Texelse uiensoep VVV Texel Fotograaf Annette van Ruitenburg

Recipe: Texel onion soup with crispy cheese

With this recipe you can make a real Texel onion soup with baguette and Texel cheese. A soup with delicious Texel ingredients!

Equipment for 4 persons:

500 grams of onions, for example from farmer Lap
A large pan
1 clove of garlic
1 tablespoon of Texel flour
2 tablespoons of whiskey from Landgoed de Bonte Belevenis
40 grams of butter
Salt and pepper
1 liter of vegetable or beef stock
French bread from Novalishoeve or Bakker Timmer
Approx. 200 grams of Texel cheese of your choice from the Waddel or Wezenspyk

How to prepare this dish:

Cut the onions into rings. Put butter in a large saucepan and fry the onions and garlic over low heat for 30 minutes. Let them soften so slowly. Then add salt and pepper to taste. Then add the flour and fry it for another 5 minutes. Optionally add the whiskey. The alcohol evaporates but the delicious taste of the whiskey remains.

Meanwhile, bring the stock to a boil and add it to the onions. When the onions are fried, spoon the flour through the onions and fry for another 5 minutes. Then add the stock and whiskey. Let the onion soup heat on low heat for 10 minutes.

Preheat the grill to the highest setting. Spoon the onion soup into bowls, place a slice of bread on top, sprinkle with some of the Texel cheese. Then place the bowls under the grill until the cheese has melted.

For the cheese chatter heads, preheat the oven to 180 °C. Grate 100 grams of cheese and spread it in a thin layer on a baking tray. Put this in the warm oven for 5-10 minutes. Let the cheese slice cool and then break it into pieces.

Enjoy your meal!

This article was made possible in part by Annette van Ruitenburg, author of the cookbook De Smaak van Texel.

Other topics

Sign In

Do you want personal tips for your holiday? Then sign up for the newsletter