出汁漬け（夏野菜の出汁漬け）｜ クキパパ料理教室さんのレシピ書き起こし
Kukipapa cooking class Time required : 10minutes
新玉ねぎのスープ｜Aosトラットリアさんのレシピ書き起こし
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Ingredients
- 新玉ねぎ : 3個
- ベーコン : 100g
- にんにく : 1片
- 白ワイン : 50CC
- 水 : 1000CC
- 固形ブイヨン : 1個
- ローリエ : 1枚
- オリーブオイル : 適量
- 塩 : 適量
- 胡椒 : 適量
- イタリアンパセリ : 適量
Time required
90minutes
Procedure
-
1)
Make a cut in the onion
01:06
Cut off the head and roots of the onion and peel it. Make a cross cut in the root of the onion.
-
2)
Cut the material
02:22
Cut the bacon into strips. Crush the garlic. Cut the Italian parsley into small pieces.
-
3)
Fry the garlic
03:02
Put olive oil in a pan, add garlic and fry.
-
4)
煮込む
03:57
Add bacon and fry, then add white wine to remove alcohol. Add water to high heat and put the onion with the cut side down. Add bay leaf and bouillon, cover with otoshi buta, and simmer for 50 minutes to 1 hour.
-
5)
仕上げる
05:56
塩を加えて味を整えて、お皿に盛り付ける。
Point
・ If there is a core, remove the garlic.
・ Italian parsley is not required.
・ Prepare a pot that can hold onions.
・ Add bacon to the garlic when it starts to smell.
・ After completion, leave it for half a day to a day to make it even more delicious.
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