ONION SOUP OUT OF THE BAG
75 mins
4 people
Relatively Simple
A new take on a time-honoured classic, producing a soup with a warmth and depth like no other.
Ingredients
- 400g of onions
- 500ml of veal stock
- 1 tbsp of gourmet paprika
- 15 green peppercorns
- 1 bay leaf
- 5 saffron threads
- 1 tsp of salt
- 1 pinch of ground nutmeg
- 1 sprig of thyme
Procedure
- Peel the onions, halve and cut into 2mm thick slices. Mix all ingredients together and vacuum seal in a SousVide bag.
- Place the bag on shelf level 3 on the 'SousVide' program and cook at 95°C for 75 minutes.
TO SERVE
Serve in hot cups and float a slice of toasted baguette on top with a little grated cheese. French Comté would be perfect.
Chef's Secret
For those who don’t eat meat, simply substitute the stock with a vegetarian broth. To make it vegan, try lightly crushed tofu with a few yeast flakes instead of the cheese.
COMPLETE YOUR MENU WITH
CRISPY PUMPKIN, WHITE CHOCOLATE AND YOGHURT MOUSSE WITH PASSIONFRUIT
60 mins
4 people
For the keen cook
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