我們兩人都很喜歡法式洋蔥湯, 出外用餐時, 只要看到菜單上有這道, 十之八九都會點來嚐嚐看, 不過也常踩到地雷, 因為雖然這是一道很常見的湯, 但有很多餐館裡的味道是鹹到不行, 讓你懷疑是現在鹽不用錢, 還是廚師在加鹽時, 不小心手抖, 整包鹽都下去了. 而我們上次在舊金山的飯店裡, 還喝過甜的洋蔥湯, 害我在只要看到菜單上寫”Five onions French onion soup”, 就一定不敢點, 就怕又喝到甜的. 到目前, 覺得最對味口的是我們小鎮裡一家愛爾蘭bar的, 不會太鹹, 剛剛好.
有在想是否要來試做看看, 但每次看食譜都覺得好像很麻煩, 所以一直都很猶豫, 不過前陣子找到一個簡單的食譜, 再加上眾多的reviews都說好, 所以今天就來試試看囉!
忘記開閃光燈, 所以出現了這張有陰影的照片.
Rich and Simple French Onion Soup
http://allrecipes.com/Recipe/Rich-and-Simple-French-Onion-Soup/Detail.aspx
Original Recipe Yield 4 servings
Ingredients:
- 1/4 cup unsalted butter
- 1 tablespoons olive oil
- 6 cups sliced onions (1 large white onion and 1 or 2 medium yellow onions)
- 1 clove garlic, minced
- 1/2 cup dry sherry
- 1 tablespoon flour
- 4 (10.5 ounce) cans beef broth
- 1 teaspoon dried thyme
- salt and pepper to taste
- 4 slices toasted French bread
- 4 slices provolone cheese
- 4 slices Swiss cheese, diced
- 1/4 cup grated Parmesan cheese
Directions:
- Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender, translucent and brown (not burnt). Around 70 minutes.
- Add minced garlic then cook one minute. Add sherry to cook until almost dry then sprinkle onion with flour and cook for about 3 minutes. Add beef broth, and thyme. Season with salt and pepper, and then cover it to simmer for 40 ~ 50 minutes.
- Heat the oven broiler.
- Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with a slice of provolone, a slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
這算是一個入門基礎版的French Onion Soup, 我們還挺喜歡的.