Difference between revisions of "French onion soup"
From Sam J Wiki
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== Ingredients == | == Ingredients == | ||
| − | + | * 15ml olive oil. | |
| − | * 15ml olive oil | + | * 25g butter. |
| − | * 25g butter | + | * 1ml sugar. |
| − | * 1ml sugar | + | * 3 large onions. |
| − | * 50ml vermouth | + | * 50ml vermouth. |
| − | * 12.5ml cognac | + | * 12.5ml cognac. |
| − | * 500ml beef stock | + | * 500ml beef stock (I love Knorr's beef stock pot for this). |
| − | * 1ml mustard | + | * 1ml mustard. |
| − | * 10g gruyère or extra matured cheddar cheese (grated, blade #3) | + | * 10g gruyère or extra matured cheddar cheese (grated, blade #3). |
== Directions == | == Directions == | ||
| Line 20: | Line 20: | ||
# 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. | ||
| + | Traditionally, you would have a red wine. I love this with a tonic heavy gin and tonic. | ||
[[Recipes|Other recipes]] | [[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
