French onion soup
A comforting classic of caramelised onions simmered in a beef bone broth, topped with a crusty baguette and melted Gruyère cheese.
Caramelised onions (feeds 6):
1.5kg onion (sliced)
5g garlic
75g butter
5g thyme
2 bay leaves
Melt the butter and cook the sliced onions for 10 minutes on a low heat (covered)
After 10 minutes add a pinch of salt, garlic and bay leaves. Remove the cover and cook until the onions are caramelised and brown.
Pick the thyme leaves and add to the caramelised onions.
Beef tea (feeds 6):
3L Water
1.1 kg Beef shin
1/2 Pigs trotter
1.1kg Chicken wings
1 Shallot
1/2 Garlic bulb
4g Thyme
5g Tarragon
185ml Soy sauce
200ml White wine
Add all of the ingredients to the pan, slowly simmer until the stock has reduced by half. Strain over the caramelised onions.
To finish:
Baguette
160g grated Gruyère
Top with baguette slices and grated gruyere and gratinate in the oven.
LEAVE TO COOL FOR A SEC
