White Onion Soup with Chive Oil

Chive oil: Have a baking bowl ready with ice and cold water. Blanch the chives in a bowl of boiling water for 10 seconds and drain in a sieve, then place in the iced water immediately. Remove, squeeze well and dry with kitchen roll. Chop chives and puree in a hand blender with the oil until smooth, place in a small baking dish form. Oil for at least 8 hours and up to 24 hours covered to cool.

On top, strain through a fine sieve into a bowl, squeezing the remains well.

Soup: cut onions into thin slices and bring to a boil in a large saucepan with clear soup and wine. Remove foam, then add thyme and simmer without lid on low heat until onions are very soft (45-50 min). Cool for 10 min.

Puree soup with butter in batches in hand mixer until smooth. Return to saucepan and season with vinegar, sugar, pepper and salt. Heat slowly, stirring, until soup is hot through and through.

The soup can be prepared up to 48 hours in advance (then cool and refrigerate with the lid on). Reheat gently one more time before serving.

Using a peeler, shave off narrow strips of the Parmesan. Ladle soup into cups, drizzle with a little chive oil and sprinkle with a few Parmesan flakes to bring to the table.

Our tip: Always use fresh chives whenever possible.

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