AuthorAilNoir-GarlicNoirCategoryMain Course, SoupDifficultyIntermediate
1 kg (2 lbs) Spanish onions cut in half and thinly sliced
3 cans 852ml (30oz) beef consommé (the equivalent with vegetable broth)
568ml (20oz) water
45ml (3 tbsps) canola oil
15 ml (1 tbsp) maple syrup
1 garlic clove, crushed
15 ml (1tbsp) Black Garlic Purée
A few drops of Tabasco or to taste
6 slices of toasted French bread
750 ml (3 cups) Gruyère cheese, grated
Salt & Pepper to taste
1
In a large saucepan over medium heat, add the oil, onions, some salt and cook until translucent.
Cover and cook for 1 hour over low heat, stirring occasionally.
2
Uncover. Over medium heat, evaporate some of the remaining liquid. About 5 minutes.
Add the maple syrup, stir. Continue cooking about 5 minutes.
Add consommé, water, pressed garlic and Tabasco. Bring to boil and remove from heat.
In a small bowl, mix the Black Garlic Purée with some broth and incorporate to the soup.
3
Fill bowls. Add the toasted bread and top with the cheese. Grill until the cheese is melted and colored.
Yields 6 Servings
Ingredients
1 kg (2 lbs) Spanish onions cut in half and thinly sliced
3 cans 852ml (30oz) beef consommé (the equivalent with vegetable broth)
568ml (20oz) water
45ml (3 tbsps) canola oil
15 ml (1 tbsp) maple syrup
1 garlic clove, crushed
15 ml (1tbsp) Black Garlic Purée
A few drops of Tabasco or to taste
6 slices of toasted French bread
750 ml (3 cups) Gruyère cheese, grated
Salt & Pepper to taste