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Beefy French Onion Soup
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Beefy French Onion Soup

2 godz. 30 minPorcje: 4Nutri-Score C€€
od @alya.cookss37 importówugotowano 0 razy
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Składniki

4 osoby
  • beef chunks (cut into chunks)Mięso600 g
  • onions (large, thinly sliced)Warzywa i owoce4 kawałki
  • vegetable oilSpiżarnia30 ml
  • butterNabiał30 g
  • sugarSpiżarnia4 g
  • saltPrzyprawy5 g
  • black pepper (ground)Przyprawy2 g
  • vinegarSpiżarnia15 ml
  • flourSpiżarnia15 g
  • red wineNapoje150 ml
  • beef stockSpiżarnia800 ml
  • garlic (cloves, finely chopped)Warzywa i owoce3 kawałki
  • bay leaf (or rosemary)Przyprawy1 kawałek
  • baguette (sliced)Piekarnia1 kawałek
  • olive oilSpiżarnia30 ml
  • oregano (dried)Przyprawy3 g
  • Gruyère cheese (grated)Nabiał200 g

na porcję

Wartości odżywcze

588kcal

Węglowodany
33 g
Białko
41 g
Tłuszcz
33 g
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Przybory

  • Garnek żeliwny
  • Piekarnik
  • Blacha do pieczenia
  • Pędzelek kuchenny
  • Chochla
  • Oven-safe bowls ×4

krok po kroku

Przygotowanie

  1. Sear the beef

    • Season the beef with salt and black pepper.
    • Heat the vegetable oil in a heavy pot and sear the beef on both sides until nicely browned.
    • Remove the beef and set aside.
    Krok 1

  2. Caramelize the onions

    • In the same pot, add the butter and the sliced onions.
    • Cook over very low heat until the onions become deeply caramelized.
    Krok 2

  3. Season the onions

    • Add the sugar, salt, black pepper and vinegar.
    • Continue cooking slowly until the onions are rich, soft and caramelized.
    Krok 3

  4. Add the flour

    • Stir in the flour and cook, stirring, for about 1 minute.
    Krok 4

  5. Build the soup

    • Return the beef to the pot.
    • Pour in the red wine and beef stock.
    • Add the chopped garlic and the bay leaf.
    Krok 5

  6. Simmer until tender

    • Cover and simmer gently until the beef is extremely tender and practically falls apart.
    Krok 6

  7. Toast the baguette

    • Slice the baguette.
    • Mix the olive oil with salt, black pepper and oregano, then brush the baguette slices with it.
    • Toast in the oven until golden and crispy.
    Krok 7

  8. Shred the beef and fill the bowls

    • When the beef is falling apart, shred it slightly.
    • Ladle the soup into oven-safe bowls.
    Krok 8

  9. Top and bake

    • Top each bowl with the toasted baguette and plenty of grated cheese.
    • Bake until the cheese is melted, bubbling and golden brown.
    Krok 9

  10. Serve

    • Serve hot and enjoy.
    Krok 10
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