第一次喝法式洋蔥湯應該就是在位於中環雪廠街1號的西洋會所 Club Lusitano, 所以小時候的我總會以為洋蔥湯便是葡萄牙菜, 葡萄牙菜便是洋蔥湯。哈哈!! 以下是收錄了我於2016年剛䦕始在wordpress寫blog時寫下的食𧬆 ( 有中文食譜):
How to prepare: ( serve 4 )
Heat up a frying pan with olive oil, then add sliced onions and cook for 3 minutes, add 50g unsalted butter to onion, and continue to fry onions until caramelised.
Onions should be really golden, full of flavour and soft, but should not be too burnt.
Add stock, garlic and dry bay leave. Simmer for 20 mins.
Turn on grill, and toast the bread.
Ladle the soup into heatproof bowls, put a slice of toast on top of bowl of soup. Pile cheese on top.
Grill until melted. Ready to serve.
Tips:
I didn’t add wine in this recipe. So it’s definitely good for family with kids. If you like to use wine to keep it’s authenticity, you may consider dry white wine or sherry.
You can add sugar to enhance caramelisation when you frying the onions. I do that all the time and it’s already a habit for me.
I used Japanese white onions this time and I love it. The onions are very favourable.
Recommend Gouda or Gruyere cheese. In this recipe, I used cheddar and parmesan cheese powder instead. Bon appetite !!
洋蔥 4個
牛肉上湯 2.5杯
雞上湯 1杯
蒜頭 1粒
月桂葉 1片
把油獲燒紅, 加橄欖油, 放入洋蔥爆香三分鐘, 然後加50g無鹽牛油, 再繼續爆香, 直至洋蔥呈現焦糖的狀態
加入上湯, 蒜頭和月桂葉, 烹調大約20分鐘
啟動焗爐, 准備芝士多士
把湯放進一個可放入焗爐的湯碗, 把多士放在湯上面, 直至芝士溶化后便完成. 沒有焗爐的可以用叮叮爐
