GOOD FRENCH CUISINE

THE TOURIN

Throughout Périgord and the South-West region, onion soup is prepared in a very special way and is given the name tourin.

I tried to find out what this word meant and no one has yet been able to teach me.

But I know the preparation, here are the details: First we peel two large onions which we split in two in the narrowest part.
Remove the hard part from each end and carefully slice into very thin slices.

Once the onions are chopped, separate them well and put a tablespoon of goose or pork fat in a saucepan.

Once this fat is melted - pork fat seems preferable to me, but I know people who like goose fat better - we add the onions and cook over very low heat.

This last precaution is essential whenever it is a question of cooking onions and you do not want them to burn.

We then stir very frequently with a wooden spoon, in order to ensure absolutely even cooking for all the onion pieces.

When the onions are well melted and have become perfectly blond, add a whole clove of garlic, a liter of water, salt and pepper, and leave to boil for about ten minutes.

This done, we take three egg yolks, we add a drizzle of vinegar, a tablespoon of broth, we mix everything well and we throw it in the turner, stirring well and taking care not to let it boil anymore,

And all we have to do is pour the turin thus prepared into a soup bowl in which we have previously placed slices of stale bread.

And everyone enjoys it and takes more.

ROSETTE.