[BMF] Chris
Assistant Cook
- Joined
- Mar 6, 2005
- Messages
- 23
you will need-
about 4 YELLOW onions
A.N Salt and pepper
4oz unsalted Butter
4 1/2 cups beef stock(aprox)
A.N flour
A.N olive oil, EVO perferably
A.N gruyere cheese, or swiss
SACHET-
4 spring FRESH THYME
2 bay leaves
6 peppercorns
1 french baguette
for the soup, cut the onions into a french slice, put in pan with 4 oz of butter, cook on LOW, super low heat for about 5 hours, they may be done at 4:30 depending on your slice, and heat, but be sure to stir them about every 15 min.
for croutons, slice bread 1/2 an inch thick, dab both sides with olive oil,then salt, put in 350 degree over, and they are done when the center of the bread is hard 5-10 min?
once done, drain excess butter (now clarified) into a bowl or something, this can be used as a salad dressing, or used to cook other meats. add a light sprinkle of flour in the pan, cook on meduim heat for 1-2 min, then add stock, and a sachet (the thyme, bay leaves, and peppercorns) and let simmer for 1 hour, season to taste, and put into frig and let sit overnight to marry the flavors.
the next day, heat soup back up, set your oven to as hot as it goes, like broil? taste seasoning again, place in ceramic bowl, place down 2 crutons, top with shredded gruyere or swiss cheese, put bowl on pan, place into oven, until cheese melts and starts to brown, pull out, and eat, caution, bowl will be hot, so place on a plate, i also suggest making as many croutons as possible, they are so yummy to dip in the soup
oh yes, a sachet is when you take cheese cloth, put in your herbs or whatever, bay leaves, peppercorns, then you tie it up, and have a lil bag of seasoning you put in the soup, this makes removing every easier than a hide and seek game.
enjoy people-
Chris
about 4 YELLOW onions
A.N Salt and pepper
4oz unsalted Butter
4 1/2 cups beef stock(aprox)
A.N flour
A.N olive oil, EVO perferably
A.N gruyere cheese, or swiss
SACHET-
4 spring FRESH THYME
2 bay leaves
6 peppercorns
1 french baguette
for the soup, cut the onions into a french slice, put in pan with 4 oz of butter, cook on LOW, super low heat for about 5 hours, they may be done at 4:30 depending on your slice, and heat, but be sure to stir them about every 15 min.
for croutons, slice bread 1/2 an inch thick, dab both sides with olive oil,then salt, put in 350 degree over, and they are done when the center of the bread is hard 5-10 min?
once done, drain excess butter (now clarified) into a bowl or something, this can be used as a salad dressing, or used to cook other meats. add a light sprinkle of flour in the pan, cook on meduim heat for 1-2 min, then add stock, and a sachet (the thyme, bay leaves, and peppercorns) and let simmer for 1 hour, season to taste, and put into frig and let sit overnight to marry the flavors.
the next day, heat soup back up, set your oven to as hot as it goes, like broil? taste seasoning again, place in ceramic bowl, place down 2 crutons, top with shredded gruyere or swiss cheese, put bowl on pan, place into oven, until cheese melts and starts to brown, pull out, and eat, caution, bowl will be hot, so place on a plate, i also suggest making as many croutons as possible, they are so yummy to dip in the soup
oh yes, a sachet is when you take cheese cloth, put in your herbs or whatever, bay leaves, peppercorns, then you tie it up, and have a lil bag of seasoning you put in the soup, this makes removing every easier than a hide and seek game.
enjoy people-
Chris
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