Recipe detail

Vegetables French onion soup

19. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: French

Program steps

  • Preheating:
  • 95 °C

To view the entire table, move the table to the right.

1
Combination
50 %
time icon Termination by time
time icon 00:45 hh:mm
probe icon 80 °C
ventilator icon 100 %
ventilator icon 

Remove the soup out, and place the bread in

2
Golden touch
probe icon 230 °C
ventilator icon 100 %

Ingredients - number of portions - 8

Name Value Unit
onion 8 pcs
butter 60 g
plain wheat flour 20 g
veal stock 1.5 l
toast 16 pcs
gruyére 300 g

Nutrition and allergens

Allergens: 1, 7
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 213.9 kJ
Carbohydrate 1.9 g
Fat 18.3 g
Protein 10.5 g
Water 0 g

Directions

1. In a pot, sauté the mandolin sliced large onions over medium heat.
Keep stirring for a good 30 minutes
2. Add the flour and stir for another couple of minutes
3. Deglaze with the broth and crank up the heat, remove
just before the pot starts showing signs of boiling
4. Set the oven on combi at 80°C
5. Place in the oven and cook for 45 minutes
6. Correct the seasoning
7. Transfer the soup into eight heated ovenproof bowls
and place two slices of toasted bread in each portion
8. Set the oven on dry heat at 180°C using
the Golden Touch function
9. Sprinkle the cheese over the toasted bread and bake
until the cheese is melted and golden

Recommended accessories

Vision Bake

Vision Bake

GN container Stainless steel full

GN container Stainless steel full