{"id":4537,"date":"2019-11-04T09:43:21","date_gmt":"2019-11-04T09:43:21","guid":{"rendered":"https:\/\/sinolin.co\/?p=4537"},"modified":"2019-11-04T09:43:25","modified_gmt":"2019-11-04T09:43:25","slug":"french-onion-soup-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2019\/11\/04\/french-onion-soup-by-dapur-sinolin\/","title":{"rendered":"French Onion Soup By Dapur Sinolin"},"content":{"rendered":"\n<p>Preparation time <strong>less\nthan 30 mins<\/strong><\/p>\n\n\n\n<p>Cooking time <strong>30\nmins to 1 hour<\/strong><\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>50g\/2oz&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/butter\">butter<\/a><\/li><li>1kg\/2lb 4oz&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/onion\">onions<\/a>, thinly sliced<\/li><li>2&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/garlic\">garlic<\/a>&nbsp;cloves, chopped<\/li><li>100ml\/3\u00bdfl oz&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/white_wine\">white wine<\/a><\/li><li>2 tbsp&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/madeira\">Madeira<\/a>, plus extra once cooked, to taste<\/li><li>1 litre\/1\u00be pint fresh&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/beef_stock\">beef stock<\/a><\/li><li>salt and freshly ground black&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/pepper\">pepper<\/a><\/li><li>chopped&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/parsley\">parsley<\/a>&nbsp;to garnish<\/li><\/ul>\n\n\n\n<p><strong>For the cro\u00fbtons<\/strong><\/p>\n\n\n\n<ul><li>8 thick slices&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/french_bread\">French bread<\/a><\/li><li>2 cloves&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/garlic\">garlic<\/a>, cut in half<\/li><li>100g\/3\u00bdoz&nbsp;<a href=\"https:\/\/www.bbc.co.uk\/food\/gruyere_cheese\">Gruy\u00e8re<\/a>&nbsp;cheese, grated<\/li><\/ul>\n\n\n\n<p>Direction:<\/p>\n\n\n\n<ol><li>Melt the butter in a medium-sized ovenproof pan,\nadd the onions and garlic and gently fry over a low heat for 30-35 minutes,\nstirring occasionally, until the onions are really soft and a rich dark brown\ncolour. This stage of the recipe is really important, the long slow cooking of\nthe onions gives this soup its lovely rich flavour and colour.<\/li><li>Add the white wine, stirring the bottom of the pan\nto loosen all the browned onion. Bring it back to the boil then add the Madeira\nand beef stock.<\/li><li>Bring to the boil and then simmer for about 10-12\nminutes.<\/li><li>Meanwhile make the croutons. Toast the bread on\nboth sides and rub the toast with the cut side of a garlic clove. Top with the\ngrated cheese and place under the grill until the cheese has melted.<\/li><li>Taste the soup to check the seasoning, and add\nsalt and freshly ground black pepper to taste. Add another few tablespoons of\nMadeira to the soup, to boost the flavour and stir well.<\/li><li>Lay the cro\u00fbtons on top of the soup and scatter\nwith fresh chopped parsley.<\/li><li>To serve, ladle the soup into bowls, making sure\neach serving has a cheesy cro\u00fbton. Serve immediately, before the cro\u00fbton goes\nsoggy.<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Preparation time less than 30 mins Cooking time 30 mins to 1 hour Ingredients 50g\/2oz&nbsp;butter 1kg\/2lb 4oz&nbsp;onions, thinly sliced 2&nbsp;garlic&nbsp;cloves, chopped 100ml\/3\u00bdfl oz&nbsp;white wine 2 tbsp&nbsp;Madeira, plus extra once cooked, to taste 1 litre\/1\u00be pint fresh&nbsp;beef stock salt and freshly ground black&nbsp;pepper chopped&nbsp;parsley&nbsp;to garnish For [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":4535,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,113],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4537"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=4537"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/4537\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/4535"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=4537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=4537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=4537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}