Virtually the very first thing I used to be taught to make after I began my chef’s coaching was French Onion Soup. Nonetheless a favorite on a winter’s night time, paired with parmesan croutons and optionally available cubed potatoes.
Recipe (for 2 individuals!)
Peel and dice one giant potato: boil till ‘al dente’: pressure & reserve
Peel and slice 4 medium onions
Peel and chop two garlic cloves (Extra in case you favor!)
Saute onions and garlic in olive oil till smooth / clear
Add tablespoon darkish brown sugar (might be omitted!)
Add 1L veggie / beef inventory
Add 300ml crimson wine, 50ml port
Add potatoes
Salt & pepper to style
Cowl & simmer for 20 minutes
Reduce two thick slices of excellent wholemeal . sourdough bread: toast on one facet
Reverse: sprinkle liberally with grated parmesan (or sturdy cheddar): toast
Reduce bread into 2cm cubes
Serve soup in large bowls: sprinkle on croutons
Take pleasure in!
Peel and dice one giant potato: boil till ‘al dente’: pressure & reserve
Peel and slice 4 medium onions
Peel and chop two garlic cloves (Extra in case you favor!)
Saute onions and garlic in olive oil till smooth / clear
Add tablespoon darkish brown sugar (might be omitted!)
Add 1L veggie / beef inventory
Add 300ml crimson wine, 50ml port
Add potatoes
Salt & pepper to style
Cowl & simmer for 20 minutes
Reduce two thick slices of excellent wholemeal . sourdough bread: toast on one facet
Reverse: sprinkle liberally with grated parmesan (or sturdy cheddar): toast
Reduce bread into 2cm cubes
Serve soup in large bowls: sprinkle on croutons
Take pleasure in!
