The Ultimate French Onion Soup
ID: 8f18e8a9...
A rich and deeply flavorful French Onion Soup featuring a homemade beef stock brewed from scratch and caramelized onions prepared efficiently in a pressure cooker. It is topped with crispy baguette slices and a generous layer of bubbly, melted Cantal cheese.
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🍳 調理の流れ
Roast beef, bones, and vegetables at 250°C for 1 hour, then pressure cook with water, herbs, and tomato paste for 2 hours to make the beef stock. → Strain the stock through cheesecloth and skim the fat off the surface. → Pressure cook the chopped onions for 30 minutes, then caramelize them uncovered with baking soda and sugar. → Deglaze the onions with wine and brandy, stir in flour, add the stock, and simmer for 30 minutes. → Transfer the soup to an oven-safe dish, cover with toasted bread and cheese, and broil until bubbly and golden brown.
調理手順
簡単な手順
Roast beef, bones, and vegetables at 250°C for 1 hour, then pressure cook with water, herbs, and tomato paste for 2 hours to make the beef stock. → Strain the stock through cheesecloth and skim the fat off the surface. → Pressure cook the chopped onions for 30 minutes, then caramelize them uncovered with baking soda and sugar. → Deglaze the onions with wine and brandy, stir in flour, add the stock, and simmer for 30 minutes. → Transfer the soup to an oven-safe dish, cover with toasted bread and cheese, and broil until bubbly and golden brown.
イントロ
A rich and deeply flavorful French Onion Soup featuring a homemade beef stock brewed from scratch and caramelized onions prepared efficiently in a pressure cooker. It is topped with crispy baguette slices and a generous layer of bubbly, melted Cantal cheese.
ステップ 1
Cut the beef trimmings and cheap cuts into manageable, bite-sized pieces to maximize their surface area for browning.
ステップ 2
Grind a portion of the beef cuts using a meat grinder to create ground beef, which will yield even more flavor and browning.
ステップ 3
Arrange all beef cuts, ground beef, bones, peeled garlic cloves, frozen onions, sliced carrots, and chopped celery in a large baking tray. Season with salt and pepper.
ステップ 4
Roast the tray of ingredients in the oven at 250°C (480°F) on grill/broil mode for about 1 hour until deeply browned.
ステップ 5
Transfer the roasted meats and vegetables into a large pressure cooker.
材料リスト
重要なメモ
Using a pressure cooker speeds up the stock making and onion tenderizing process by more than double, while conserving energy.
Adding a tiny bit of baking soda raises the pH of the onions, which chemically accelerates the Maillard reaction for faster caramelization.
Grinding a portion of the beef increases the surface area, yielding a much richer, deeper flavor during roasting.
You can freeze any leftover stock for future soups or sauces.
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