法式洋葱汤French Onion Soup

  • Prep Time
    30 Mins
  • Cook Time
    2 Hours
  • Type
  • View
    130

法式洋葱汤可谓是一大经典,充分焦化后的洋葱香甜,而且这里使用的是甜味与辛辣味较为平衡的黄洋葱,最适合做洋葱汤。

食谱制作:KC Choong
摄影:Edmund@M8 Studio

Ingredients

材料

Ingredients

    Directions

    Step 1

    以面粉、盐和胡椒粉腌制鸡骨。Marinate the chicken carcass with flour, salt and pepper.

    Step 2

    放入气炸锅烤箱,以200℃烘烤25分钟。Baked in box oven type airfryer at 200 degree Celsius for 25 minutes.

    Step 3

    锅中热油,爆香蒜蓉后加入牛至拌炒均匀,加水。In a pot, heat up oil, and garlic, sauteed till fragrant, add oregano, to mix well then immediately add water.

    Step 4

    等待汤汁煮滚时,把鸡骨从气炸锅烤箱取出加入汤汁中。While waiting for stock to boil, remove the chicken carcass from airfryer and add into the boiling stock.

    Step 5

    将切好的黄洋葱放入烤篮,以200℃烤10分钟。In the baking basket, add in the sliced yellow onion to let the onion browned in the airfryer at 200 degree Celsius for 10minutes.

    Step 6

    把鸡骨取出,加入烤好的洋葱。Once onion is done, strained off the chicken bone, and add in all the onion.

    Step 7

    加盐调味,中小火焖煮30-45分钟。Season the soup with salt and let it simmer over medium low heat for 30-45 minutes.

    Step 8

    煮好后将汤舀入碗中7分满,面上放一块法式长棍面包和一片瑞士芝士。Once done, scoop the soup into a bowl filling up to 70%, top up with a piece of baguette, and a slice of swiss cheese.

    Step 9

    放入空气炸锅/烤箱中烘烤 6-7分钟,趁热享用。Baked in an airfryer/oven for 6-7 minutes and serve piping hot.

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