Onion Soup out of the bag

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Time

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Difficulty

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Servings

4

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Chef’s Tip

Intro

A new take on a time-honoured classic, producing a soup with a warmth and depth like no other.

Ingredients

400g of onions

500ml of veal stock

1 tbsp of gourmet paprika

15 green peppercorns

1 bay leaf

5 saffron threads

1 tsp of salt

1 pinch of ground nutmeg

1 sprig of thyme

Steps

1.

Peel the onions, halve and cut into 2mm thick slices. Mix all ingredients together and vacuum seal in a SousVide bag.

2.

Place the bag on shelf level 3 on the ‘SousVide’ programme and cook at 95°C for 75 minutes.

To Serve

Serve in hot cups and float a piece of toasted bread on top with a little grated cheese. French Comté would be perfect.