French onion soup
Without a doubt, onion soup could think only the French. To take only one (And, moreover, not the most notable), a vegetable, and fully reveal his character and taste, which are in a different state of aggregation can only guess — there should be a great skill! The result is an incredible soup — thick, fragrant, warming, slightly sweet, and did not «onion».
I will not dissemble, onion soup recipe has its own nuances, chief among them — patience should be exercised with slow extinguishing of onion: the longer this happens, the better will the final result. In this version of onion soup recipe I have tried to make it more readable and understandable by removing a couple of material misstatement.
Difficulty — average
Cooking time: 5 hours
Ingredients for 2 servings:
- 1.2 kg of onions
- 40 g butter
- 1 teaspoon flour
- 800 ml of broth
- 100 ml of white wine
For the broth:
- small bunch of parsley and thyme
- 2 bay leaves
- 4 pea black pepper
For the croutons:
- 4 slices of baguette
- 1 clove of garlic
- 1 cup grated cheese
One of the main difficulties in the preparation of onion soup — to cut all bow, not half-rings, and feathers. To do this, each bulb clean, cut lengthwise into two parts, and pay attention to the bands that are on the «meridians»: along them and you will be cut by moving to the middle of the bulb. Since onion juice will give your more evenly and onion soup will be more delicious. Once this task is done (to avoid tears, you can wear swimming goggles — really helps), melt the butter in a skillet and roomy lay there all bow.
The process of roasting onions can be divided into three stages. The first time you need to make sure that from the bow stood out the most liquid, and for this you can set a fire just above the middle and cover the saucepan lid and stir the onion every 10-15 minutes. At the end of this phase, which will take about an hour, the amount of onion decreased by 2-3 times, and the bottom of a skillet is constantly covered with the juice precipitated.
The second stage — the evaporation of released juice. At first, you can even slightly increase the heat to the liquid evaporates faster, but the lid has a bow, do not cover, and when the volume of liquid is reduced — diminish the fire below average. Continue to stir the onion every 15 minutes or more often, carefully making sure that he never burnt.
By the end of the next hour and a half liquid almost evaporates and the onions again significantly reduced in volume and take a light brown color. There comes the third stage of cooking onion soup.
Now we fry the onion in the oil, which is still there, as much as possible to release it contains sugar (bow — one of the sweetest fruits in nature). The fire must be reduced to a small, continuing to stir the onion every 10 minutes, and avoiding burning. From the recipe in the recipe roams the myth that burnt onions will taste bitter: possible, but in my opinion, the main problem of burnt onions that it will acquire a very unpleasant texture, so you can not let that happen.
When you realize that the fire is reduced to a minimum, and onions still have to get in the way almost all the time — remove the saucepan from the heat. Try onion, and if it seems to you enough sweet — add a little sugar or powdered sugar. Thomas Keller writes that the bow is necessary to fry onion soup for five hours, but I’m usually missing four.
Now you can remove the onion in the fridge, and you can finish cooking the soup. Put the onions in a thick pan, put it on the fire, sift the flour directly to the onions, stir and fry lightly, then pour in the wine, bring to a boil and boiled down by half. Pour in the broth, bring it to a boil and then reduce heat to low.
In the beginning should add parsley, thyme, bay leaf and black pepper, wrapped in cheesecloth (to make it easier to remove them), but if you cook the soup special soup, logical to add these spices even during cooking broth. How to choose a broth onion soup? In my opinion, the question is not basic: Onion Soup and equally good in chicken broth and beef, and even on the water, because the nature of the bow is able to express themselves in any situation.
An hour later catch spices, remove the pan from the heat and straighten the soup for salt: it’s ready, it’s now for a regular supply.
To apply, we need croutons. To do this, dry with baguette slices in the oven until golden brown, then rub with a clove of garlic them. There are two schools of feeding croutons in onion soup, one needs to put croutons on the bottom of the bowl, the other suggests that the spread croutons on top. I am of the second, as to catch sodden bread from the soup, in my view, enjoy below average.
So, pour soup into a fireproof dish almost up to the top edge of the top with a pair of croutons and sprinkle with all this cheese, grated on a coarse grater. Put a bowl of soup and croutons under the grill and let the cheese melt as it should, forming a golden brown. Serve French onion soup immediately, it must be piping hot, because it is primarily a winter dish that is perfect to warm anyone who returned home from the cold.
PS: Finally I suggest you look at what supply onion soup offers a Michelin-starred restaurant The Tasting Room in Macau.
If you are very fond of dishes from vegetables, you should be prepared Spicy Cabbage Pie