French Onion Soup (Soupe à l’oignon)

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Ready : 1 hr 10 mins [Prep : 05 mins † Cooking : 65 mins]
Serve :  Individual Serving
Generic :  Caramelizing/Simmer
Level :  Easy/Tedious
Idle :  30 mins Printable Recipe.


Probably Most Ordered Soup In Western Dining

“French Onion Soup (Soupe à l’oignon)”; as the name suggest – is an onion soup based on beef broth or beef stock and chicken stock, traditionally served with croutons and cheese as toppings. The secret to making a good bowl of Onion soup lies in the slow caramelization process of the onions. Nothing much to add except that we all know it tastes really good, possibly the most ordered item on a Menu during a casual western dining! Here’s The Viand’s take on  French Onion Soup (Soupe à l’oignon). A very simple version with no alcohol using Chicken stock.

IngredientS

 

MAIN :

  • Lots of thinly sliced Onion and Butter. Sliced Cheddar cheese. A tiny bit of finely chopped Garlic. Some normal Flour.

SEASONING :

  • Thyme, Bay leaf and lots of coarsely ground Black Pepper. All to taste. ** Note : Just dash of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!

MethoD

 

  • Step 1 : Start by melting some butter in a large pan (in medium heat) to slow caramelize the onions/Garlic till rich golden brown (but not so dark as to taste bitter). Stir frequently to avoid burning, for 30-40 mins. Be patient, U really need to do this properly else no good soup ! When it’s done, add 2-tablespoon of normal Flour – this will helps thicken the soup. Stir and mix well.
  • Step 2 : Add the chicken stock. Bring to boil, simmer till Onion begins to melt – abt 30 mins. Add the Seasoning Ingredients. Ladle the soup into oven-safe bowls, top with the sliced cheese. Pop into a pre-heated oven (grill mode) @ 180C for about 5-10 mins or until the cheese starts to bubble and light brown. Your bowl of The VianD’s version of “French Onion Soup (Soupe à l’oignon)” is ready to be served hot.

VianD Twist & Trick  

  • Patience !! The onion slices really need to be properly caramelized in medium heat.
  • Garlic bread on the side ???

EnD

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