| Onion | 2ea |
| Butter | 60gr |
| Garlic | 3 cloves |
| Thyme | 2 sticks |
| Chicken stock | 1lt |
| Parmesan | 200g grated |
| Comte | 150g grated |
| Milk | 500 g |
| Cream | 2 lt |
| Corn starch | 15g (optional) |
Baby onions confit
| Baby onions | 300 g |
| Duck fat | To cover |
| Thyme | 3 sticks |
| garlic | 2 cloves |
Dice the onions and sweat them in butter without let them take any colour but they are transparent.
Add minced garlic and thyme and cook over low heat for 2 extra minutes. Discard the thyme.
Bring chicken stock, milk and cream to boil and add the cooked onions and garlic, reduce by half.
Add grated cheeses and stir mixture over low heat to allow cheeses to melt but don’t burn on the bottom of the pan.
Blend mix until smooth cream texture. If preferred a ticker soup, make a slurry with corn flour and a couple of table spoons of cold water and bring mixture back to boil for a couple of minutes.
Serves 15 pax.
Plating
On a warm plate, place an egg yolk on the centre (we use size 5 eggs to get small enough yolks), place some toasted baguette and some onions randomly on the plate and finish with the roasted lardons and finely chopped chives.
Serve the hot soup in front of the guest at the table.
-- JUAN BALSANI, HEAD CHEF – AUGUSTUS BISTRO
