Soupe à l’oignon
Posted April 1, 2012on:
A while back I got to try out some French onion soup that my friend cooked for a group of us so much later on when I had some spare time, I decided to give the dish a go as well. The recipe I that decided to use was adapted from Thomas Keller’s Bouchon.
Obviously the main ingredient was going to be onions so I started with a bunch of them.
Peeling lots of them
Slicing one up
Slicing a lot of them up
Melting some butter to prepare for the caramelisation
The next series of photos charts the condition of the sliced onions over the course of many many hours.
Ending in a small dark brown mass of richly caramelised onion!
Add a couple of litres of beef stock.
Fresh thyme, bay leaves and black peppercorns round up the herbs and spices to go into the stock.
Simmer away, until the soup is much reduced.
Cheese to be used, I used Emmentaler in this case but I think I would still prefer to use Gruyere in future.
Grated the cheese but also had slices of it.
Toasted the slices of baguette to be used.
Float 2 pieces of baguette in each bowl of soup, the layer with slices of cheese and finally top with the grated cheese. I was supposed to cover everything so that the bread can’t really be seen but I ran out of cheese.
Using a blowtorch is the best way to brown the cheese but the alternative method is to just put them into the oven like what I did.
And that was my French onion soup!