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Classic French Onion Soup | French Guy Cooking

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[youtube https://www.youtube.com/watch?v=-DLDMQucqDI&w=560&h=315]

Hi Food Tuber's I'm Alexis, French Guy Cooking and today we're making the most famous and delicious French soup ever

The onion soup gratin Or in French, "la soupe à l'oignon gratinée" It really is a simple and humble soup, but with so much flavour in it Sweet and caramelized onions, sweet onion and hearty stock, and topped with crispy and garlicy bread and melted cheese of course It's supposed to be saved for broken hearts and bad hangovers So in my opinion it's very useful

Lets do it! Start with one kilo of onions, which in my case is about 5 big ones Yellow or white ones, it doesn't matter Grab a sharp knife and start mincing those onions To do so, cut the onion in half, place the cut side down and start slicing at the opposite end of the root Oh by the way keep the root! Because it's holding everything in place

Every time I'm chopping onion, I cry Well I'm not even sad This is such a waste! I hate waste So maybe I could season the soup with my tears Place a heavy bottom pan, like this Dutch one for example, on medium heat

Two tablespoon butter go in, and a drizzle of natural oil to prevent it from burning Drop all the onions in If it looks too much, that's perfect Cause during cooking it will reduce a lot Season well with salt

It will pull the moisture out, and help the caramelisation going on Stir it from time to time It takes at least 30 minutes to reach a beautiful brown colour Which is the secret of a proper onion soup When it looks good pour in a glass of white wine

Do not use a sweet wine, because we are looking to balance the flavour and the onions are already sweet Instead use a dry wine, or in a more appetizing word, fresh wine This section is called the glazing, but really it's simple scraping and dissolving the brown and calamelised bits from the bottom And using those to pump up the flavour of the sauce If you want to, you can replace the alcohol with one tablespoon of apple cider vinegar

Afterwards add one tablespoon of flour, mix well and cook for about a minute Add one litre of organic beef stock Of course if you want to keep it vegetarian just use vegetable stock Add a bunch of dried herbs, like thyme, rosemary or bay leaves Let the soup simmer for about twenty minutes, Don't season the soup too early, because when simmering that's evaporating, it will get stronger and more salty

Taste it at the end and adjust Adding a dash of cognac or brandy will make it man Well I'm basically planning on revealing every secret of the french cuisine, so stay tuned! To build a crust Grill up some bread rub it with garlic, and make slices float on top of the soup Of course using stale bread for that job would be just as good

Sprinkle that with a guilty amount of melted cheese Swiss Green cheese is fine, but for a truly French touch use Comté cheese And please don't go light It's supposed to be decadent Pop this bowl in a pre-heated oven set to boiling mode and full whack

The soups are ready when the crust is crispy and golden That's why gratinée They look beautiful, right? Trust me, they taste amazing! To eat it you're supposed to get a bit of everything Cheese, bread, and of course that silky and flavourful bowl I told you this is about comfort food

It's a perfect on a -CENSORED- and wet Mondays If you want to brighten your day It looks quite magical Like, comment, share and subscribe to Food Tube, and to my own channel as well for many more delicious recipes Bye-bye! Salut!

Source: Youtube

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