Onion Soup .... Tonic For The Next Lap

I might be off my 'sabbatical' sooner than I thought. And the ideal tonic for the next lap ... Onion Soup!

This is my work in progress on my onion soup. I freeze it after it has cooled. According to a bro, freezing it help to pulverize the onions when ice crystal formed thus making it softer when it's thaw and boiled; for me it just tastes better.

The recipe is actually quite simple but it's the time and 'devotion' that makes the difference.

I divide the preparation into 3 main steps, 1. Stock, 2. Caramelize, 3. Onion Soup. The recipe is for a party of 4.

Step 1:- Stock

Ingredients

• 1 finely diced carrot
• 2 finely diced onions
• 3 stalk of celery finely diced
• 1 bay leaf
• 1 bouquet garni consisting of 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1 small bunch of parsley or 1 teaspoon dried parsley, and 1 clove of crushed garlic
• Roasted chicken bones or wing tips, about 500 grams more or less
  
• 3 litres of water

Directions

1. Using a stock pot, sweat or stir fry the carrot, onions and celery in oil until soft
2. Add the bones
3. Add the bay leaf and bouquet garni
4. Pour in the water, boil and simmer for 2 hours or more
5. Sieve and measure about 1 litre for onion soup, and reserve excess stock for other usage

Step 2:- Caramelize

Ingredients

• 4 large onions (about 1 onion per pax) and slice thinly along the grain
• 1 tablespoon butter
• 1 tablespoon place flour

Directions

1. Saute the onions in the butter over slow flame in a saucepan until fully caramelized. It will look brownish and is very very soft. About 30-45 minutes, with constant stirring.
2. Stir in the flour until combined

Step 3:- Onion Soup

Ingredients

• 1 litre of stock
• Caramelized onions
• 1 bay leaf
• Liqueur (either white wine or brandy) to taste
• Salt to taste
  

Directions

1. Combine the stock and onion
2. Add bay leaf
3. Simmer and reduce to about 80% of the liquid or to taste
4. Add liqueur to taste
5. Season to taste

Serve and Present

1. Pour soup into oven-proof bowl
2. Float a piece of toasted bread in the bowl
3. Lay a slice of cheese (preferably gruyere or swiss cheese)
4. Put the whole bowl in pre-heated oven (230 celsius) until cheese melted and slightly brown
5. Present and serve! Voila!

I served Onion Soup for lunch today. You can see the final picture in this link.