic, sauté for 2 min, dust with the flour and stir in for 1 min, then gradually pour in the hot vegetable stock.
4. Let the soup simmer gently for 15 min, then pour in the egg white in a thin stream while stirring constantly — it forms fine white threads.
5. Whisk the egg yolks with the white wine vinegar, remove the pot from the heat, stir in two ladles of soup, then stir this liaison back into the soup; it must not boil again now.
6. Season with salt and pepper, place a toasted baguette slice in each bowl and pour the hot soup over it.