>>11837689French Anon, is my onion soup okay?
Items;
Bulk yellow onions
Shallots
Garlic cloves
Veal/Beef stock/jus(+bone broth?)
Chicken stock
Bacon fat
Butter
EVOO
Baguette
Comté/Gruyère/Emmentaler
Bouquet garni(thyme, bay leaf, parsley[3/1/1])
Dry White vino
Apple cider
Lemon
Dijon
Fish sauce(3 crab nuoc mam)
Worcestershire
S&P
Method;
70/30 chop(<1/4 moons)(.25"x.325")/very fine chop onions/shallot(to melt & thicken)
Caramelize onions deeply in butter/bacon fat w/bit of EVOO, salt while layering(will take hours to reduce)
Mix often to release H2O
+FINE chopped garlic at 1st sign of Maillard
When reduced ~75%, deglaze with stock
+vino/cider
+lemon juice, fish sauce, Worcestershire, & Dijon(to taste)
+Bouquet
Quick boil then to low simmer for 1hr+
Toast baguette w/butter & pepper, rubbed w/garlic clove after removed
Soup in croc, grate bit of cheese, baguette toasted side down, more cheese, under broiler
Fresh ground pepper & parsley to finish
