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
-
Unsalted Butter, soften 40 g
-
Onion, Sliced 800 g
-
Dried Bay Leaves 0.4 g
-
Dried Thyme Leaves 0.6 g
-
Red Wine 100 g
-
Black Pepper 2 g
-
Water 2000 ml
Cheese Puff
-
Puff Pastry, cut 5cm by 1cm 10 g
-
Egg, beaten for brushing 1 pc
-
Parmesan Cheese, grated 30 g
Before Serving
-
Parsley, chopped 5 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.
-
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.
-
Before Serving
- Heat up the soup, transfer to a serving bowl.
- Garnish with chopped parsley and cheese puff.
- Ready to serve it.
