French Onion Soup

Name: French Onion Soup
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 carrot; 1/2 onion; 1 celery; 1/2 root White radish; 1/2 clove garlic; 10ml olive oil; Some water; 250ml Broth; 1 tsp salt; A teaspoon Black pepper; 1 Baguette slices; 20g Mozzarella cheese

by Daogrs

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

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 and could not return to the hut in the forest until late at night. However, only cheese, onions and dry bread were left in the house. The reality could not help but make the king more picky, so he put these leftovers in a pot for cooking.
Perhaps it was the emergence of magic or hunger. This simple soup successfully conquered the king's taste buds and appetite. When he returned to the palace, he still wanted to make the chefs recreate the same taste. This accidental delicacy has been passed down to this day. "

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.

Tips:
In the preparation of this recipe, the slices of bread are cut into pieces for the convenience of consumption.
You can follow the tradition and put the whole piece into the soup according to your personal preference.