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Soup (onion soup) | Easy recipe at home by cooking expert / Yukari's Kitchen's recipe transcription

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

玉ねぎ : 2個
塩 : ふたつまみ
サラダ油 : 大さじ1
水 : 150ml
(A)Chicken consomme : 2粒
(A)Water : 800ml
(A) Bay leaf : 1枚
粉チーズ : 適量
パセリ : 適量

Time required

20minutes

Procedure

1) Preparation 01:54
Cut the onion, put it in a ziplock bag and put it in the freezer overnight.
After taking it out of the freezer, let it sit for 2-3 minutes and loosen it slightly.
2) brown onions 04:52
Pour salad oil into a frying pan and heat over medium heat.
Add 1 while still frozen, cover with a lid, turn up the heat to high, and thaw for 3 minutes.
Turn the onions over and sprinkle with salt to evaporate the moisture.
Spread the onions and fry until browned.
Turn over, add water to the brown part at the bottom of the pan, and repeat the process.
Stop the fire.
3) stew 09:21
Add (A) to 2 and heat over medium heat.
Remove the lye, reduce heat to low and cover.
Simmer for 5 minutes and turn off the heat.
Pour into a bowl and sprinkle with grated cheese and parsley.

Point

・Two onions weigh about 600g. If the onions are small, use 3 onions.
-Peel the onion, cut it in half, and cut into thin slices, cutting through the fibers.
- Freezing onions breaks down the onion cells and allows the water to evaporate more easily, reducing the time it takes to stir-fry.
・Put the onion in a ziplock bag, spread it out, remove the air, and seal it.
・In step 2, sprinkle salt at this time to help the water evaporate more quickly.
・When adding water in step 2, add in 2-3 tablespoons. Use 150ml in total.
・In step 2, stir-fry as you stir as the mixture becomes a light brown color and will burn easily.
・In step 3, turn on the heat and heat, stirring occasionally.