Text 17924, 98 rader
Skriven 2014-10-10 07:01:34 av Dave Drum (1:261/38)
Ärende: BH+G 1511
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic French Onion Soup
 Categories: Vegetables, Beef, Cheese, Breads, Herbs
      Yield: 7 servings

    1/4 c  Unsalted butter; + more for
           - the baking sheet
      4 lg Yellow onions; thin sliced
           - (8 cups)
           Salt & fresh ground pepper
      1 ts Granulated sugar
      1 sm Baguette; in 1/2" slices
      2 qt Roasted Beef Broth
      1    Bay leaf
      2 c  Grated Gruyere

MMMMM---------------------ROASTED BEEF BROTH--------------------------
      5 lb Meaty beef or veal bones
      2 md Carrots; in big chunks
      2 md Yellow onions; quartered
      1    Bouquet garni (1 sprig fresh
           - thyme, 1 bay leaf, and 4
           - parsley stems, tied with
           - twine)
      1 tb Black peppercorns
      1 tb Tomato paste

  Melt the butter in a 4 quart pot over medium heat. Stir in
  the onions and season with 1 teaspoon salt and a few
  grinds of pepper. Reduce the heat to low. Press a piece of
  foil onto the onions to cover them completely, cover the
  pot with a lid, and cook, stirring occasionally (you will
  have to lift the foil), until the onions are very soft but
  not falling apart, 40 to 50 minutes. Remove the lid and
  foil, raise the heat to medium high, and stir in the
  sugar. Cook, stirring often, until very deeply browned, 10
  to 15 minutes.

  Meanwhile, to make the croutes (baguette toasts), position
  a rack in the center of the oven and heat the oven to
  350øF/175øC. Butter a rimmed baking sheet and arrange the
  baguette slices on the sheet in a single layer. Bake until
  the bread is crisp and lightly browned, turning once, 15
  to 20 minutes. Set aside.

  Add the broth and bay leaf to the caramelized onions and
  bring the soup to a boil over medium-high heat. Reduce the
  heat to medium low and simmer for 10 minutes to blend the
  flavors. Discard the bay leaf and season to taste with
  salt and pepper.

  To serve, position a rack 6 inches from the broiler and
  heat the broiler to high. Put 6 to 8 broilerproof soup
  bowls or crocks on a baking sheet. Put 2 or 3 croutes in
  each bowl and ladle the hot soup on top. Sprinkle with the
  cheese and broil until the top is browned and bubbly, 2 to
  5 minutes.

  Serve immediately.

  Roasted Beef Broth: Position a rack in the center of the
  oven and heat the oven to 450øF/230øC.

  Put the bones on a large rimmed baking sheet and roast
  until beginning to brown, about 20 minutes. Add the
  carrots and onions and continue roasting until the bones
  and vegetables are very brown, 30 to 45 minutes more.

  With a slotted spoon or tongs, transfer the roasted bones
  and vegetables to a stockpot, leaving any rendered fat in
  the pan. Add the bouquet garni, peppercorns, tomato paste,
  and 5 to 7 quarts cold water (enough to cover the bones
  and vegetables by a couple of inches) to the pot. Bring to
  a boil slowly over medium heat, reduce the heat to medium
  low or low, and simmer, uncovered, skimming the surface
  occasionally with a slotted spoon until the broth is
  flavorful and reduced enough to just barely cover the
  bones and vegetables, 4 to 5 hours.

  Strain the broth into a large bowl, cover, and chill. Skim
  off any fat before using.

  Make Ahead: The broth can be refrigerated for up to 3 days
  or frozen for up to 2 months.

  Fine Cooking | January 2013

  MM Format by Dave Drum - 08 January 2013

  Uncle Dirty Dave's Archives

MMMMM

... War is peace. Freedom is slavery. Catsup is a vegetable.

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)