Onion Cream Soup

To prepare a delicious onion soup in spring, we start by peeling the onion. We wash it well and then chop it finely, either with a knife or using a food processor to achieve a fine texture. In a pot, we add a tablespoon of olive oil and sauté the onion. It is important to cover the pot to retain moisture and help the onion soften. We let it cook on low heat for about 3 minutes, stirring occasionally to prevent burning.

Once the onion becomes translucent and aromatic, we add enough water to completely cover the onion, sprinkle it with a pinch of salt, and cover the pot again. We let it simmer gently on low heat until the onion becomes soft and turns into a flavorful base. Once the onion is cooked, we transfer everything to a blender and mix until we obtain a smooth cream.

We pour the cream back into the pot, add 100 ml of dry white wine, a pinch of white pepper, Delikat, and salt to taste, then add 750 ml of water. We put the pot back on the heat, being careful not to let it boil too hard. Then, we add 500 g of sour cream and 200 g of grated cheese, stirring constantly to incorporate the ingredients. After achieving a creamy soup, we transfer the mixture back to the blender to obtain a homogeneous texture.

We return the soup to the pot, and now it is time to add the chopped green onion tops. These will add a fresh and crunchy note to our dish. We sprinkle a few tablespoons of grated cheese on top and transfer the pot to the preheated oven, letting it simmer gently.

Meanwhile, we take care of the croutons. We cut a roll into cubes and, in a pan, melt 2 tablespoons of butter, adding the bread cubes. We fry them until golden and crispy, stirring constantly to brown them evenly.

When the soup is ready, we take it out of the oven, serve it hot in deep plates, sprinkling toasted croutons on top. For an extra touch of freshness and flavor, we add a few drops of lemon juice, which will enhance the flavors. This soup full of tastes is perfect to be enjoyed with loved ones. Enjoy your meal!