Tag: Oil

the original recipe with step by step photos – Gordon Ramsay’s version

onion soup


There Onion soup (Soupe à l'oignon) is a first course hot and winter typical of French kitchen; based on few and simple ingredients! the onions are first sliced ​​first sauté in a pan with oil and butter ; then leave stew in a pot with vegetable broth on very slow fire; where is it they will soften turning into one soft, sweet, savory cream that it literally melts in your mouth! subsequently transferred to the crock enriched by toasted bread croutons with gruyere ! A goodness of poor and peasant origins, from licking your fingers! You want prepare it at home? Here is for you Onion soup recipe with all Advice And Tricks illustrated step by step for a result like in the best French restaurants!

onion soup

Like any traditional recipe, they exist different versions And many variations. What I give you today is there Original recipe from the French onion soup . Taken from my world cookbook.

It's about a very simple preparation, although it will take a while patience to cook the onions! The secrets to a textbook result are: use a excellent broth And waiting for cooking: listen to me do not rush the onions must be very tender and melting! Only then will you have obtained the Perfect onion soup! In this case, I served it with cheese toasted bread; but you can also realize the Gratinated onion soup! or add the cheese on top And let it brown in the oven for 10 minutes!

Just like the pumpkin soup, the mushroom cream or the chickpea soup is perfect for both lunch that for dinner as pamper that warms the heart, believe me even the childrenthey adore!

Onion soup recipe

PREPARATION TIMES

Preparation Cooking Total
10 minutes 2 h 2 h and 10 minutes

Ingrediants

Quantity for 3 people

For the onion soup:

  • 500 gr of white or golden onions
  • 1/2 glass of white wine
  • 600 ml of meat broth
  • 5 – 6 tablespoons of extra virgin olive oil
  • 1 knob of butter
  • 3 – 4 bay leaves
  • salt

For the croutons (2 for each portion)

  • 6 slices of bread
  • 70 gr of Gruyère or Scamorza
  • a few teaspoons of extra virgin olive oil
  • pepper

Method

How to make onion soup

First of all, peel the onions and slice them into slices.

In a large saucepan, add the oil and butter, let it heat then add the onions and let it sauté for 5 minutes over high heat.

Then blend with white wine and let it evaporate completely

Finally, add the vegetable broth to the first 3 – 4 ladles, until all the onions and bay leaves are covered:

how to make onion soup

At this point let it take the stamp and then cover with a lid. Lower the heat and cook for at least 2 hours (the minimum time) Every now and then check and add the broth. The onions must be very soft and creamy. If they are not, continue cooking for another 1 hour!

Finally, towards the end of cooking, prepare the croutons:

First of all, slice the bread, grate the gruyere or the scamorza:

how to make croutons for onion soup

Use a griddle or grill. Toast the slices of bread on both sides and after obtaining crispy surfaces, add 1 teaspoon of extra virgin olive oil to each crostone, let it heat in contact with the plate and sprinkle with grated scamorza cheese or gruyere.

Finally sprinkle with pepper, cover the croutons with a lid and after a few seconds turn off the heat.

The scamorza will melt in a short time.

When the onion soup is ready, add the salt and salt and serve with the toasted croutons.

Yours is ready Onion soup!

onion soup

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Crunchy with onion and zucchini – Gordon Ramsay’s version

Crunchy with onion and zucchini


There crunchy with onion and zucchini is a thin pizza without yeast, made with water and flour that is cooked in the low pizza pan. A kind of squashed very crunchy and really very appetizing, which can be prepared in just 5 minutes.

The recipe became famous on Tik Tok thanks thanks to its creator Diletta Secco, a young blogger who also created a sweet version with Nutella!

But how is the famous crunchy prepared?

It is very simple! Basically you make a batter based on water and flour, to which the zucchini and onions are added. But you can indulge in other versions with any type of vegetable.

The important thing is that the dough must be quite liquid and without lumps, like that of pancakes. Salt, oil and vegetables are added.

Without leavening since there is no yeast, the crunchy is then sprinkled on the surface with corn flour which will make it dry and crunchy.

In fact, the peculiarity of this recipe is precisely corn flour which is also sprinkled on the bottom of the pan so that it forms a sort of dusty and crunchy layer.

It is cooked in the oven like a real pizza, for at least 30 minutes, until it becomes golden and crunchy on the surface.

There crunchy with onion and courgettes, it is ideal as finger food or as an appetizer of cured meats. To be consumed lukewarm!

Let's see this fantastic recipe right away.

Sprinkle the pan with oil and corn flour
The dough is transferred to the pan
It is sprinkled with oil and corn flour
The crunchy after cooking
A slice of crunchy
Slice of crunchy: soft inside and crunchy outside

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Easy recipe in 15 minutes! – Gordon Ramsay’s version

Tiramisu With Pandoro


The Tiramisu With Pandoro it's a spoon dessert delicious and rapid ! Variant of the classic version; in this case made with pandoro slices, used as a base instead of ladyfingers then dip in the coffee, stuffed in layers with mascarpone cream and finally dusted with cocoa! Fresh, creamy, enveloping and ideal for recycle the leftovers of pandoro or panettone, transforming them in minutes a sweet new and choreographic mouth-watering!

Tiramisu With PandoroFor the very easy preparation, you can use both the Pandoro that panettone or a mix of both. You will need them only 15 minutes, to cut, assemble and yours Tiramisu With Pandoro is ready for go to the fridge! In this case I made it in a single pan, but you can also make it happen in small single portions coccotte or shot glasses!

Perfect like Christmas dessert to conclude lunches and dinners together with Struffoli, Pandoro, Panettone and the classic Christmas sweets; but also in the days following the holidays to give new life to Christmas leftovers!

Discover also:

Stuffed Pandoro (the quick and delicious recipe)

PREPARATION TIMES

Preparation Cooking Total
15 minutes 0 minutes 15 minutes

Ingrediants

Quantity for 1 22 cm pan or 4 – 6 single portions

  • About 300 grams of Pandoro (or Panettone)
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 yolks
  • 2 egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu with Pandoro

First of all, prepare the coffee and place it in the fridge to cool.

Then prepare the filling cream following the step by step procedure found in: TIRAMISU

Finally, weigh the pandoro or panettone, cut it into slices or use the leftovers.

Then place 2 – 3 tablespoons of coffee on the base, add the pandoro in the pan or in single portions by cutting the piece to size of the base and sprinkle with the coffee without soaking too much:

how to make Tiramisu with pandoro

Add the first layer of cream, using the sac à poche with a wide nozzle or with a spoon:

stuff the Tiramisu with pandoro

Then add another layer of pandoro, sprinkle with coffee and complete with a layer of cream:

put the Tiramisu with pandoro in the fridge

Place in the fridge to cool for at least 30 minutes.

Sprinkle with unsweetened cocoa before serving yours Tiramisu With Pandoro

Tiramisu With Pandoro

You can keep in the fridge for 2 – 3 days

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