An completely scrumptious onion soup recipe from French cooks Vincent Boué, Hubert Delorme – authors of The Full Ebook of French Cooking, a vital information to mastering French culinary methods. Recipes with images, ideas and guides – it’s a should for any meals lover and eager prepare dinner.
SERVES 8
Preparation: 10 minutes
Cooking: 1 hour
INGREDIENTS
1 ¼ lb. (600 g) giant onions
3 tablespoons (50 g) butter
10 cups (2 liters) clear white inventory
1 bouquet garni
16 slices of baguette, toasted to make croutons
5 oz. (140 g) grated Gruyère cheese
Kosher salt to style
Positive salt, freshly floor pepper
METHOD
Peel, wash, and slice the onions. Sweat them in butter.
Add the sunshine white inventory, the bouquet garni, and the kosher salt. Simmer for 45 minutes to 1 hour. Regulate the seasoning. Set your oven to broil.
Pour the broth into particular person ovenproof bowls. Place two croutons in every bowl of soup and sprinkle with the grated cheese. Place within the oven till a gratin crust types on high.
CHEF’S NOTE
It’s the standard of the clear inventory that can decide the ultimate style of the soup. Including a slice of bacon once you start cooking will convey a nice rustic style to your dish.
Extracted from The Full Ebook of French Cooking by Hubert Delorme and Vincent Boué (Flammarion, 2023). Photograph credit score: © Clay McLachlan
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