In addition to seafood soups, French onion soups are already world-famous, and almost all European restaurants have this dish. Beginners to learn Western food, many cooks also learn from it, everyone thinks it is the simplest, but the formal practice is very complicated, from preparation to completion at least two and a half hours, if you do not have the patience to do it, even this article does not have to read.
The name is Soule A L'Oignon, and when it goes to the field, it is called the simplest French onion soup French Onion Soup or the crisp onion soup Onion Soup, the more streamlined the name, the more ordinary the soup is made.
At the beginning of this soup, the chopped onion should be fried with butter and other vegetable oils, and the onion should not be too large or too thin. After cutting in half, each half is about five knives in size. As for how many onions to use, it depends on how many bowls of soup you want to cook, I never talk about it carefully here, only record the process, the weight lies in you trying to do it and try it before deciding.
Fry the onions in a large pot over low heat until light brown, for at least fifteen minutes. Don't think that's enough, you'll have to turn the fire on a little bigger, put on salt, and put a little sugar on. In the year of the invention of onion soup, there was no MSG. The process takes at least half an hour to forty minutes, and it takes a lot of effort to rummage around, and the onion is a golden and dark brown color, very beautiful.
At this time, you can make a soup base. Another pot of beef broth or other meat boiled soup, plus white table wine or white absinthe White Vermouth, can be set aside and start preparing bread.
Place the rounded bread in the oven, coat the olive oil or beef juice on both sides while grilling, rub it with garlic and set aside.
Heat the soup and sprinkle with wine, salt and pepper.
Some cooks soak the bread on the soup noodles and then sprinkle the cheese to bake, and the formal way of eating it is never to do so, only sprinkle the cheese on the soup, and then bake it until the surface is slightly charred, and the bread is served separately.
There is a kind of soupe Gratinee Des Trois Gourmandes, which is to beat the egg yolks with corn flour before the soup is served, then drizzle brandy and Worcestershire sauce, before the soup is served, open the first layer of baked cheese, slowly pour the yolks in, stir well, and you're done.