Philippe Etchebest's onion soup
Philippe Etchebest's onion soup
Ingredients (serves 4) :
2 large onions
1 tbsp. sunflower oil
40 g butter
10 cl white wine
100 g baguette
2 tbsp. olive oil
1 l stew stock or water
Salt
Pepper
170 g grated Gruyère cheese
Peel the onions and slice thinly.
Preheat the frying pan over a medium heat. Add the oil and butter.
Add the onions. Season with salt and pepper.
Gradually turn up the heat. Caramelise the onions, stirring regularly. Make sure the onions are caramelised but not burnt.
Deglaze with the white wine. Keep stirring. Cover and simmer gently for 20 to 30 minutes. Remember to stir regularly.
Preheat the oven to 200°C without ventilation.
Cut the stale bread into slices. Brush with olive oil. Brown the bread in the oven. The bread should be dry and crisp.
Deglaze the onions with stew stock or, failing that, water.
Skim off the foam. Season the onions again.
Turn the oven to broil.
Pour the soup into bowls. Place three slices of bread on each soup. Sprinkle with Emmental cheese.
Brown the soup under the broiler.
Restaurant de Philippe Etchebest
philippe-etchebest.com
https://philippe-etchebest.com › restaurant
Découvrez le restaurant Le Quatrième Mur, situé Place de la Comédie à Bordeaux et dirigé par le Chef étoilé Philippe Etchebest.
Comments (0)
Philippe Etchebest's onion soup
Ingredients (serves 4) :
2 large onions
1 tbsp. sunflower oil
40 g butter
10 cl white wine
100 g baguette
2 tbsp. olive oil
1 l stew stock or water
Salt
Pepper
170 g grated Gruyère cheese
Peel the onions and slice thinly.
Preheat the frying pan over a medium heat. Add the oil and butter.
Add the onions. Season with salt and pepper.
Gradually turn up the heat. Caramelise the onions, stirring regularly. Make sure the onions are caramelised but not burnt.
Deglaze with the white wine. Keep stirring. Cover and simmer gently for 20 to 30 minutes. Remember to stir regularly.
Preheat the oven to 200°C without ventilation.
Cut the stale bread into slices. Brush with olive oil. Brown the bread in the oven. The bread should be dry and crisp.
Deglaze the onions with stew stock or, failing that, water.
Skim off the foam. Season the onions again.
Turn the oven to broil.
Pour the soup into bowls. Place three slices of bread on each soup. Sprinkle with Emmental cheese.
Brown the soup under the broiler.