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Caramelized onions, hearty lentils accompanied by a complimentary tomato addition.
French Onion soup is the inspiration that created this very comforting soup gratin.
For a dedicated post...refer to:
http://www.foodessa.com/2012/03/onion-based-french-style-soup-gratin-4.html
Ingredientes
- . > (American / Metric measures) <
- . 1/4 cup-1/2 stick (60ml) unsalted butter
- . 1/4 cup (60ml) grape seed oil
- . 6 cups (1.5L) 4 large, sweet onions, thinly sliced
- . 1/2 cup (100g) green lentils
- . 1/2 cup (50g) red lentils
- . 1/2 cup (125ml) dry Sherry wine
- . 1 can [13oz. / (398ml)] San Marzano tomato, diced
- . 1 Tbsp. (15ml) concentrate tomato paste
- . 1 bottle (340ml) Beer, honey-brown
- . 4 cups (~1 Litre) Beef stock
- . 1 tsp. (5ml) sea salt (or more to taste)
- . 6 thick slices of crust bread, cubed and lightly toasted for croutons
- . 12oz. (350g) from Cheese selections: Emmental, Comté, Gruyère, Monterey Jack
Direcciones
- . Refrigerate onions before thinly slicing them.
- . In a small bowl, soak the lentils ahead of time and rinse. Set aside until needed.
- . In a large saucepan, melt together the butter and oil on MEDIUM-HIGH heat. Add the sliced onions to the pot. Sauté, while stirring them for no more than 10 minutes. Lower the heat to MEDIUM and continue stirring them once and a while for another 15 minutes. Add the rinsed and strained lentils.
- . Pour in the Sherry wine and stir to deglaze the bottom browning bits. Again, lower the heat to MEDIUM-LOW so that the onions can cook down to a deep caramelized stage.
- . Place a cover over the saucepan with it slightly ajar to have moisture escape slowly. This will take another 20 minutes or until the onions have reduced into a deeply rich jam-like consistency.
- . Towards the end, increase the heat back to MEDIUM-HIGH heat. Add the diced tomato and the tomato paste. Wait a few minutes and then add and stir in the beer. Once, the alcohol has evaporated, add the beef stock and salt. Once it has reached a boiling point, reduce the heat back again to MEDIUM-LOW and simmer for the final cooking of about 20 minutes or so. Taste to see if more (optional) salt is needed.
- . > ASSEMBLY: Meanwhile, if the bread croutons were not made ahead of time, the bread can now be cubed and lightly toasted. Set aside. Same goes for preparing the slices of selected cheese.
- . Prepare a baking sheet to soon place the oven-proof bowls. Pre-heat oven to 350F/180C/Gas4 and position oven rack in the center. Once the onion soup is ready, ladle it into the bowls, 3/4 of the way. Add a bit of cheese, followed by a few toasted croutons and finally topped with more cheese.
- . Bake for about 15 minutes or until the cheese is melted with its anticipated golden edges. They are ready to serve.
- . Enjoy Claudia's flavourful wishes at FOODESSA.com
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Comentarios
18 de Marzo de 2012I cant wait to try this. I can eat this during Lent or as a sided dish with dinner. You can never have enough meatless recipes. Thanks for sharing with us.
