Soup, French Onion

Składniki

• 2500g onions (7 med), sliced

• 115g butter

• 60g (1/4c) water

• salt

• ~1000g (4c) water for deglazing

• 2g thyme

• 5g black pepper

• 10g flour

• 150g dry sherry

• 25g Worcestershire

• 2500g beef stock

• 0.5g MSG opt

Quick stock

• 2700g beef stock

• 30g (2T) BTB beef

• 3 packets gelatin

Cheesy toast

• 8 slices sourdough

• 30g oil/butter

• 150g Gruyère

• 8 slices provolone

Wskazówki

1. Whisk quick stock).

2. Slice onions into 1.5" strips

3. Pot on med-high add butter, onions, water, big pinch salt; cover 5 min

4. Stir, uncover, cook 5 more min until soft and lightly colored

5. Lower to med, cook 30 min stirring and scraping often

6. As fond builds, lower heat slightly and deglaze repeatedly with water until onions are deep brown and jammy

7. Add thyme, pepper, flour; stir 30 sec

8. Add sherry, reduce 3–5 min until nearly dry

9. Add Wuster, stock, msg; simmer 15 min

10. Season aggressively with salt

11. Fry bread, top with cheeses, broil until bubbly

12. Serve soup with 1–2 cheesy toasts and black pepper