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Onion soup like the French's, step by step - voila! food

2023-12-06T04:28:17.271Z

Highlights: Onion soup is ideal for winter because of its thickness, and because of the onion sweetness and the delicate spiciness of the Parmesan and Emmental cheeses creamed on top. Chef Shai Dovalero reveals all the tricks in a detailed recipe, with photos. "It has few components, so anything you add to or subtract from it has an important meaning," Duvalero meticulously explains. "The investment was opened to Israelis": luxury apartments for investment in Bucharest.


Ostensibly it is a French country soup and simple, in fact, there are quite a few secrets that will turn your onion soup into a winter shoos. Chef Shai Dovalero reveals all the tricks in a detailed recipe, with photos


It's winter time. Onion soup/Afik Gabbay

Onion soup is indeed a French classic, so it was important for us to get its recipe from chef Shai Doblero, who acquired his culinary education at the Paul Bocuse School in France.

He called it "a simple soup, but not a three-minute soup." It requires few basic ingredients, and its quality is measured by the strict adherence to those ingredients; If so, any change in one of the components has a price. "It has few components, so anything you add to or subtract from it has an important meaning," Duvalero meticulously.

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Onion soup is ideal for winter because of its thickness, and because of the onion sweetness and the delicate spiciness of the Parmesan and Emmental cheeses creamed on top. As you can see in the recipe, a glass of white wine is also used. Dovalero adds that red wine can also be used, and it is important to make sure (whether it is white wine or red wine) that the wine is dry. A semi-dry wine will add unnecessary sweetness to a soup that is already characterized by sweet flavors thanks to the caramelized onion. Another option, if you really want to invest and impress, is to replace the dry white wine with vermouth, a spiced white wine, extra dry (especially dry). In Dovalero's taste, vermouth produces a tastier result, adding another layer of flavor to the soup.

Caramelize the onion with butter / Afik Gabbay

Ingredients (4-6 servings):

  • 50 g butter (can be converted into 2.5 tablespoons vegetable oil, preferably canola oil)
  • 6-7 white onions peeled and sliced into rings.The white onion makes the caramelized-brown color of the soup, and leeks can also be added.
  • 1 glass of dry white wine. Can be exchanged for dry red wine or extra dry vermouth
  • 2-3 tablespoons flour (preferably white, but will also work with other flour)
  • 1.5 liters of beef, chicken or vegetable broth. Use 1.5 liters of water instead (simple recipe for vegetable broth: cook onions, celery and carrots in a saucepan for about an hour and a quarter, strain the vegetables, and use liquids)
  • Bundle of thyme
  • A pinch of nutmeg
  • salt
  • White pepper
  • 1 sliced baguette 1 cm thick (each baguette will do the job, it is not necessary to use a fresh baguette)
  • 50 g Parmesan cheese
  • 50 grams of Emmental cheese. Can be replaced with other spicy yellow cheese

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Preparing the Baguettes / Afik Gabbay

Method of preparation

1. Melt the butter in a large saucepan (preferably using a wide saucepan since it is more ideal for caramelizing the onions), add the sliced onion and thyme, and fry until golden brown. This is actually the caramelization process. The process takes about half an hour, depending on the type of pot used, until the onion takes on a light brown hue and softens completely. Use low heat, and let the onion cook in its own sugars. Of course, it's important to keep an eye out, stirring occasionally so that the onion doesn't burn at the bottom.

2. Add the flour, stirring for about a minute or two. Care must be taken to mix well so that the flour does not stick to the bottom.

3. Add the wine, and cook until the liquid is reduced (at least until half the amount of liquid evaporates). In this process, a kind of reproduction is actually created. Cooking at this stage is relatively short (since the flour absorbs some of the liquid), but it is important for the wine's alcohol to evaporate.

4. Add the broth and season with salt, white pepper and nutmeg. Cook for about 45 minutes. When adding the broth, scrape the bottom well (gives flavor to the soup), cover and let the broth cook.

5. To prepare the baguette: Preheat the oven to maximum heat (preferably in grill mode).

6. Place the baguette slices on the oven tray, sprinkle half the amount of cheese and put in the oven. Remove when the cheeses melt and the baguette browns slightly.

7. How to serve: Divide the soup into individual bowls, place over 2-3 slices of toasted and creamed baguette.

8. Sprinkle the remaining cheese, and put the bowl in the oven (again, maximum heat and in "grill" mode) for a few minutes until the cheese melts.

  • More on the subject:
  • Onion soup

Source: walla

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