15 July, 2012

FRENCH ONION SOUP




FRENCH ONION SOUP

3TBS VEGETABLE OIL
40G BUTTER
1.5K RED ONIONS, FINELY SLICED
2/3 GARLIC CLOVES,FINELY SLICED
50G BACON LARDONS 
100ML COGNAC
300ML DRY WHITE WINE
30G PLAIN FLOUR
2 LITRES CHICKEN STOCK 
SALT &PEPPER
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PLACE A LARGE HEAVY BOTTOMED POT ON THE STOVE AND TURN THE HEAT UP HIGH.
WHEN THE BASE IS HOT ADD THE OIL, WHEN IT BEGINS TO SMOKE ADD THE BUTTER.
ADD THE SLICED ONION, GARLIC AND LARDONS.
COOK ON MEDIUM HEAT FOR 15-20 MINUTES UNTIL THE ONIONS ARE SOFT AND GOLDEN.
ADD THE COGNAC ANT SET FIRE TO IT UNTIL ALL THE ALCOHOL HAS BURNED OFF,POUR IN THE WINE AND REDUCE THE LIQUID BY HALF, STIRRING CONSTANTLY.
STIR IN THE FLOUR THEN POUR IN THE STOCK.
BRING TO THE BOIL.
TURN DOWN THE HEAT AND SIMMER FOR ABOUT 30 MINUTES.


GRUYERE CROUTONS

1 LOAF OF SLICED BAGUETTE OR SOUR DOUGH BREAD
OIL TO DRIZZLE OVER BREAD
1 GARLIC CLOVE
50 G GRUYERE CHEESE, FINELY GRATED
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PLACE SLICED BREAD ON A BAKING SHEET, DRIZZLE WITH OIL AND WHEN GOLDEN TURN AND REPEAT THE PROCESS.
RUB THE BREAD WITH THE GARLIC.
SPRINKLE WITH THE CHEESE AND PLACE UNDER GRILL UNTIL CHEESE HAS MELTED AND STARTS TO BROWN.
SEASON THE SOUP AND SERVE TOPPED WITH THE CROUTONS.



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