Ingredients for 2:
- 2 units of purple onion
- 4 branches of Thyme
- 25 grams of Butter
- 1 pinch of salt
- 500 milliliters of Water
- 1 unit of Egg
Preparation:
1. In a saucepan, melt the butter and add the julienned onion. Let it cook over low heat with a pinch of salt until the onion releases all its water.
2. When it is poached, add the water and bring to a boil. Cover and let cook for 20-30 minutes over low heat. We rectify salt if necessary.
3. This step is optional since we have decided to prepare an onion soup with egg. Then, while the previous preparation boils, we make the poached egg.
4. In a bowl we put a layer of plastic wrap, crack the egg, add a little salt, close it as if it were a bag and put it in a pot with boiling water for 4 minutes. Once cooked, we put it in cold water and remove the plastic wrap with the help of scissors. We booked.
5. On the other hand, we add the thyme to the onion soup and let it infuse for 5 minutes.
6. We crush the onion soup with the help of the blender (it is necessary to remove the thyme). This soup should end up as a very light cream.
We present the onion and thyme soup with the poached egg in the center.