Difference between revisions of "French onion soup"
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SamWatkins (Talk | contribs) (Created page with " Other recipes French onion soup Based on french onion soup. This is more detailed for my food processor. Ingredients * 3 large onions * 15ml olive oil * 25g bu...") |
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− | [[Recipes | Other recipes]] | + | [[Recipes | Other recipes]] | [[Recipes#Soups | Soup recipes]] |
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− | Based on french onion soup. This is more detailed for my food processor. | + | Based on [https://www.kenwoodworld.com/en-int/cooking/recipes/cooking-chef-recipes/soups-and-starters/french-onion-soup french onion soup]. This is more detailed for my food processor which does not cook. |
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− | + | = French onion soup = | |
− | + | == Ingredients == | |
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− | Directions | + | * 15ml olive oil. |
+ | * 25g butter. | ||
+ | * 1ml sugar. | ||
+ | * 3 large onions. | ||
+ | * 50ml vermouth. | ||
+ | * 12.5ml cognac. | ||
+ | * 500ml beef stock (I love Knorr's beef stock pot for this). | ||
+ | * 1ml mustard. | ||
+ | * 10g gruyère or extra matured cheddar cheese (grated, blade #3). | ||
+ | |||
+ | == Directions == | ||
# Blade #4 and slice onions. This is the thin slicer blade, so if doing by hand aim for thin slices. | # Blade #4 and slice onions. This is the thin slicer blade, so if doing by hand aim for thin slices. | ||
# Heat oil, butter and sugar and then add onions. | # Heat oil, butter and sugar and then add onions. | ||
# Cook until caramalised. | # Cook until caramalised. | ||
− | # Add booze cook for 10 minutes or until liquid has evaporated | + | # Add booze cook for 10 minutes or until liquid has evaporated. |
− | # Add beef stock | + | # Add beef stock and mustard, then cook for 45 minutes. On an induction hub, turn down the heat every 15 minutes to maintain the simmer. |
− | # Serve | + | # Serve. |
# Add grated gruyere or cheddar after serving. | # Add grated gruyere or cheddar after serving. | ||
− | [[Recipes | Other recipes]] | + | |
+ | Traditionally, you would have a red wine. I love this with a tonic heavy gin and tonic. | ||
+ | [[Recipes|Other recipes]] |
Latest revision as of 21:04, 9 March 2024
Based on french onion soup. This is more detailed for my food processor which does not cook.
French onion soup
Ingredients
- 15ml olive oil.
- 25g butter.
- 1ml sugar.
- 3 large onions.
- 50ml vermouth.
- 12.5ml cognac.
- 500ml beef stock (I love Knorr's beef stock pot for this).
- 1ml mustard.
- 10g gruyère or extra matured cheddar cheese (grated, blade #3).
Directions
- Blade #4 and slice onions. This is the thin slicer blade, so if doing by hand aim for thin slices.
- Heat oil, butter and sugar and then add onions.
- Cook until caramalised.
- Add booze cook for 10 minutes or until liquid has evaporated.
- Add beef stock and mustard, then cook for 45 minutes. On an induction hub, turn down the heat every 15 minutes to maintain the simmer.
- Serve.
- Add grated gruyere or cheddar after serving.
Traditionally, you would have a red wine. I love this with a tonic heavy gin and tonic. Other recipes