French Onion Soup with coconut cream



Ingredients

  • 5 yellow onions / Vidalia
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter (plus 3 tablespoons for toasting the baguettes)
  • 1/2 teaspoon sugar
  • 1 tablespoon flour
  • 1/4 teaspoon black vinegar**
  • 1/4 cup Kara UHT Coconut Cream
  • Salt and pepper to taste
  • 1 fresh baguette
  • 100-150g Gruyere cheese**

For the Beef Broth:

  • 500g oxtail
  • 1 carrot
  • 1 yellow onion / Vidalia
  • 2 cloves of garlic (optional)
  • 2 sprigs of fresh thyme
  • 1/4 teaspoon black peppercorns
  • 2 bay leaves
  • 1 beef bouillon cube
  • 8 cups water
  • Salt and pepper to taste

Method

  1. Add all ingredients for the beef broth** into a stock pot and bring to a boil.
  2. Lower the heat, simmer partially covered for about 1 hour. Remove any soup scum that appears on top of the simmering broth. Add more water as needed.
  3. Cut the onion in half lengthwise, from root to stem. Then begin to slice** the onion uniformly about ¼-inch in thickness.
  4. Heat olive oil and 3 tablespoons of butter on medium heat in a large, thick-bottomed pot or saucepan. Add the sliced onions and toss well to coat uniformly.
  5. Cook the onions, stirring frequently, until softened and turn lightly golden in colour; about 10 minutes.
  6. Add sugar and a large pinch of salt. Increase the heat to medium-high. Continue to cook, stirring frequently, until the onions are caramelized and become brown; about 20 to 30 minutes. Add the flour and stir for another minute.
  7. Strain the beef broth and pour into the caramelized onions. Add black vinegar and simmer again briefly.
  8. Add Kara UHT Coconut Cream, stir briskly and simmer for another minute. Add salt and pepper, to taste. Remove from heat.
  9. Preheat oven to 200 degC (400 degF) for toasting the baguette.
  10. Slice the baguette at an angle into 1-inch thick, elongated slices. Place on a tray lined with baking paper. Brush both sides of each slice with softened unsalted butter.
  11. Place in the oven and toast till slightly crisp. Flip over the pieces and toast the other side as well. Remove the toasted slices from the oven.
  12. Switch the oven to the broiler setting and leave the oven door slightly open.
  13. Ladle the soup into 4 small soup bowls, or two larger, deep soup bowls.
  14. Top with one or two slices of toasted baguette and pile on the cheese.
  15. Place the bowls back in the oven under the broiler, until the cheese melts.
  16. Ready to be served.

Notes:

  • May replace black vinegar with Balsamic vinegar. For another acidic note, may add a little tomato paste (1 teaspoon) which is unconventional.
  • Gruyere is the perfect mild, sweet, and slow melting cheese for this recipe. May substitute Gruyere with any other Swiss cheese, Comté, Provolone, Fontina, Gouda, Raclette, Jarlsberg, and milder Cheddar.
  • Mozzarella blisters too easily and is greasier once melted, so may not be the perfect substitute for Gruyere.
  • Using beef broth is traditional method, may also use chicken broth or vegetable broth.
  • Options of slicing onions:
    • Option 1: Cut the onion in half lengthwise, from root to stem. Following the grain, begin to slice, using the long stripes on the onion as a guide. This method helps to yield firm pieces with a milder flavour – fewer cell walls are ruptured, thereby releasing fewer sulfur molecules.
    • Option 2: Cut the onion in half lengthwise, from root to stem. Begin to slice crosswise, horizontally against the grain, which yields perfect arched pieces. This method helps to yield softer pieces with a more intense flavour – more cell walls are ruptured that releasing more sulfur molecules.
  • The key to making the best onion soup lies in the caramelizing process on medium heat till golden brown, and never burnt.

Source & Credits: https://www.youtube.com/c/RecipesaresimpleVideos


Related Recipes

Dhal of Coral Lentils with Coconut Milk
Savoury
Coconut Rice
Savoury
Chickpea Curry with Coconut Cream
Savoury
Carrot Velouté with Coconut Milk
Savoury
Coconut Baked Chicken
Savoury
Basil Leaf Prawn Curry
Savoury
Coconut-infused Egg Curry
Savoury
Chicken Rendang
Savoury
Exotic Indonesian Grilled Chicken
Savoury
Chicken Skewers with Coconut Milk
Savoury
Vegan Mayonnaise
Savoury
Kale and Pumpkin Quiche
Savoury
Seared Salmon in Coconut Cream Sauce
Savoury
Jamaican Rice and Peas
Savoury
South Indian Meatball Curry
Savoury
Creamy Coconut Mac and Cheese (Vegan)
Savoury
French Onion Soup with coconut cream
Savoury
Baked Beef Ribs with Coconut Cream Sauce
Savoury
German Potato Pancakes with Coconut Cilantro Sauce
Savoury
Umm Ali, Egyptian Bread Pudding with Coconut Cream
Savoury
Beef Stroganoff (with Coconut Cream)
Savoury
Chicken and Mushroom Pie with Kara Coconut Cream
Savoury
Bulgogi Coconut Stew
Savoury
Bánh Xèo (Vietnamese Sizzling Crepes)
Savoury
Maharagwe (Bean Stew with Coconut Cream)
Savoury
Chicken Fricassee infused with Coconut Cream
Savoury
Curry Chicken
Savoury
Chilli Pineapple
Savoury
Fried Garlic Fish
Savoury
Grilled Fish
Savoury
Seafood “a la nage” with Coconut Cream
Savoury
Spicy Steamed Fish
Savoury
Nasi Lemak (Coconut Fragrance Rice)
Savoury
Laksa
Savoury
Nasi Kunyit with Beef Rendang
Savoury
Sambal Goreng
Savoury
Lu (Corned Beef with Coconut Cream)
Savoury
Ota ika, a delicious Tongan Raw Fish Salad
Savoury
FaiKaKai (Coconut-Caramel Dumplings)
Savoury
Lentil Hummus with Coconut Milk
Savoury
Curry Crab
Savoury
Veg and Chicken Green Curry
Savoury
Vegetable Laksa
Savoury