這個食譜, 是在我試作洋蔥湯連續失敗兩次之後
一個住在遙遠童話王國的morris給我的
他說this will never fail ^_^
那我們就來試試吧!
Ingredients
- 5 sweet onions (like Vidalias) or
a combination of sweet & red onions
- 3 tablespoons butter
- 1 teaspoon salt
- 2 cups white wine
- 10 ounces canned beef consume
- 10 ounces chicken broth
- 10 ounces apple cider (unfiltered is best)
- Bouquet garni; thyme sprigs, bay leaf and parsley
tied together with kitchen string
- 1 loaf country style bread
- Kosher salt
- Ground black pepper
- Splash of Cognac (optional)
- 1 cup Fontina or Gruyere cheese, grated
Step-by-Step
1.Trim the ends off each onion then halve lengthwise.
2.Remove peel and finely slice into half moon shapes.
3.Set electric skillet to 300 degrees and add butter.
Once butter has melted add a layer of onions and sprinkle
with a little salt.
4.Repeat layering onions and salt until all onions are in the skillet.
Do not try stirring until onions have sweated down
for 15 to 20 minutes.
5.After that, stir occasionally until onions are dark mahogany
and reduced to approximately 2 cups. This should take
45 minutes to 1 hour. Do not worry about burning.
6.Add enough wine to cover the onions and turn heat to high,
reducing the wine to a syrup consistency.
7.Add consume, chicken broth, apple cider and bouquet garni.
Reduce heat and simmer 15 to 20 minutes.
8.Place oven rack in top 1/3 of oven and heat broiler.
9.Cut country bread in rounds large enough to fit mouth of oven
safe soup crocks. Place the slices on a baking sheet and place
under broiler for 1 minute.
10.Season soup mixture with salt, pepper and cognac.
11.Remove bouquet garni and ladle soup into crocks leaving
one inch to the lip. Place bread round, toasted side down,
on top of soup and top with grated cheese.
12.Broil until cheese is bubbly and golden, 1 to 2 minutes.
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