Is there anything more comforting on a chilly day than a hot bowl of French onion soup?..with some toasted bread rubbed with garlic and loaded with melty Gruyere cheese…
Bruno Albouze – Executive Producer of THE REAL DEAL Cooking Channel on Youtube: A generous approach of making things simple, sometimes more complex but always delicious. «The impact goes beyond my expectations; I think people seek out real food and techniques from real pros now. Millions of viewers are enjoying it – What’s fantastic about cooking and baking is that there is not limit!»
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
John Boos cutting board
Pro Portable Electronic Balance
Pastry bowls
Vollrath whisk
Mandoline Slicer
Le Creuset cast iron Dutch oven
Global Knife 18 inch (30cm)
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French Onion Soup Recipe.
Yields: 8 Servings.
4.5 lb. (2kg) red onions or yellow onions, peeled, germ removed and thinly sliced
6.5 Tbsp (100g) unsalted butter
1 bay leaf & 3 sprigs fresh thyme
1.2 cups (300ml) ruby port
1.2 cups (300ml) red wine such as pinot noir
Celtic sea salt or fleur de sel or kosher salt, ground black pepper to taste.
Stock Option 1
4 cups (1L) demi glace (watch video: Veal Stock & Demi Glace)
4 cups (1L) water.
Stock Option 2
2 qt (2L) veal stock (watch video: Veal Stock & Demi Glace).
Stock Option 3
2 qt (2L) remouillage / remy.
Stock Option 4
6 qt (6L) store-bought low sodium veal – beef stock / broth; reduced to 2 qt (2L).