French Onion Soup With Cheese Puff
Offer this pairing to your diners as a starter, or as a light snack between mealtimes. This combination works exceptionally well, as the beautifully caramelised taste of French onion soup complements the light, buttery texture of cheese puffs.
Ingredients
French Onion Soup With Cheese Puff
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$0.0
French Onion Soup
Unsalted Butter, soften
/g
40.0 g
0%
Onion, Sliced
/g
800.0 g
0%
Dried Bay Leaves
/g
0.4 g
0%
Dried Thyme Leaves
/g
0.6 g
0%
Red Wine
/g
100.0 g
0%
Black Pepper
/g
2.0 g
0%
Water
/ml
2000.0 ml
0%
Knorr Beef Stock Base 1.5kg
/g
30.0 g
0%
Points
Cheese Puff
Puff Pastry, cut 5cm by 1cm
/g
10.0 g
0%
Egg, beaten for brushing
/pc
1.0 pc
0%
Parmesan Cheese, grated
/g
30.0 g
0%
Before Serving
Parsley, chopped
/g
5.0 g
0%
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French Onion Soup
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Unsalted Butter, soften 40.0 g
-
Onion, Sliced 800.0 g
-
Dried Bay Leaves 0.4 g
-
Dried Thyme Leaves 0.6 g
-
Red Wine 100.0 g
-
Black Pepper 2.0 g
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Water 2000.0 ml
Cheese Puff
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Puff Pastry, cut 5cm by 1cm 10.0 g
-
Egg, beaten for brushing 1.0 pc
-
Parmesan Cheese, grated 30.0 g
Before Serving
-
Parsley, chopped 5.0 g
Preparation
-
French Onion Soup
- In a pot of water, add in Knorr beef stock base and bring to boil.
- Set aside for later use.
- In a soup pot, melt butter and caramelize onion until sweet and soft.
- Add in wine and reduce it to half.
- Add in beef stock, herbs bring to boil and let it simmer for 20 minutes.
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Cheese Puff
- Preheat oven to 200°C.
- Lay the puff pastry in a baking tray. Bake for 6 minutes.
- Apply egg wash and sprinkle parmesan cheese onto the puff.
- Let it bake for another 2 minutes.
- Set aside.
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Before Serving
- Heat up the soup, transfer to a serving bowl.
- Garnish with chopped parsley and cheese puff.
- Ready to serve it.
