French Onion Soup

In Indonesian & English (the English version is below the recipe written in Indonesian)

Bahan

• 500 gr Bawang bombay-iris, 1 Bawang putih-cincang

• 8 ptg Roti Baguette (setebal 2½ cm), 2 Daun salam

• 1 st Gula, 1 sm Terigu, 2 sm Olive oil, ½ st Lada

• 12 butir Lada hitam, ½ st Garam, 50 gr Mentega

• 15 gr Mentega+½ st Bawang putih cincang-campur

• 60 ml Sherry/Red wine, 1 sm daun Thyme kering

• 500 ml konsentrat Kaldu sapi

• Keju Gruyer/Keju Swiss-iris tipis

Cara membuat

• Panaskan 50 gr mentega & olive oil dengan suhu medium sampai leleh. Sebelum jadi cokelat turunkan suhu ke api kecil. Beri gula & bawang bombay, aduk. Masak sampai bawang bombay kecokelatan (menjadi caramel). Aduk setiap 5 menit.

• Masukkan bawang putih cincang, salam & thyme ke bawang bombay, aduk rata. Larutkan terigu dng 1 cup kaldu, sisihkan. Tuangi wine & kaldu, bumbui dengan garam & lada. Tuang larutan terigu ke dalamnya. Didihkan, aduk sekali2, masak ± 20 menit. Angkat dari api, buang daun salamnya.

• Panaskan oven 165°C. Semir permukaan baguette pada kedua sisi dng mentega bawang, taburi garam & lada. Letakkan baguette di loyang, panggang sampai kekuningan. Balik & panggang lagi. Naikkan suhu oven ke 220° C.

• Tuang soup di mangkuk2 saji tahan panas. Letakkan baguette di atas soup, beri irisan keju di atasnya lalu panggang sampai keju leleh. Taburi dengan daun thyme. Untuk membuat roti Baguette sendiri, silakan klik di link ini: Roti Baguette Tanpa Diuleni

Ingredients

• 500 gr Onions-sliced, 1 clove Garlic-minced, ½ tsp Salt

• 8 sliced French baguette (each 2½cm thick), 1 tsp Sugar

• 12 Black Peppercorns, 1 tbsp Flour, 50 gr Butter

• 1 tbsp dried Thyme, ½ tsp Pepper, 2 tbsp Olive oil

• 15 gr Butter+½ tsp minced Garlic-mixed, 2 Bay leaves

• 60 ml Sherry/Red wine, 500 ml condensed Beef broth

• Gruyer/Swiss cheese-thinly sliced

Directions

• Heat 50 gr of butter & olive oil over medium heat until it melted. Just before it starts to brown, reduce the heat to low. Add in sugar & onions; stir slightly to let them settle. Cook until the onions browned & well-caramelized; stir every 5 minutes.

• Add in minced garlic, bay leaves & thyme into the onion; stir well. Dissolve flour in 1 cup of broth; set aside. Pour the wine & broth into onions; season with salt & black pepper. Pour in the flour mixture. Bring the soup to a simmer; stir once in a while & let it cook for ~ 20 min. Remove soup from the heat. Discard bay leaves.

• Preheat oven to 165° C. On both sides of each sliced baguette: smear the surface with garlic butter & then season slightly with salt & pepper. Place baguette slices on a baking sheet & grill until golden brown. Flip it over & grill again. Turn the oven temperature to 220° C.

• Spoon the soup into heat-resistant bowls. Place baguettes on top. Cover it with sliced cheese. Put the bowls in the oven, bake just until the cheese melted. Sprinkle with thyme. To make a homemade Baguette, please click on the link: No-Knead Baguette Bread

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