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Onion soup

    

French specialty, traditionally baked with excellent Swiss Gruyère cheese. As an alternative, I suggest Cantal cheese.

Cook

No. of servings

4

Ready in

2 h. 30 min.

Difficulty

low

 

 

baguette-
beef stock1.05quart1litre
cheese Gruyère5oz140grams
ground black pepper0.25tsp¼teaspoon
olive oil2tbsp2tablespoon
onion2.6lb1200grams
salt-
semi-sweet white wine6.75tbsp1decilitre
sugar granulated2tsp2teaspoon
thyme0.5tsp½teaspoon
unsalted butter1oz30grams

1. Caramelizing onions

onion 2.6 lb (1200 g)  unsalted butter 1 oz (30 g)  olive oil 2 tbsp  sugar granulated 2 tsp

Slice the onion into small pieces. Slowly fry in butter and oil in a skillet or saucepan for 30 min. until the onions soften. Add the sugar and caramelize till it has brown color for about 20 minutes.

Caramelizing onions

2. Combination of flavors

beef stock 1.05 quart (1000 ml)  semi-sweet white wine 6.75 tbsp (100 ml)  thyme 0.5 tsp  ground black pepper 0.25 tsp  salt

In a saucepan, mix onion, beef broth, wine, thyme, pepper and salt according to your taste. Cook 20 min. till tastes come together.

Combination of flavors

3. 

baguette  cheese Gruyère 5 oz (140 g)

Pour soup in baking dish, put rings of baguette on the bottom (or toast), sprinkle it with grated cheese and bake it for about 10 min. at 430°F (220°C).

Bon appetit!

 

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