French Onion Soup
- serving for 3-4
- 1.5-2 hours
- oven, pan
For Onion Soup
Ingredient
large white onions 4 pc
garlic 2 cloves
beef stock 600 ml
dry white wine 1 glass
fresh thyme 6 springs
olive oil
butter
Seasoning
salt to taste
brown sugar 1 tbsp
For Cruton
Ingredient
crusty bread
corsica/gruyere cheese
honey
truffle oil
Directions
Slice onion, chop garlic
Slice bread and toast
Heat oil in a pan, add butter then onions and garlic until caramelise, sticky and sweet
Deglaze with the white wine then add stock and thyme and simmer
Season with salt and sugar
Portion into oven proof bowls top with the croutons, cheese and drizzle with honey and truffle oil
Add a few sprigs of thyme and grilled until all melted
Principles
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Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman