大錘私房菜015丨一個洋蔥就搞定！嚴寒中回到家，來碗香甜的法式洋蔥湯，太舒坦了！French Onion Soup. Soupe à l'oignon

Take this one down I feel warm from top to bottom hello everyone Let's do the last episode I talked about the cooking technique of caramelizing Onions Theory must be put into practice What about this episode We're going to share a classic French onion soup Let's get to work now The preparation materials are very simple The first is Onions Onion soup for one About half an onion is enough Just remember to use white Onions We'll just put the onion Simply cut it into these thin strands Just fine The second ingredient baguette This is the bread I bought for takeout But it feels like this slice This knife work is a little too good Why? This piece is too thick Let's change it Make it a little thinner And then we'll give it an oblique stab It might be better if the girls eat it This baguette It looks like it was modified in China Because of the traditional buns It's a lot harder than that But this is exactly the texture of the baguette More suitable for French onion soup This bread will taste better Put the pot on low heat Butter in About 20 to 30 grams per person is enough Once the butter has melted put the shredded onion in Keep fire low to medium Stir-fry it slowly At this point we add a little salt This will speed up the softening of the onion This French onion soup In fact, the whole process of making it is very simple But it takes time Just keep the Onions warm enough Gradually you get this coking reaction A lot of things are the same as cooking Once you've got all the elements together Time will do the rest But cooking It's really not as easy as streaming short videos Ingredients, heat, taste All kinds of factors are in there So when you get a short video on the Internet When you see a dish in a minute or two It's not the real world All right, now? The Onions are starting to caramelize At this point you can turn up the heat a little bit So now we're going to add a little bit more black pepper A little red titian Pour in the beef stock About 250 to 300 milliliters should be fine Cook it slowly This soup actually only needs salt and black pepper throughout And make a little titian with red wine All the fragrance comes from the onion itself From the stinky smell it had in the first place By stir-frying at high temperatures Let it evaporate that sweet smell And then we fill it with beef stock Let the aroma blend with the stock What if we don't have beef stock Condensed soup cubes can be boiled Or just boiled water and chicken essence Or you don't have to put anything Just boiling water is fine I cook. I will try to show you the whole process The video might take a little longer My completion rate will be lower But what do you need to pay attention to when cooking Are there any traps to avoid stepping on It's all in there Now let's find a bowl that goes in the oven Make a base with some onion and soup Then we put in two or three slices of bread Then pour in the rest of the soup Sprinkle with mozzarella cheese Place in the oven at 200 degrees for 15 minutes French onion soup Have a taste for everyone Very rich flavor The smell of Onions It doesn't have that pungent smell Very sweet You know I didn't put the sugar So it's all the onion itself That sugar smell of it A baguette wrapped in mozzarella A soup soaked in Onions The top half is still scorched Creamy flavor The rest is soft as a sponge Do any of you know what sponges taste like Actually, I think this soup is in the winter It's really healing. Because the whole process is very simple Just three ingredients It can be done in 30 minutes If you are on a cold and windy night You back home Make yourself this French onion soup Take it You will feel warm of your whole body So this skill of onion caramelization You must get it All right, see you next time