Onion Soup
Soupe a l’Oignon
800g onions, peeled and sliced
50g butter clarified
1.5 l brown beef stock
bouquet garni (parsley, thyme, bay leaf, black peppercorn tied in a cheesecloth)
salt & white pepper
slices baguette, prepared
200g swiss cheese, sliced
Caramelize the onions in the clarified butter until soft and golden brown ( this should take a very long time, hours is better). Add the cold stock and bring to a simmer, cook until onions are tender and the soup is properly flavoured. Adjust seasoning. Place the hot onion soup into a cup, float a large toast point on top of the soup with swiss cheese. Place soup under the broiler to melt the the cheese.
800g onions, peeled and sliced
50g butter clarified
1.5 l brown beef stock
bouquet garni (parsley, thyme, bay leaf, black peppercorn tied in a cheesecloth)
salt & white pepper
slices baguette, prepared
200g swiss cheese, sliced
Caramelize the onions in the clarified butter until soft and golden brown ( this should take a very long time, hours is better). Add the cold stock and bring to a simmer, cook until onions are tender and the soup is properly flavoured. Adjust seasoning. Place the hot onion soup into a cup, float a large toast point on top of the soup with swiss cheese. Place soup under the broiler to melt the the cheese.
posted by Unknown at 9:57 PM
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