French Onion Soup

Name: French Onion Soup
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 200g onion; 1/2 clove garlic; 10ml olive oil; Some water; 1 tsp salt; 1 tsp Black pepper; 1 set daogrs m6; 1 Carrots (dashi stock); 1/2 Onion (dashi stock); 1 Celery (stock broth); 1/2 root White radish (dashi stock); 1 Baguette slices; 20g Mozzarella cheese

by daogrs chef bee

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Chinese people cannot do without soup tonic throughout the year.
The French cannot do without onion soup,
For them, onion soup is homely and indispensable.

The appearance of onion soup can be traced back to the 18th century.
It is said that at that time, King Louis XV was lost in hunting,
Can not return to the hut in the forest until late at night.
However, only cheese, onions and dry bread are left in the house.
The reality can't help but make the king more critical,
Then put all these leftovers in the pot for cooking.

Maybe it's the emergence of magic or the hunger pangs,
This simple soup successfully conquered the king’s taste buds and appetite.
Returning to the palace, I still want to let the chefs recreate the same taste,
This accidental delicacy has been passed down to this day.

Sometimes the birth of delicious food requires some accidents,
What if magic really exists?

French Onion Soup

1. Stock part: Put all the ingredients of the vegetable stock in the pot, add water to the final ingredient.

2. Fill the steamer water tank with water.

3. Put the pot with vegetable broth on the bottom of the steaming oven, select the steaming function, and set it to steam for 1 hour at 110°C.

4. After the steaming is complete, remove the vegetable broth and filter out the soup (about 700g) for later use.

5. Soup part: Peel the onion and cut into even filaments.

6. Chop 1/2 clove of garlic, heat the pan with cool oil, stir-fry the onion over high heat and add the minced garlic.

7. After the onion starts to color a little, add a small amount of water and stir-fry with a spatula. As the onion darkens, continue to add a small amount of water until the onion becomes a uniform caramel color.

8. Pour the broth into a pot, boil over high heat, skim off the foam, turn to medium heat and cook for 15 minutes, turn off the heat and add salt and black pepper to taste.

9. Coat the surface of the bread with garlic juice and olive oil and cut into pieces, put it in an oven preheated to 180°C with the upper and lower fire function, and bake for 10 minutes. After baking, take out the bread and let the oven continue to heat.

10. Put the onion soup in a heat-resistant container, place the toasted bread slices on top of the soup, and sprinkle with mozzarella cheese.

11. Continue to put it in the steaming oven, use the upper and lower fire function to 200 ℃, bake for 8 minutes.

12. Bake until the cheese turns golden brown, and you can eat it when you smell the onion.
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Tips:
In the preparation of this recipe, the slices of bread are cut into pieces for the convenience of consumption, and the whole slice can be put into the soup according to personal preference.