Hi everyone! Welcome back to Le Gourmet TV.
Today we’re going to do a creamy caramelized onion soup and the key to this soup is a long, slow caramelization process for these onions. You don’t want to cook them too fast you want to take your time and make sure that you develop that flavor. So we’ll get started and turn our pot on to medium heat and to the pot we’re going to add a quarter cup of butter and we’ll just let that melt.
Okay so the butter is pretty much melted now and to the pot we’re going to add four chopped up onions and these aren’t chopped up particularly fine you want some heft to the onion and the quarter teaspoon of sugar, you put that in the pot and you just stir a little bit to get the onions coated with the butter and then turn your heat down to low. Now this next fit takes a lot of patience. It could take 20- 25- 30 minutes to get this onions caramelized the point that you want them.
I’m going to put a cover on, keep the heat on low and keep a really good eye on them, come back every couple of minutes, give mister make sure that they are not burning and adjust the heat accordingly. So you’ve got a beautiful brown caramelization on these onions now and you can really smell how sweet they are, it took a lot longer than the 25 minutes but the flavor we’ve built here, you just can’t rush it. So now we take one minced clove of garlic and we mix that in and you just want to cook that for 35, 40 seconds or so just to get it hot. You don’t want to brown the garlic, you don’t want to burn the garlic. And then I’ve got a couple of tablespoons of just white flour and you want to mix this in and at this point you want to stir constantly and again 35, 40 seconds because you don’t want the flour to burn. So now I’ve got two cups of milk and two cups of heavy cream.
Now you just want to stir these together, mix it up and bring it up just to a low simmer. So the soups just about up to temperature and it has become noticeably thicker which is one of the indications that it’s almost at the right temperature. So as that comes up just a little bit more, we’ll get our eggs ready but I have here three egg yolks and you just want to whip those together and you want to denature them because you don’t want them to cook and curdle when you put them in the soup. So you get just a little bit of the soup and slowly add it into your eggs to bring them up to temperature, stirring constantly. And then you pour the egg yolks into the soup and thoroughly whisk them in.
We just cooked this on low heat just a little bit longer and it’s ready to serve. So we just serve this up, hope you enjoy it thanks for stopping by and I’ll see you again soon on Le Gourmet TV.
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