Hello! I am posting my recipes here because the mods at r/recipes removed all my previous posts in retaliation for calling them rude! I hope the reception is better here! I have many recipes. This is my version of French Onion Soup.
Ingredients
• Onions: 8-10, french cut
• Gruyere cheese: 1 block
• Unsalted quality beef stock: 80-100 oz
• Olive oil: 1 tbsp
• Butter: 1 tbsp
• Bayleaf: 1 leaf
• Ground thyme: 1 tsp
• Balsamic vinegar: 2 tsp
• Dry sherry: 4-6 tbsp
• Soy Sauce: 2 tbsp
• Salt & Pepper: to taste
• Garlic powder
• Baguette
• Chives (optional)
Method
1. Braise frenched onions in pot and lid with olive oil, butter, and bayleaf with the lid on at 340°F for 3 hours, checking every 30 minutes and mixing, making sure none of the onions stick to the sides and burn.
2. Remove lid, mix, and put back into oven with lid off for 30 more minutes.
3. Transfer pot onto a medium heat stove, remove bayleaf and deglaze with a splash of sherry.
4. Add the beef stock and simmer for 30 minutes, adding salt, pepper, ground thyme, balsamic vinegar, and soy sauce. Finish adjusting seasoning with salt to taste, careful not to over or under salt.
5. While soup is simmering, preheat oven to 375°F. Slice the baguette and shred the cheese. Drizzle the baguette slices with olive oil and garlic powder and bake in the oven for 10 minutes or until golden brown.
6. Ladle soup into a broiler safe bowl, then add slices of baguette to cover the soup. Add a generous amount of shredded cheese to the top, making sure it covers the entire portion of bread and soup.
7. Put it into a broiler for 3 to 4 minutes, or use a hand torch to melt the cheese until it is sizzling and browned.
8. Garnish with chives and enjoy.
ash-leg2 on
Wow, at first glance I thought the cheese was part of the pot.
2 Comments
Hello! I am posting my recipes here because the mods at r/recipes removed all my previous posts in retaliation for calling them rude! I hope the reception is better here! I have many recipes. This is my version of French Onion Soup.
Ingredients
• Onions: 8-10, french cut
• Gruyere cheese: 1 block
• Unsalted quality beef stock: 80-100 oz
• Olive oil: 1 tbsp
• Butter: 1 tbsp
• Bayleaf: 1 leaf
• Ground thyme: 1 tsp
• Balsamic vinegar: 2 tsp
• Dry sherry: 4-6 tbsp
• Soy Sauce: 2 tbsp
• Salt & Pepper: to taste
• Garlic powder
• Baguette
• Chives (optional)
Method
1. Braise frenched onions in pot and lid with olive oil, butter, and bayleaf with the lid on at 340°F for 3 hours, checking every 30 minutes and mixing, making sure none of the onions stick to the sides and burn.
2. Remove lid, mix, and put back into oven with lid off for 30 more minutes.
3. Transfer pot onto a medium heat stove, remove bayleaf and deglaze with a splash of sherry.
4. Add the beef stock and simmer for 30 minutes, adding salt, pepper, ground thyme, balsamic vinegar, and soy sauce. Finish adjusting seasoning with salt to taste, careful not to over or under salt.
5. While soup is simmering, preheat oven to 375°F. Slice the baguette and shred the cheese. Drizzle the baguette slices with olive oil and garlic powder and bake in the oven for 10 minutes or until golden brown.
6. Ladle soup into a broiler safe bowl, then add slices of baguette to cover the soup. Add a generous amount of shredded cheese to the top, making sure it covers the entire portion of bread and soup.
7. Put it into a broiler for 3 to 4 minutes, or use a hand torch to melt the cheese until it is sizzling and browned.
8. Garnish with chives and enjoy.
Wow, at first glance I thought the cheese was part of the pot.