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Friday, April 6, 2012

French Onion Soup




In Indonesian & English

Bahan
8 ptg Roti Baguette (tbl 2½ cm)         -  500 gr Baw.bombay-iris, 1 Baw.putih-cincang
1 st Gula, 1 sm Terigu, 2 D.salam    -  60 ml Sherry/Red wine, 2 sm Olive oil
12 Lada hitam butir, ½ st Garam       -  500 ml konsentrat Kaldu sapi, 50 gr Mentega
1 sm daun Thyme kering, ½ st Lada  -  Keju Gruyer/Keju Swiss-iris tipis
15 gr Mentega+½ st Baw pth cincangcampur

Cara membuat
-   Panaskan 50 gr mentega & olive oil dng suhu medium sampai leleh. Seblm jadi coklat turunkan suhu ke api kecil. Mskkan gula & bawang bombay, aduk. Masak sampai baw. bombay kecoklatan (menjadi caramel). Aduk setiap 5 menit.
-   Mskkan bawang putih cincang, salam & thyme ke bawang bombay, aduk rata. Larutkan terigu dng 1 cup kaldu, sisihkan. Tuang wine, kaldu, bumbui dng garam & lada. Mskkan larutan terigu kedalamnya. Didihkan, aduk sekali2, masak ± 20 mnt. Angkat dari api, buang daun salamnya.
-   Panaskan oven 165°C. Semir permukaan baguette pada kedua sisi dng mentega bawang, taburi garam & lada. Ltkkan baguette di loyang, panggang sampai kekuningan. Balik & panggang lagi.
-   Panaskan oven 220° C. Tuang soup di mangkuk2 saji tahan panas. Letakkan baguette di atas soup, beri irisan keju lalu panggang sampai keju leleh. Taburi dengan daun thyme.

Ingredients
8 sliced French baguette-2½cm thick   -  500 gr Onions-sliced, 1 clove Garlic-minced
1 tsp Sugar, 1 tbsp Flour, ½ tsp Salt60 ml Sherry/Red wine, 2 tbsp Olive oil
12 Black Peppercorns, 2 Bay leaves      -  500 ml condensed Beef broth, 50 gr Butter
1 tbsp dried Thyme, ½ tsp Pepper        -  Gruyer/Swiss cheese-thinly sliced
15 gr Butter+½ tsp minced Garlicmixed

Directions
-   Heat 50 gr of butter & olive oil over medium heat until it melted. Just before it starts to brown, reduce the heat to low. Add in the sugar & onions; stir slightly to let them settle. Cook until the onions are brown & well-caramelized; stir every 5 min.
-   Add in minced garlic, bay leaves & thyme into the onion; stir well. Dissolve flour in 1 cup of broth; set aside. Pour the wine & broth into onions; season with salt & black pepper. Pour in the flour mixture. Bring the soup to a simmer; stir once in a while & let it cook for ± 20 min. Remove soup from the heat. Discard bay leaves.
-   Preheat oven to 165° C. On both sides of each sliced baguette: smear the surface with garlic butter & then season slightly with salt & pepper. Place the baguette on a baking sheet & grill until golden browned, turn them over & grill again.
-   Preheat the oven to 220° C. Spoon the soup into oven-resistant bowls. Place few baguettes on top. Cover them with sliced cheese. Put the bowls in the oven & bake until the cheese melted. Sprinkle with thyme leaves.

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