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Potage De Garbure a LA Clermont

A French garbure soup made with onions, clarified butter, consommé, mignonette, and bread crusts.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Potage De Garbure a LA Clermont

Ingredients

Directions

Prepare the onions

  1. Chop the onions into small pieces.

  2. Sauté the onions in clarified butter over medium heat until golden, stirring with a wooden spoon.

  3. Drain the onions through a sieve.

  4. Cook the onions in excellent consommé with a pinch of mignonette.

Assemble the soup

  1. Simmer the bread crusts in reduced consommé.

  2. Layer the crusts in the bottom of a soup tureen.

  3. Add a layer of onions.

  4. Repeat the layering until finished.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Onion + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,676 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Spanish onions
Provide the sweet, savory base that forms the body of the soup.
Clarified butter
Carries heat for browning the onions and adds rich, nutty fat flavor.
Excellent consommé
Supplies the main liquid, giving the soup its clear, savory broth.
Crusts of bread
Soak up the consommé and become tender, giving the soup body and texture.

The step that matters

Sautéing the onions until golden. Cooking onions slowly in fat until golden browns their natural sugars, building depth of flavor. Too little heat or time leaves them pale and flat, while too much heat can scorch them and cause bitterness.

Swap the onion

How well each one fits the dish's main ingredients (butter, bread):

  1. Leekfits about as well
  2. Potatofits about as well
  3. Tomatofits about as well
  4. Onionthe original

Fit is the average pairing score against butter, bread. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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