Recipe detail

Name: French onion soup
Yield: 8
Cuisine: French
Ingredients: 8.0000 tPcs large onion, mandolin sliced; 60.0000 g butter; 20.0000 g flour; 1.5000 l veal stock; 16.0000 tPcs slices of French bread, toasted; 300.0000 g Gruyere, shredded

Vegetables French onion soup

19. 7. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Vegetables

Cuisine: French

Download PDF Download BR2

Program steps

Preheating:
95 °C

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Combination

50 %

Termination by time

00:45 hh:mm

80 °C

100 %

Remove the soup out, and place the bread in

Golden touch

230 °C

100 %

Ingredients - number of portions - 8

Name	Value	Unit
onion	8	pcs
butter soft	60	g
plain wheat flour	20	g
veal stock	1.5	l
Sliced bread	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

GN container Stainless steel full