Wednesday, November 13, 2013

Deliciously Rich Tasty French Onion Soup

This is a super easy soup to make aside from the length of cooking time of needed and some stirring needed in the middle. Bringing all of you with the detail steps of the cooking process and also to keep this as a record for me to recreate this dish again.

Ceramic Pot with lid
900g Yellow Onions
1.5 tablespoons Butter
0.25 cup of Sherry / White Wine
3 cups of Chicken Broth
1 cup of Beef Broth
1 Bay Leaf
1 spring of Thyme
3 cup of Water
1 teaspoon of Salt
2 slices of Baguette (Using normal bread like me is not really a good idea but it's fine)
Grated or 2 slices of Cheese (Best selections as ranked: Gruyere - classic preference, Swiss, Jarlsbeg, Parmesan)

Step 1 Pre-heat oven to 250°C.
Step 2 Cut the onions in half through the root end, and slice into 1/4 inch thick slices from pole to pole.
Step 3 Spray the Ceramic Pot with cooking spray or pour some oil into the bottom and spread it all around with a kitchen towel.
Step 4 Cut the butter into cubes and scatter it around the Ceramic Pot.
Step 5 Put the slices of onion into the Ceramic Pot and loosen them up. Sprinkle 1 teaspoon of salt over the top.
Step 6 Cover the Ceramic Pot and place it into the oven for 30mins.
Step 7 Remove the Ceramic Pot after 30mins and take off the cover (Remember to use oven mitts!), stirring the onions and scraping down the sides. Repeat this one more time.
Step 8 The onions should just be starting to brown. Replace the cover on the Ceramic Pot but leave it slightly ajar cook for another hour.
Step 9 Remove the pot and place it on the stove over a medium high heat. Stir frequently and scrape down the sides.
Step 10 After 10-15 minutes, a dark crust should form at the bottom of the Ceramic Pot. Don’t be worried, this is fond, and it’s full of flavor. Your house would be fill with sweet onion aroma at this stage.
Step 11 After the fond is formed, pour in 1/4 cup of water and scrape the fond up from the bottom, stirring it into the onions. Repeat this 3 more times. At the end of the 4 times over the stove. The onions will be very brown and soft at this point – that’s a good sign!
Step 12 After the fourth scraping, let the fond develop one more time, then deglaze with 1/2 cup of sherry. Scrape up all the brown bits and mix it with the onions. At this point the onions should be a very dark, deep brown color.
Step 12 Pour in 2 cups of water and both the chicken and beef broths. Add in the bay leaf and a sprig of thyme. Stir to combine, then turn the heat up to high.
Step 13 When the soup starts to boil, cover the Ceramic Pot and turn the heat to low. Simmer for 30 minutes. Taste and adjust for seasoning, adding salt and pepper as needed.

Preparation for Storage.
- Let it cool in the pot. Transfer to your storage box by consumption portion.
- Place in fridge if you're consuming in 1-2days
- Place in freezer if you're consuming in a week or 2.

Preparation before serving.
Step 1 To prepare the soup for serving, toast slices of baguette most suitable but plain bread is fine.
***Just 1 slice per bowl is sufficient I'm just too greedy maybe cause I'm hungry after work.
Step 2 Ladle some hot soup into an oven safe bowl to warm up the soup.
Step 3 Cover the top of the soup with the toasted baguette and top the baguette slices with cheese.
Step 4 Place the bowls under the broiler. Watch it very carefully as the cheese bubbles and browns very quickly.
Step 5 Once the cheese has slightly brown take it out and serve. (Remember to use oven mitts!)

The broth is rich and deep, and the onion flavor really shines through. If you love French onion soup like deary do, do give this recipe a try.

Enjoy sipping every spoon of it~

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