French Onion Soup | Quick & Easy 'how to' Recipe

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Onions are overrated. Make this.

Note
* The reason the soup is so light in colour is because I used chicken stock instead of beef, and white wine instead of red.

Ingredients

- 4 Tbsp of Butter
- 1Tbsp of Olive oil
- 5 Brown Onions(about 1kg), peeled, halved and sliced thinly
- 4 Cloves of garlic, minced
- 2 Tbsp of Plain flour
- 1/2 Cup of White wine
- A few sprigs of thyme
- A sprig of rosemary
- Parsley stalks
- 1lt of Chicken, Beef or Vegetable stock
- Salt & Pepper
- A splash of soy sauce

Directions

- Over a medium-low heat, combine the butter and the olive oil.
- Once the butter has melted, add the onion and cook for about 20 minutes, stirring frequently.
- Once the onions have softened, increase the heat slightly, add a good pinch of salt and continue cooking for another ten minutes.
- When the onions start to go golden brown, stir through the garlic and cook for a further five minutes
- Add the white or red wine to deglaze the pan, releasing the flavour caught on the bottom. Reduce by half
- Add the Chicken, Beef or Vegetable stock and bring to a gentle boil. Reduce the heat, season with a bit of salt and pepper(and a splash of soy) and throw in the small bunch of herbs
- Allow to simmer for about 30-40 minutes, partially covered by a lid.
- Discard the fresh herbs, taste for seasoning and serve with some crusty garlic and cheese toasts.

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