French Onion Soup With Cheese Puff
METHOD
French Onion Soup:
- In a pot of water, add in Knorr beef stock base and bring to boil.
- Set aside for later use.
- In a soup pot, melt butter and caramelize onion until sweet and soft.
- Add in wine and reduce it to half.
- Add in beef stock, herbs bring to boil and let it simmer for 20 minutes.
Cheese Puff:
- Preheat oven to 200°C.
- Lay the puff pastry in a baking tray. Bake for 6 minutes.
- Apply egg wash and sprinkle parmesan cheese onto the puff.
- Let it bake for another 2 minutes.
- Set aside.
Before Serving:
- Heat up the soup, transfer to a serving bowl.
- Garnish with chopped parsley and cheese puff.
- Ready to serve it.
Ingredients - Serves 10
French Onion Soup:
40 g Unsalted Butter, softened
800 g Onion, Sliced
0.4 g Dried Bay Leaves
0.6 g Dried Thyme Leaves
100 g Red Wine
2 g Black Pepper
2 l Water
30 g Knorr Beef Stock Base
Cheese Puff:
10 g Puff Pastry, cut 5cm by 1cm
1 pc Egg, beaten for brushing
30 g Parmesan Cheese, grated
Before Serving:
5 g Parsley, chopped
