焼き浸し（ナスの焼き浸し）｜ばくばクックさんのレシピ書き起こし
Bakuba Cook Time required : 45minutes
Whole onion potage soup | Grandma's cooking class [Seasonal cooking for beginners] Transcription of Mr. Koraido's recipe
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Ingredients
- onion : 2 pieces
- bacon : 35g
- water : 2 cups
- Solid consomme : 1 piece
- milk : 150㏄
- Fresh cream : 100㏄
- Shiokosho : a little
- parsley : a little
- baguette : Amount of your choice
Time required
40minutes
Procedure
-
1)
Make a container of onions
00:14
First, stab the tip of the knife diagonally into the center of the bottom of the onion. After turning the onion and making a hole in the core, cut the top 1/3 to 1/4 of the onion. Push with your finger through the hole in the bottom to remove the inside. Use a small skin and lay it so that the holes in the onion container are hidden.
-
2)
Cut and heat onions and bacon
01:02
Slice the onion. Put the onion in a heat-resistant bowl and heat it in a 500W microwave oven for 5 minutes without wrapping. Cut the bacon into 1 cm squares and fry in a frying pan.
-
3)
Fry the ingredients in a pan
01:28
Heat the butter in a pan. Add heated onions and fry until clear.
-
4)
Add water and consomme and simmer
01:55
Add water and consomme and boil, then reduce the heat to low. Cover and simmer for 10 minutes.
-
5)
Mix
02:18
Turn off the heat, let it cool, and blend it to make it smooth.
-
6)
Put it back in the pot and adjust the taste
02:42
Return to the pan and add milk and fresh cream to warm. Add stir-fried bacon and season with salt and pepper.
-
7)
Finish
03:28
Place the baguette in a bowl, place the onion container, and put the potage. Complete by shaking colored parsley from above.
Point
-In the process for removing moisture, heating in a microwave oven without wrapping will save time.
・ Be careful when handling kitchen knives in the process of hollowing out the roots. The trick is to insert the knife diagonally into the bottom of the onion and cut it out, but you can also make a cut with the knife and then cut it out little by little with a spoon.
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