How to Make a French Onion Soup With a Twist - The Secrets of French Cuisine
Onion soup: 1 ltr
Chicken breasts: 1/2
Onion: 1/2 diced
Fennel: 1/4 diced
Leek: 1/4 diced
Egg whites: 3
Onion: 1/2
Onion: 1/4
Comté cheese: 3 oz
Onion: 1/4
Butter: 1 oz
Thyme: 2 sprigs
Bay leaf: 1
Cream: 1 tbsp
Red pearl onion: 2
Red wine vinegar: 1/4 cup
Caster sugar: 1/4 cup
Filtered water: 1/4 cup
Coriander: 1 tsp
Bay leaf: 1
Black peppercorns: 1tsp
Onion: 2 white pearl
Champagne vinegar: 1/4 cup
Caster sugar: 1/4 cup
Star anise: 1 pc
Bay leaf: 1
Coriander: 1 tsp
Cress: 1 tbsp
Brioche: 2 pcs
Butter: 1 tbsp
Master French onion soup with this next-level recipe from chef Romain Avril.
The French onion consommé is a delicious winter warmer that represents one of the all-time classic French traditions. Akin to kitchen alchemy, this technique will transform the humble onion into a spectacularly delicious dish that, once perfected, will be rolled out in your kitchen again and again. Whether you're getting around the table with family on a week night, or entertaining important guests, French onion consommé will always hit the mark.
Method
In a food processor, mix the chicken breast with the vegetables. Add the eggs and mix another minute. Place the mixture with the onion soup and place it in a pot. Bring it to a simmer while whisking gently. When the raft is starting to form, let the consommé be. It should never boil, cook for 20 minutes.
Pass the consommé through a fine mesh with a paper towel, do not press the raft, only the liquid should go through. When fully passed, reserve. It should be crystal clear. If not repeat the whole process.
Place the onion in its skin and wrap with foil. Bake in a 350F oven for 2 hours or until fully cooked. Cut the onion in ¼ and split each petal on a dehydrator sheet or alternatively on a baking sheet with parchment paper. Let it dehydrate for 2 days at 45C or in your oven on low for 10-12 hours. Take them out of the tray. Set aside and place in a dry environment.
Split the layers and place them on a baking sheet with parchment paper. Place in a 500F oven and bake until the onions are completely charred and black. Cool down, blitz in a food processor and turn into a powder.
Grate the cheese with a microplane and place it on a baking sheet. Bake it until golden and crispy. Set it aside.
Place all the ingredients beside the onions in two saucepans for each pickle.
Cook for 2-3 minutes and let it cool off the heat. Slice the onions in half and split the layers.
Using a 3-inch ring cutter, punch the brioche.
In a frying pan, add the butter and let it foam. Add the brioche and cook it until golden brown. Flip and repeat the process.
Using a small sieve, add a dash of onion ash.
Place the brioche ring in a bowl, top up with the pickled onions, three of each colour.
Fill up the onions with the soubise sauce.
Garnish with some onion chips and onion cress. Add some pieces of comté chips.
Using a smoking gun, place some onion chips and wood chips and smoke the bowl, covering with a cloche.
Place the consommé in a side jar.
Lift the cloche and pour the consommé all the way to the top of the brioche.
