Onion Soup out of the bag

Time

Difficulty

Servings
4

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.