French onion soup : Tourrain périgourdin

tourain

Today, we are going to introduce you to the tourain périgourdin, the famous french onion soup that used to be served daily in winter, spring, summer, and autumn.

In Périgord, this is a very traditional dish : during our festivities (often weddings) the last people still standing, wake everyone up to serve the tourain in the early hours of the morning ! And then the party starts all over again !

Here is the recipe to finish your parties the french way :

Preparation : 10 minutes

Cooking time : 40 minutes

Ingredients :

  • 2 à 3 onions
  • 4 cloves of garlic
  • 2 tbsp of duck or goose fat
  • Bouquet-garni
  • 2 egg yolks
  • 1 tsp of verjus (juice of grapes harvested acid green)
  • Salt, pepper

Peel and cut the garlic and onion. In a large pot, boil 1,5 l of water. Separately, in a frying pan, melt the fat, and then add the onions and the garlic, cook on a low heat for about 10 minutes. The garlic and onion have to be golden not brown or burnt. Cover the onions in flour, mix well and then add a ladle of boiling water.

Transfer the onion preparation into the large pot, add the bouquet-garni and cook for 30 minutes on a medium heat ( for a variation you can also add 500g of tomatoes, make sure to peel and take all the seeds out of the tomatoes before add them to the soup). Season to taste.

Whisk the egg yolks with the verjus. Just before serving, take the bouquet-garni out, pour in the egg mixture and whisk together. Transfer the preparation into a soup tureen. Serve with french bread (pain de campagne).

And then we end the dish with the traditional « le chabrol«  !

Source : La Cuisine du Périgord, Marie-Hélène Rousic-Guervenou, Editions Jean-Paul Gisserot
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