French Onion Soup + Crumpet Top 🧅
INGREDIENT:
4 Large Spanish Onions, finely sliced
20g Butter
5 Garlic Cloves, finely minced
3 Tbsp Plain Flour
120ml Dry Wine
2 @FrejaFoods Vegan Broth
1 Tsp Worcestershire Sauce
4 Sprigs of Thyme
Salt & Pepper
2 Crumpets
Grated Cheese (Cheddar, Mozzarella & Gruyère)
METHOD:
1. To caramelise the onion, melt the butter adding in the chopping onions. It’s best to cook them on medium-high heat for them to start sweating and sautéing for 25-35 minutes stirring every few minutes making sure they’re not burning. Add in the garlic saucing for 3 minutes. Then stir in the flour and cook that into the onions, this should appear more thicker
2. Deglaze the bottoms of the pan by pouring in wine and scraping the bottoms with a spoon. Add in the @FrejaFood Vegan Broth, Worcestershire sauce, thyme, salt and pepper. Allow this to reduce on low heat until it becomes a thick soupy consistency
3. Slice the crumpet in half length-way and the chop into quarters. OPTIONAL: Drizzle in a little oil and airfry for 5 minutes to crisp up
4. To assemble, I like to do two layers in my French onion soup… French onion soup filled almost halfway, then top with crispy crumpet, grated cheese then another layer of French onion soup, more crumpets and more cheese topped with parsley. Broil until the oven at 200°C on the middle rack until bubbly. Keep an eye on it to make sure it doesn’t burnt
2 Comments
French Onion Soup + Crumpet Top 🧅
INGREDIENT:
4 Large Spanish Onions, finely sliced
20g Butter
5 Garlic Cloves, finely minced
3 Tbsp Plain Flour
120ml Dry Wine
2 @FrejaFoods Vegan Broth
1 Tsp Worcestershire Sauce
4 Sprigs of Thyme
Salt & Pepper
2 Crumpets
Grated Cheese (Cheddar, Mozzarella & Gruyère)
METHOD:
1. To caramelise the onion, melt the butter adding in the chopping onions. It’s best to cook them on medium-high heat for them to start sweating and sautéing for 25-35 minutes stirring every few minutes making sure they’re not burning. Add in the garlic saucing for 3 minutes. Then stir in the flour and cook that into the onions, this should appear more thicker
2. Deglaze the bottoms of the pan by pouring in wine and scraping the bottoms with a spoon. Add in the @FrejaFood Vegan Broth, Worcestershire sauce, thyme, salt and pepper. Allow this to reduce on low heat until it becomes a thick soupy consistency
3. Slice the crumpet in half length-way and the chop into quarters. OPTIONAL: Drizzle in a little oil and airfry for 5 minutes to crisp up
4. To assemble, I like to do two layers in my French onion soup… French onion soup filled almost halfway, then top with crispy crumpet, grated cheese then another layer of French onion soup, more crumpets and more cheese topped with parsley. Broil until the oven at 200°C on the middle rack until bubbly. Keep an eye on it to make sure it doesn’t burnt
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