French onion soup
By VicentaLakin
The presence of onion soup dates back to the eighteenth century, when King Louis XV reportedly hunted in a lost direction until late at night to return to his cabin in the forest. However, there is nothing left in the house, such as cheese, onions and dry bread, and the reality is that the king is not more critical, so that the leftovers are cooked in a pot. The simple soup of magic or hunger has succeeded in conquering the king's taste buds and appetites, and the thought of returning to the palace has left the chefs with the same taste, which has happened to the present day。
Recipe Recommendations
- carrot 1 piece
- onion half a
- celery 1 piece
- white radish half a
- garlic 1/2 flap
- olive oil 10ml
- water appropriate amount
- broth 250ml
- salt 1 teaspoon
- black pepper a small spoonful
- French stick slicing 1 tablet
- mozzarella cheese 20 grams
- salty and sweet
- roast
- three-quarters of an hour
- ordinary
Steps for French onion soup
1
High soup component: Put all vegetable soup materials in the pot and add water to the end。
2
The steamer tank is filled with water。
3
Put the boiler with vegetable soup on the lower floor of the steam oven, select the evaporation function and set it at 110°C for one hour。
4
when the steam is completed, the vegetable soup is removed and the soup juice (about 700g) is filtered out。
5
The soup part: the onions go to the skins and cut into even silk。
6
A half of the garlic is shredded, the hot pot is cool, and the onion is burned and put into the garlic paste。
7
The onions begin to colour slightly, add a small amount of water, and they are made of pot shovels, which continue to be filled with a small amount of water as the onion becomes darker, until the onions become evenly caramel。
8
The soup is poured into the pot, the fire is boiled and the foam is thrown away, the fire is boiled for 15 minutes, the fire is shut down and salt and black peppers are served。
9
The bread surface is cut with garlic juice and olive oil, placed in a oven with a preheating function up and down to 180°C, baked for 10 minutes, baked and taken out of the bread, so that the oven continues to heat。
10
The onion soup is in the heat-resistant container, and the baked bread is placed on the soup and the masulilla cheese is spilled。
11
Continue to be placed in the steam oven, using the upper and lower fire function of 200°C and baked for eight minutes。
12
The cheese is turned to gold and the onion is clearly smelled so that it can be eaten。French onion soup Make Tips
This recipe is designed to treat bread slices for easy consumption, and it can follow the tradition as a matter of personal preference。