Onion & Brioche Soup with a Poached Egg & Manchego
A version of this soup was one of the first dishes on the menu when I opened Manresa more than fifteen years ago. It’s still one of my favorite courses to this day, and it’s easy enough to make at home.
Equipment
Ingrediënten
- Serves 6 to 8
- 4 tablespoons butter
- 1 clove garlic chopped
- 2 pounds white onions thinly sliced
- Salt
- 3 cups Parmesan Stock this page, Chickpea Stock (this page), Chicken Stock (this page), or water
- 4 ounces brioche or any seedless white bread, about the size of a softball, torn into bite-size pieces
- ½ teaspoon Dijon mustard
- 1 teaspoon sherry vinegar
- 4 to 8 ounces Manchego cheese
- 6 to 8 eggs 1 per serving, poached (see this page)
- 1 tablespoon finely minced chives
- Freshly ground black pepper
Instructies
- Melt the butter in a large pot on low heat.
- Stir in the garlic, onions, and a pinch of salt and cook, stirring occasionally, until the onions are soft, about 25 minutes.
- Add the stock and turn the heat to high.
- Once the soup is simmering, add the bread and turn the heat to low.
- Cover the pot with the lid slightly ajar to allow some steam to escape.
- Simmer for 20 minutes, stirring occasionally to prevent burning.
- Carefully ladle the soup into a blender, filling it no more than half full (you may need to work in batches, depending on the size of your blender).
- Pulse slowly with the steam cap off until the soup is pureed and smooth, then strain through a fine-mesh strainer into a bowl.
- Stir in the Dijon mustard, sherry vinegar, and salt to taste.
- Slice the cheese into ¼-inch-thick triangles, one slice per serving.
- Set the poached eggs in your serving bowls and top each with chives and a healthy pinch of pepper.
- Lay a Manchego slice on top of each egg.
- Ladle the hot soup over the cheese and serve.
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