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French Onion Soup | Babish Culinary Universe's Recipe Transcription

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Babish Culinary Universe

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Ingredients

onion : About 1350g
Beef broth : 2 pack
(A) Celery : 1 bundle
(A) Carrot : Appropriate amount
(A) Time : Appropriate amount
(A) Garlic : 3 times
(A) Bay leaf : 2 sheets
(A) Pepper fruit : Appropriate amount
(A) Cloves : Appropriate amount
Palmesan skin : 1 piece
Olive oil (for stir fry) : 2-4 tbsp
flour : 2 tablespoons
Sherry : 1 cup
salt : Appropriate amount
Pepper : Appropriate amount
Bread : Appropriate amount
Olive oil (for bread) : Appropriate amount
Garlic (for bread) : Appropriate amount
Shredded cheese : Appropriate amount
Chives : Appropriate amount

Time required

110minutes

Procedure

1) Cut the onions 00:46
Peel the onions, remove the core and slice thinly.
2) Make soup stock 01:18
Put beef broth and (A) in a pan and simmer for about 1 hour. Add palmezan skin on the way.
3) Fry the onions to make a soup 01:49
Fry the onions in a pan with olive oil until they turn amber, sprinkle with flour and cook for 1-2 minutes.
Add sherry and 2 strained soup stocks in order and simmer for 5-10 minutes.
4) Prepare bread 03:04
Arrange the sliced bread on the top plate, sprinkle with olive oil, sprinkle with salt and pepper, bake in an oven at about 200 ° C for 15 minutes, and rub the cut garlic on the surface of the bread.
5) Finish 03:39
If the taste is not enough, sprinkle salt and pepper on the soup, serve it in a bowl, put cheese and bread on it, and boil it in the oven until the cheese is colored.
Decorate the chives.

Point

Converted at 1 pound = 450g.
Converted at 400 ° F = 200 ° C.
Broth is the soup stock used when making soups and stews, and is commercially available.
The carrots and garlic in the soup stock are sliced and added.
Add sherry to the stir-fried onions and mix to scrape off the charcoal on the bottom of the pot for a tastier taste.
You may add soy sauce or fish sauce to the finish of the soup if you like.
Bread that is old and hard is suitable.