法式洋葱汤French Onion Soup

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

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.

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.

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.

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.

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.

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.

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.

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.