- 250g FLOUR
- 240g PLAIN FLOUR - COOK BUTTER AND FLOUR TO A BLOND ROUX
- 250g BUTTER - MELT IN LARGE SAUCEPAN
- 5.6kg SLICED ONION - PEELED, CORE REMOVED, QUARTERED SLICED THIN
- 1.5 Litres CIDER
- 11 Litres WHITE CHICKEN STOCK OR VEAL - HOT
- 1 large BOUQUET GARNI
- 200ml ( 1 cup) CALVADOS
- 400ml DOUBLE CREAM
- 80g PASTEURISED EGG YOLK - WHISK WELL TOGETHER WITH CREAM
- 200ml 1 cup
- TO FINISH FRESH THYME LEAVES
- PARMESAN CROUTONS
White onion Soup
Ricardo Soares
28th January 2011
White onion Soup
HEAT 250G OF ONION BUTTER ADD THE FINELY SLICED ONIONS, COVER WITH A LID AND COOK TO A LIGHT CARAMEL
Ingredients
Method
HEAT 250G OF ONION BUTTER ADD THE FINELY SLICED ONIONS, COVER WITH A LID AND COOK TO A LIGHT CARAMEL COLOUR, STIRRING FROM TIME TO TIME, APPROX 45 MINUTES - DO NOT RUSH THIS PROCESS OR THE ACIDS WILL NOT CONVERT TO SUGARS AND CHANGE THE TASTE OF THE ONIONS.WHEN ONIONS ARE COOKED, ADD CIDER AND REDUCE BY 1/3.
WHILST ONIONS ARE COOKING START THE VELOUTE MELT FLOUR ADD FLOUR AND STIR WELL TOGETHER UNTIL SMOOTH, COOK FOR SEVERAL MINUTES STIRRING FROM TIME TO TIME OVER A MODERATE HEAT - TO A BLOND ROUX. REMOVE FROM STOVE AND ALLOW TO COOL, WHEN COOL STIR IN THE HOT STOCK IN SEVERAL BATCHES, TAKING CARE TO STIR UNTIL SMOOTH EACH ADDITION, ADD BOUQUET GARNI AND COOK AT A VERY GENTLE SIMMER FOR 30 MINUTES TO COOK OUT THE FLOUR. PASS THROUGH A FINE SIEVE INTO A CLEAN SAUCEPAN. ADD THE ONION AND CIDER MIX, COOK FOR 15 MINUTES, ADD THE CALVADOS THEN SEASON TO TASTE, POUR INTO CLEAN CONTAINERS, BLAST CHILL, COVER AND DATE/LABEL. REFRIGERATE FOR UP TO 5 DAYS.WHEN READY TO SERVE REHEAT AS MICH SOUP AS IS REQUIRED, ADD THYME LEAVES THEN JUST BEFORE SERVING ADD 1-2 tablespoons OF LIASON CREAM MIX GARNISH WITH STILTON BEIGNETS 100 ML OF WATER BRING TO THE BOIL 150G OF BUTTER ADD TO THE WATER AND MELT 100G STILTON CHEESE CRUMBLED AND ADD TO THE WATER AND MELT 240G FLOUR ADD TO THE WATER AND MOVE TO THE SIDE OF THE STOVE AND CONTINUE TO COOK OUT 3-4 EGGS (EA) ADD THE EGGS ONE BY ONE COMBINE, WHEN COMBINED TAKE TO SIDE AND PUT IN A BOX AND CHILL.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
