Ingredients

• 6 piece large yellow onions
• 4 tbsp butter
• 2 tbsp olive oil
• 1 kg chicken broth
• 2 piece bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp fresh dill
• 3 tbsp fresh parsley
• 100 g white cheese
• 2 piece egg yolks
• 2 tbsp lemon juice

Instructions

1. Slice the onions

   Peel and slice the onions into thin half-moons, about 3mm thick. Heat butter and olive oil in a large pot over medium heat for 2 minutes until the butter melts and starts to foam. Add the sliced onions and stir to coat evenly. Do not use high heat or the onions will burn instead of caramelizing.

2. Caramelize the onions

   Cook the onions over medium-low heat for 25-30 minutes, stirring every 5 minutes, until they turn golden brown and become very soft and sweet. The onions should have a jam-like consistency and deep amber color. Do not rush this process by increasing the heat or the onions will become bitter.

3. Add broth and seasonings

   Pour in the chicken broth and add bay leaves, salt, and black pepper. Bring to a boil over high heat for 3-4 minutes, then reduce to medium-low heat. Simmer for 15-20 minutes until the flavors meld and the soup has a rich, golden color. Do not let it boil vigorously or the broth will become cloudy.

4. Prepare the liaison

   In a small bowl, whisk together egg yolks and lemon juice until smooth and pale yellow. Slowly add 1/2 cup of hot soup to the egg mixture while whisking constantly for 2-3 minutes to temper the eggs. This mixture should be smooth and creamy. Do not add hot soup too quickly or the eggs will scramble.

5. Finish the soup

   Remove the pot from heat and slowly stir in the tempered egg mixture while whisking constantly for 1-2 minutes. Add the fresh dill and parsley, stirring gently until just combined. The soup should have a silky texture and bright herb aroma. Do not reheat after adding the egg mixture or it will curdle.

6. Serve with cheese

   Ladle the soup into bowls and crumble white cheese on top of each serving. Serve immediately while hot, garnished with additional fresh herbs if desired. The cheese should start to soften from the heat but not completely melt. Do not let the soup sit too long or the herbs will lose their vibrant color.

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