serves
4
prep
20 minutes
cook
55 minutes
difficulty
Mid
serves
4
people
preparation
20
minutes
cooking
55
minutes
difficulty
Mid
level
Stream free On Demand
Ep 5
episode • Guillaume's Paris • cooking • 25m
PG
episode • Guillaume's Paris • cooking • 25m
PG
Ingredients
- 60 ml (¼ cup) oil
- 1.6 kg onions, sliced
- 2 small garlic cloves, lightly crushed
- 4 thyme sprigs
- 2 large bay leaves
- 80 ml (⅓ cup) port
- 1 litre veal stock
- salt and black pepper
- 4 tbsp chives, finely chopped
- 2 egg yolks
- 75 ml crème fraîche
- ½ baguette, sliced
- 80 g comté cheese, grated
Instructions
- Place a large saucepan over medium heat with the oil. Add the onion, garlic, thyme and bay leaf. Cook, stirring occasionally, for about 1 hour, or until the onions are caramel in colour. Discard the herbs.
- Meanwhile, make the liaison by combining the egg yolks and crème fraîche in a medium bowl. Whisk until well combined and place in the fridge until ready to serve.
- Preheat the grill to medium-high. Deglaze the pan with the port and cook, stirring, for 2 minutes, or until slightly reduced. Stir in the veal stock, bring to the boil and cook for 15 minutes or until reduced. Season with salt and pepper to taste, then remove from the heat.
- Divide the liaison mixture between four bowls. Ladle over the French onion soup. Place one baguette slice over each bowl and sprinkle with the comté cheese.
- Place the French onion soup bowls under the grill and gratinate for about 2-3 minutes, or until the cheese is melted and golden brown. Serve.
Sample the delicacies of Paris' arrondissements through the eyes of chef Guillaume Brahimi in .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 5
