BISTRO STYLEONION SOUP
10 portions (Env. 66 g par portion) / Allergènes : Lait, Sulfites
Temps de préparation : 10 minutes / Temps de cuisson : 45 minutes
Temps total : 55 minutes
French onion soup is a classic bistro dish built around deeply caramelized onions, bread, and melted cheese. In this recipe, SHO – Concentrated Dark Stock is used first to season the onions and later, diluted, to deglaze the caramelized sugars from the pan. This technique captures the browned fond while reinforcing the soup’s savory depth. SHO provides concentrated, long-cooked stock character that complements the sweetness of the onions and helps create a rich bistro-style result with a streamlined stock base.
| Ingredients | Quantity |
|---|---|
| SHO - Concentrated Dark Stock | 150 g |
| Onion, thin julienne | 3000 g |
| Olive Oil | 240 gr |
| Water | 1500 gr |
| Day-Old Baguette | 1 unit |
| Comté Cheese, grated | 300 gr |
Instructions
- Cut the onions into a thin, even julienne.
- Combine the onion julienne with SHO - Concentrated Dark Stock and mix thoroughly to distribute the seasoning.
- Heat the olive oil in a wide, heavy-based pan over medium heat. Add the seasoned onions and begin caramelizing, stirring regularly to prevent scorching.
- Continue cooking until the onions are deep brown and reduced to approximately one-third of their initial volume.
- Toward the end of caramelization, use a small amount of the measured water to dilute the caramelized SHO-rich residue and deglaze the pan, scraping the browned sugars and fond from the base back into the onions.
- Portion 100 g of caramelized onions into each of 10 ovenproof serving bowls and add 150 g water to each bowl. Mix to combine.
- Slice the day-old baguette thinly and arrange enough slices over each bowl to cover the surface.
- Top each portion evenly with 30 g grated Comté cheese.
- Bake at 225°C until the cheese is fully melted and the baguette is well toasted. Serve immediately.
Notes
Use a wide pan to encourage even evaporation and caramelization rather than steaming the onions.
Keep the heat controlled as the onions darken; frequent stirring helps develop a deep brown color without burning the sugars.
Day-old baguette is preferred because its drier crumb holds its structure better beneath the melted cheese.
For service, use ovenproof bowls that can safely withstand the 225°C finishing temperature.
