Philippe Etchebest shares with us on his YouTube channel a recipe that is both gourmet and economical: the delicious onion soup. Easy to make, this starter is perfect to start the new year. We invite you to discover the chef’s advice and tips!
Philippe Etchebest shares with us important recipes of his Youtube channel. Cheese soufflé, vegetables, beef bourguignon… he always fills ours taste buds ! In his last videoThe chef honors a classic from our kitchen: the Onion soup. You can taste it Starter or even in flat accompanied by a delicious croque-monsieur. Apart from being easy to make, is this soup cheap. This recipe comforting to wish is ideal to start new Yearso go for it!
We invite you to discover Tips by Philippe Etchebest to please you allwinter with this amazing onion soup!
The recipe for onion soup by Philippe Etchebest
The ingredients in the recipe
For 4 people:
- 2 large onions
- 1 tablespoon sunflower oil
- 40 g of butter
- 10 cl white wine
- 100 g baguette
- 2 tbsp olive oil
- 1 liter beef stock or water
- 170 g grated Gruyere cheese
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Start by peeling your onions and then cut them into fairly thin slices.
Preheat the pan over medium heat, add oil and butter.
Add your sliced onions to the saute pan.
Mix well and season with salt and pepper.
Raise the temperature of the fire crescendo, you must achieve a caramelization.
Deglaze with white wine.
👨🍳 Chef’s advice: remove all the juice to get a beautiful color that gravitates towards dark caramel.
Simmer the onions, covered, for 20 to 30 minutes.
Meanwhile prepare your croutons.
Preheat your oven to 200°C without ventilation.
Cut slices of stale bread.
Brush them with olive oil.
👨🍳 Chef’s tip: You can also rub your croutons with garlic.
Put your croutons in the oven.
Deglaze your onions with vegetable juice.
👨🍳 Chef’s tip: if you don’t have vegetable juice, use water.
Foam from the scum that forms.
Take out your bread.
Season your onions.
Set your oven to the grill position.
Ladle your soup into lion’s head bowls.
👨🍳 Chef’s tip: Onion soup is made in these bowls, but if you don’t have one, you can use regular bowls.
Drop your bread into the soup.
Cover it all with grated Emmentaler and brown.
Melting, crispy, your onion soup is ready! You will enjoy!
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Philippe Etchebest – Cook well accompanied with my Mentor method
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