1. Home
  2. Onion soup with Beemster Old

Onion soup with Beemster Old

Ribollita with Beemster Extra Old 48+

Main Course. 4 Persons. Preparation 1 hour incl. 10 min. oven time.

Ingredients

  • 1 kilo medium-sized onions
  • 50 unsalted butter
  • 3 cloves of garlic
  • 2 tbsp flour
  • 3 tbsp cognac
  • 500 ml beef stock
  • 1 liter of boiling water
  • 3 sprigs of thyme
  • 1 multigrain baguette
  • 150 g Beemster Old
  • 5 g chives

Kitchen Stuff

  • Spacious pan with thick bottom
  • Baking paper
  • 4 Refractory bowls

Prepare

  1. Preheat the oven to 200 °C. Put the bunch of grapes in a baking dish and tuck the sprigs of rosemary between them. Drizzle with the vinegar and 3 tbsp. oil and season with pepper and salt, if necessary. Roast the grapes in the oven for about 15 min, remove and let cool for 30 min.
  2. Cut the onions into thin half rings. Heat the butter in a large thick-bottomed pan and caramelize the onion over medium-high heat for about 35 min. Stir frequently. Keep a close eye on the onions, especially for the last 10 min. Meanwhile, finely chop the garlic. Fry for the last 3 min. Sprinkle the onion with flour, season with salt and pepper and fry, stirring continuously, for 3 min.
  3. Add the cognac and stir to combine. Pour in the stock and boiling water. Add the thyme, bring the soup to a boil and simmer over low heat for 20 min. Season with salt and pepper.Turn on the oven grill. Cut 8 equal slices of the baguette. Grill the slices on a baking sheet covered with baking paper under the grill for about 5 min. until golden brown. Meanwhile, grate the cheese.
  4. Meanwhile, cut the red onions into thin half rings. Heat the rest of the oil in a saucepan over medium-high heat and sauté the onion for 5 min. Add the mustard, fennel and coriander seeds and season with black pepper and salt, if desired. Fry for another 3 min, stirring frequently. Spoon in the fig jam and cook for another 3 min. If the chutney is too thick, add a splash of water. Turn off the heat and let cool in a bowl to room temperature, this takes about 1 hour.
  5. Ladle the soup into the bowls. Place 2 slices of bread in each bowl. Spread the cheese on top; the cheese may also fall nicely to the side. Place in the oven under the grill for about 5 min. until the cheese is melted. Finely chop the chives and sprinkle over the soup. Serve with the rest of the baguette.

Preparation tip
Prefer no alcohol? You can also omit the cognac.

Looking for more delicious soups? Try also the celeriac cheese soup with Beemster Oud & nutmeg.