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
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Unsalted Butter, soften 40.0 g
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Onion, Sliced 800.0 g
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Dried Bay Leaves 0.4 g
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Dried Thyme Leaves 0.6 g
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Red Wine 100.0 g
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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
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Egg, beaten for brushing 1.0 pc
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Parmesan Cheese, grated 30.0 g
Before Serving
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Parsley, chopped 5.0 g
Preparation
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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.
