<h1 class= "pgc-h-arrow-right" > Chu Doraemi Cuisine: Ingredients
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Onion 6 large red or yellow (about 3 pounds), peeled and cut into thin slices from root to stem
Extra virgin olive oil 4 tablespoons
2 tbsp butter • 717 kcal
Sugar 1 teaspoon • 470 kcal
Salt • 1 kcal
Cloves garlic 2, finely chopped
Beef broth 8 times
Dry absinthe or dry white wine 1/2 cup
Bay leaf 2
1 tablespoon fresh thyme (loose)
1/2 teaspoon black pepper freshly ground
2 tablespoons brandy
Baguette or Baguette 8 slices, cut into 1 inch thick
Swiss Gruyère cheese and 1 cup Parmesan cheese 1 cup water
Calories refer to 100 grams of product
If you want to try making soup at home, then this French onion soup can be substituted for mushroom soup or vegetable soup. It takes a while for onions to caramelize properly, so you'll have to be patient, but the final taste is worth the wait.
This hearty soup is topped with large loaves of bread in the form of oven-baked slices of Bagué topped with Gruyère or other cheese melted in the oven. The taste is amazing, and this soup recipe can be eaten in large quantities, so it is very economical.
<h1 class="pgc-h-arrow-right" > Chu Doraemi Cuisine: Preparation Instructions
In a thick saucepan of 5 to 6 quarts, heat 3 tablespoons of olive oil over medium heat. Add the onion and mix well, mix well with olive oil.
Cook the onion, stirring frequently until the onion is tender. This takes about 15 to 20 minutes.
Increase heat to medium to high. Next, add the remaining tablespoons of olive oil and butter and stir frequently until the onion begins to brown – this takes about 15 minutes.
Sprinkle with sugar (which helps with caramelization) and a teaspoon of salt. Continue cooking until the onion turns brown - about 10 to 15 minutes later.
Add the chopped garlic to the onion and cook for another minute.
Pour absinthe or wine into the pan and scrape off the brown fragments at the bottom and sides of the pan – this is called glazing.
Add the broth, bay leaves and thyme. Slow simmer, cover the pot and reduce the heat to keep the stew low. Cook for about 30 minutes, checking occasionally.
Season with more salt, then add fresh ground black pepper. Discard the bay leaves and add brandy (if used).
When the soup is boiling, place parchment or foil on a pan and preheat the oven to 450°F with one-third of the rack in the upper part of the oven.
Gently brush both sides of the baguette or sliced baguette with olive oil.
Place the slices of bread on a baking sheet and place in the oven. Bake until light brown, about 5 to 7 minutes. Remove from oven.
Turn the toast over and sprinkle with grated Gruyère cheese and Parmesan cheese.
As the bread approaches serving time, place the slices back in the oven and bake until the cheese is lathered and light brown.
While serving, lax the soup into a bowl and transfer a cheese toast slice to the top of each bowl of soup.
<h1 class= "pgc-h-arrow-right" > Chu Doraemi Cuisine: Notes:</h1>
Alternatively, you can use a separate anti-oven bowl or a large casserole to serve your meals. Place the soup in a bowl or casserole. Cover the toast and sprinkle with cheese. Place it in the broiler at 350°F for 10 minutes, or until the cheese is lathered and slightly browned.
Use a high-quality beef or chicken broth for this soup, as the soup is cooked to change the flavor of the soup.