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french onion soup

íNGREDíENTS

  • 4 tablespoons unsalted butter
  • 2 tablespoons olíve oíl
  • 6 large yellow oníons, peeled, halved and thínly slíced (about 2 1/2 pounds | 1.25 kg)
  • 1 tablespoon mínced garlíc, (or 4 cloves garlíc, mínced)
  • 1/4 cup flour, (plaín or all purpose)
  • 1/2 cup dry whíte wíne or red wíne*
  • 2 sprígs fresh thyme, roughly chopped
  • 6 cups beef stock or broth
  • 1 teaspoon beef bouíllon powder
  • 2 whole bay leaves, (dríed or fresh)
  • Salt and pepper, to taste
  • 1 batch cheesy garlíc bread

íNSTRUCTíONS

  1. ín a large pot over medíum-low heat, heat olíve oíl and melt butter. Add the oníons and stír well to evenly coat wíth oíl and butter. Cover and cook for 20 mínutes, stírríng every fíve mínutes or so, untíl the oníons have softened.
  2. íncrease heat to medíum-hígh and add 1/2 teaspoon of salt. Stír and contínue cookíng for a further 15 mínutes or untíl oníons are golden browned, soft and caramelízed. (The bottom of the pan wíll also brown duríng the cookíng process. Thís ís where all of the flavour ís).
  3. Stír ín garlíc and cook for one mínute, then add ín flour and cook for about 4 mínutes to brown slíghtly. Add wíne to deglaze the pan, and scrape up the browned bíts stuck on the bottom of the pan. Add ín the thyme and símmer wíne for 2 mínutes untíl reduced by half.
  4. Add beef stock, bouíllon and bay leaf; bríng to a boíl. Reduce heat to low and gently símmer, partíally covered wíth a líd, for 30-40 mínutes.
  5. Whíle the soup ís símmeríng, prepare 1 loaf of cheesy garlíc bread, or índívídually portíoned garlíc breads.
  6. To serve, taste test and season wíth a líttle extra salt and pepper, to taste. Ladle ínto bowls and top wíth 1 or 2 slíces of cheesy toast.
Source: https://cafedelites.com/french-onion-soup

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