French onion soup: Difference between revisions
From Sam J Wiki
Jump to navigationJump to search
(New page: {{:Events_2008_4_24}}) |
|||
| (One intermediate revision by the same user not shown) | |||
| Line 1: | Line 1: | ||
[[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | [[Recipes | Other recipes]] | [[Recipes#Soups. | Soup recipes]] | ||
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. | 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. | ||
= French onion soup for 2 people = | = French onion soup for 2 people = | ||
== Ingredients == | == Ingredients == | ||
[[File:FrenchOnion.jpg|185px|right]] | |||
* 10ml olive oil. | * 10ml olive oil. | ||
* 17g butter. | * 17g butter. | ||
| Line 14: | Line 13: | ||
* 350ml beef stock (I love Knorr's beef stock pot for this). | * 350ml beef stock (I love Knorr's beef stock pot for this). | ||
* ½ - 1ml mustard. | * ½ - 1ml mustard. | ||
* 8g gruyère or extra matured cheddar cheese (grated, blade #3). | * 8g gruyère or extra matured cheddar cheese (grated, blade #3) (optional). | ||
== Directions == | == Directions == | ||
Latest revision as of 17:02, 19 October 2025
Based on french onion soup. This is more detailed for my food processor which does not cook.
French onion soup for 2 people
Ingredients
- 10ml olive oil.
- 17g butter.
- ½ - 1ml sugar.
- 2 large onions.
- 35ml vermouth.
- 8ml cognac.
- 350ml beef stock (I love Knorr's beef stock pot for this).
- ½ - 1ml mustard.
- 8g gruyère or extra matured cheddar cheese (grated, blade #3) (optional).
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 heavy gin and tonic, for a cozy evening in.
