French onion soup: Difference between revisions
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# 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]] | ||
Revision as of 21:02, 9 March 2024
Based on french onion soup. This is more detailed for my food processor which does not cook.
French onion soup
Ingredients
- 3 large onions
- 15ml olive oil
- 25g butter
- 1ml sugar
- 50ml vermouth
- 12.5ml cognac
- 500ml beef stock
- 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
