Soupe à l'Oignon

Name: Soupe à l'Oignon
Total time: 1 h 35 min
Yield: 4
Cuisine: French
Ingredients: 1.2 kg Onions, halved and sliced thin; 50 g Butter; 1 tbsp Oil; 1.5 tsp Salt; 1 tsp Sugar; 1 tbsp Plain flour; 150 ml Dry white wine; 1.5 L Beef stock; 1 / 3 sprigs Bay leaf and thyme; 8 slices Baguette, sliced and toasted dry; 200 g Gruyère, grated

Onions cooked down for the best part of an hour until they are brown and sweet, covered with beef stock, then finished under the grill with bread and Gruyère until the cheese blisters over the rim.

Источник

Автор рецепта Lyon bouchon kitchens · 🏺 Традиционное · The small working-class eating houses of Lyon, which fed silk workers and kept the recipes

France · onion soup with cheese crust — An ownerless traditional dish, so no cook is credited. The cited article confirms French onion soup as a soup of onions and meat stock, usually served with croutons and cheese melted on top. The 45-minute browning, the flour step, the reach-the-rim cheese rule and the dry-toast warning are this book's own.

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Смотри, как это готовят · 3 видео

Ana Sofia Fehn Philippe Etchebest 750g

⏱ 95 мин🍽 4 порций🔥 420 ккал🇫🇷 Франция

Ингредиенты

Порции

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Базовые запасы исключены — только то, за чем действительно нужно идти.

★ отмечает ингредиент, который рецепт называет труднодоступным или незаменимым.

Приготовление

Melt the butter with the oil in a wide heavy pan, add the onions and the salt, and cook covered on low for 15 minutes until they collapse and release water.
Uncover, add the sugar, and cook on medium-low for 45 minutes, stirring every few minutes, until they are the colour of dark honey.
💡 Forty-five minutes is the recipe, not a suggestion. There is no shortcut to this colour — high heat gives you burnt edges and raw sweetness instead of the deep flavour the whole soup rests on.
Stir in the flour and cook 2 minutes, then pour in the wine and let it reduce by half, scraping the pan.
Add the stock, bay and thyme, and simmer uncovered for 25 minutes. Taste and salt.
Ladle into ovenproof bowls, float two toasts on each, and heap the Gruyère over so it covers the bread and touches the rim.
💡 The cheese must reach the rim. That is what welds itself to the bowl and browns into the crust people are actually there for.
Grill 5 minutes until blistered and dark in patches. Warn people the bowl is molten.

💡 Советы

Toast the bread until it is genuinely dry, not golden. Soft bread dissolves into the soup within a minute and you lose the raft the cheese needs.
Called soupe à l'oignon gratinée once the cheese goes on. Without it, it is still a good onion soup and half the country eats it that way.