Summary

Ingredients

• 4 onion (s) (Roscoff), finely diced
• 2 potatoes, finely diced
• 50 g butter
• 500 ml milk
• salt
• Pepper from the grinder
• 1 pinch (s) chilli, from the grinder
• Nutmeg, ground
• 3 slices toast, diced without crust
• 1 tablespoon butter
• 2 cloves garlic, crushed
• Parmesan, freshly grated

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Instructions

1. Peel the Roscoff onion, dice it and toss it in the butter. Add the potatoes cut into cubes and stew a little. But potatoes and onions shouldn`t turn brown. Then deglaze the whole thing with the milk, season and simmer gently for about 20-25 minutes.
2. Roast the diced toast in the remaining butter with the garlic and pour over the soup on the plate, sprinkle with freshly grated Parmesan.
3. The story of the Roscoff onion:
4. The Roscoff onion is a very old variety of onion and is slightly pink. Due to its good shelf life and its high vitamin content, it was a particularly sought-after food for seafarers who appreciated these properties on long sea voyages.
5. The English quickly found a taste for the delicious pink Rosscoff onion and the tradition of Johnnis, as the Breton onion sellers were called by the English, continues to this day.