[賤哥的灶卡] 法式洋蔥湯 French Onion Soup

這是之前為了教會活動準備的. 法式洋蔥湯很花時間, 就是要一直炒到洋蔥糖化. 成果很不錯.
I made this dish for a church event. It takes time to make the French Onion Soup. Keep cooking the onion to bring out its sugar and caramelized the onions. The end result was great.
材料 Ingredients:
洋蔥2.5磅 Onion 2.5 lbs
橄欖油 Extra Virgin Olive Oil
糖1小匙 Cane Sugar 1 tsp
大蒜4-5片 Garlic 4-5 cloves
香艾酒1/2杯 Dry Vermouth 1/2 cup
牛高湯約80盎司 Beef Stock about 80 ozs
月桂葉2片 Bay Leaves 2 counts
百里香1小匙 Dried Thyme 1 tsp
黑胡椒1/2小匙 Balck Pepper 1/2 tsp
葛拉姆米薩拉粉微量 Masala Powder a pinch
越南法式麵包1份 Vietnamese French Bread 1 count
格呂耶爾起司1份 Gruyere Cheese 1 piece
作法:
1. 洋蔥去外皮, 切去頭尾, 然後切條
Clean up onion and remove head and end. Then slice the onions
2. 大蒜拍過切末
Chop the garlics
3. 鑄鐵鍋大火加熱, 加入4-6大匙油. 轉中火
Heat the cast iron pod on high. Add 4-6 tbsp oil then turn to medium heat
4. 放入洋蔥. 開始翻炒
Add sliced onion and start stiring
5. 約15-20分鐘會開始軟化
Stir about 15-20 minutes to soft the onion
6. 需要可以補油. 大概在炒個30-40分鐘顏色變深. 利用洋蔥本身的糖來焦糖化
Add some more oil if needed, then stir for another 30-40 minutes and brown the onion. Caramelizing the onion by bring out its own sugar
7. 加入白糖加速焦糖化
Add cane sugar to speed up caramelizing
8. 炒到焦化, 約15分鐘
Another 15 minutes, browning the onion well
9. 加入蒜末一起炒香
Add chopped garlic to stir
10. 加入香艾酒. 把鍋底的部分刮一刮
Add vermouth, scratch the bottom to clean up a bit
11. 加入牛高湯. 我混合低鹽跟原味. 再加一些雞高湯提味
Pour in the beef broth. I mixed low sodium and original broth together. Add some chicken broth for the taste
12. 加入月桂葉, 百里香, 黑胡椒跟葛拉姆米薩拉粉
Add bay leaves, dried thyme, black pepper and a bit masala powder
13. 混合, 煮滾湯. 之後加蓋, 改小火, 煮30分鐘
Mix well, bring the soup to boil. Cover and simmer for 30 minutes
14. 越南法式麵包切片
Slice the Vietnamese french bread
15. 排好用烤箱烤酥
Taste a few minutes to crisp the bread
16. 格呂耶爾起司切片
Slice the Gruyere Cheese
17. 法式洋蔥湯裝碗, 放入烤酥麵包. 擺上起司片
Pour the French onion soup into a soup bowl. Put a sliced of bread on top and lay on sliced cheese
18. 最後用噴槍把起司稍微燒過軟化即可
Use Fire Porch to burn and soften the cheese before serving