Onion soup is easy to make, but time-consuming resulting the time you provide it’s a recipe that has been touched with the flavor. Describe as many kitchen to the literature, of French origin, as entered. I used to do a lot but it was a flavor I haven’t done in a long time, and was sharing my last photo here.
You didn’t pull in that time, you know, we’re always in a hurry in a big city and I don’t like taking pictures in artificial light. Anyway, let’s go in the kitchen I told him to and the evening and the next day I thought my photos in the light of day. That’s what I did:)
I want to share some important notes before proceeding with the recipe about the soup;
-All the flavors of onion soup, onions, for a long time over medium-low heat cooked when it comes to being don’t jump.
– The onion, as you know, contains a lot of water, so don’t let the eyes scare you, I gave the measurement of this oclu from a soup of 4-5 people, however it turns out.
-While making the soup my own recipe, but I have seen somewhere else and the use of flour for consistency, no need to soup Your is blurred and his reputation, in the same way that there are sauces in many recipes of foreign origin, I would say that with a clear conscience that you don’t need them at the time because it in recipes that I tried.
– White wine this recipe, but you can use apple cider vinegar if you wish, of course, the wine may be red, but its a little more intense flavor, remember to keep this in mind.
-Finally, the broth/chicken broth there is the issue of. I prefer beef broth you can use chicken or vegetable, but more do not use normal water for a delicious soup.
– 15 pieces onion (2.5 pounds)
– 3 tablespoons olive oil
– 1 tablespoon butter or 2 tablespoons butter
– 1/2 cup white wine or 1/2 cup apple cider vinegar
– 2 tiny teeth garlic
– 3-4 sprigs fresh thyme thin
– 3 cups beef broth
– Salt and pepper
– 2 sourdough bread slices
– 1 teaspoon butter
– 1 cup grated old cheddar cheese
– Fresh thyme
Peel your onions, we take the pot we put the olive oil and butter (if possible, do not use cookware casting) we start to bake. They’ll lose their volume and before the onions and leave the water due to the decrease in volumes, then slowly caramelized they will be. This process will take approximately 1 hour, when the small onion if you wish, you can make the process take karamellesme the oven and in the oven. Add the wine or vinegar and a bit then we’re flying. At this stage, the crushed garlic, add salt and pepper. Then add the beef broth and thyme to simmer for throwing into the branches we’ll leave. If you need a small amount of normal water or broth all right, you’re Mac.Also we’re taking from the stove when it is concentrated consistency.
Sourdough bread, cut in half 4 pieces of we obtain. On it butter,syrup, or grated old cheddar cheese, grated Parmesan cheese and baking until golden brown and place in preheated oven to melt the cheese we’re. Butter the bread to enhance the flavor of pre-you can take garlic. We received a bowl of fried bread, we’re putting it into the soup. If your bowl is heat resistant to prepare the bread, the soup in soup bowls along with the grill setting on the oven you can cook. Bon Appetit…