English Onion Soup with a Cheese Foam

English onion soup

The humble onion is the unsung hero of so many great dishes, and in this English onion soup, it finally gets the praise it deserves. Cooked slowly over low heat the onion’s sweetness gradually evolves, transforming the herby broth into a harmonious blend of sweet and savoury goodness. Topped with a creamy foam of cheddar and parmesan cheese this English onion soup will undoubtedly be a crowd-pleaser!

Onion Soup Ingredients

    • 150 g shallots
    • 200 g red onions
    • 1 medium-sized leek
    • 200 g white onions
    • 200 g yellow onions
    • 3 garlic cloves, crushed
    • 5 g fresh sage
    • 5 g fresh thyme + 50 cm string to make a herb bundle
    • 50 g butter
    • 1 tsp olive oil
    • 1.2 litres of vegetable stock
    • 1 tsp sugar
    • Chives to garnish
    • Salt and pepper to taste

Cheesy Foam Ingredients

    • 25 g grated cheddar
    • 35 g grated parmesan
    • 150 g sour cream
    • 1⁄4 tsp salt
    • 2 tbsp white wine vinegar

Onion Soup Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. Peel and slice the onions into half-moons and set them aside in a bowl.
    2. Slice the leek into evenly-sized rings and put them in a separate bowl.
    3. Make a herb bundle with the sage and thyme, tying them together at one end of the string.
    4. In a medium-sized pot, place the bundle of herbs and tie the loose end of the string to the pot’s handle.
    5. Add the butter, olive oil and onions to the herbs. Cook for 10 minutes at low heat, stirring regularly.
    6. After 10 minutes, stir in the leeks, crushed garlic and sugar. Simmer the ingredients with a closed lid for 25 minutes, stirring occasionally.
    7. Add the vegetable stock, bring the contents to a boil, then turn the heat down to simmer for a further 5 minutes.

Cheesy Foam Directions

To ensure a smooth cooking experience, please read the Smartwhip care and safety guidelines before usage.

    1. In a small saucepan, melt 50 g of the sour cream, the grated cheddar and parmesan cheese, vinegar and salt. Stir continuously until the mixture is smooth.
    2. Remove the pan from the heat and mix in the remaining sour cream. Set the mixture aside to cool for 2 minutes.
    3. Pour the cheese mixture into your cream dispenser, connect your Smartwhip and charge it with 16 bar. Shake the dispenser for 5-10 seconds to allow the gas to evenly distribute.
      Tip:​ When you’re preparing the cheese foam, make sure not to let the cheese mixture cool down any longer than 2 minutes before pouring it into the cream dispenser. Once charged, be sure to use the foam within 5 minutes, otherwise the foam will change into an ‘over-whipped’ cream consistency (still yummy, but not as sexy).

Plating

Shake the cream dispenser two more times and release the creamy mousse into a bowl before serving. Ladle the soup into a bowl and finish your dish with a generous spoonful of parmesan cheddar foam. Garnish with chopped chives.

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