French onion soup
Ingredients
- 250 g onion （about 3, peeled and slices)
- 400 ml beef broth (or replace it by chicken broth)
- 200 ml chicken broth
- ½ tsp sea salt
- 100 ml red wine （or replace by water)
- 2 tbsp butter
- 3 pcs bay leaves
- ½ tsp thymes
- ¼ tsp baking soda
- 1 cup shredded cheese (originally, it should use Gruyere cheese)
- 8 pcs French baguette slices
Instructions
- Heat the pan with medium high heat. Add in 1 tsp of oil. Add in the onion, button and 1 tsp of salt. Sautee until the onion is soft (about 3 mins)
- Add in baking soda. Turn the heat to medium low. Continue sautee the onion until it is caramelized (about 15-20 mins)
- Add in red wine, turn the heat to high. Reduce the wine to half.
- Add in the bay leaves, thymes, beef broth, chicken broth. Bring it to boil. Turn to low heat. Simmer for 15 mins. Preheat the oven with 220°C／425°F
- Add salt to taste. Put the soup into 4 oven safe containers evenly about 80% full. Top with 1-2 baguette slices. Top it with cheese
- Put into the oven. Grill until the cheese is melted and golden (about 2-4 mins)
Notes
1- Baking soda will increase the pH of the onions, accelerate the "Maillard" reaction, and make the onions caramelize faster.
2- Use spatula to scrape up any browned bits on bottom of pot after adding red wine