Time: 1 hour 15 minutes.
There are lots of variation for the onion soup in the market, but today we are going to introduce the restaurant-level, original French onion soup. As Gordon Ramsay once famously mentioned in his show (Kitchen Nightmare), “the onions can only be properly caramelized after four hours of cooking”, we introduce a cheat way to reduce the caramelizing time to only one-tenth of it. French onion soup are light and sweet, losing only its spiciness but retaining much of its flavour. Definitely a great way to have a taste of a French upperclassmen in your own couch!
- 500 g onion (any colour)
- 1 tbs butter
- 1 tsp dried thyme
- 2 laurel
- 2 tsp sugar
- 200 ml red wine
- 300 ml chicken broth
1. Cut the onions into thin slices as shown below. Heat up a pot with some olive oil and butter. Saute for 5 mins over low heat.
2. Add in sugar, laurel and thyme. The sugar is needed to break down the onion easily. Mix well and simmer for 15 minutes with the lid on.
3. Remove the lid. Continue saute over low heat for another 20-30 minutes till they caramelized.
4. Remove the laurel. Pour in the red wine to deglaze the pot. Simmer again for 10-12 minutes.
5. Pour in the chicken broth and continue simmer for another 10 minutes. Season with some salt and pepper.
6. Topped your onion soup with some mozzarella cheese. Flame it. Serve while hot! Bon apetit！
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