Onion Soup With Burgundy Wine |
Ingredients
- Onions thinly sliced: 2 nos
- Butter: 30 gms
- Thyme: 1sprig
- Bay Leaf: 1 piece
- Burgundy Red wine: 300 ml
- Brown stock: 500 ml
- Salt & pepper: To taste
Preparation
- In a large stockpot, over low heat, melt butter& add onions.
- Sweat onions, stirring occasionally so they don’t burn, for at least 30-45 minutes or until a deep, golden color. The longer you cook the onions over a low to medium heat the sweeter they will be. Just keep stirring.
- Once onions are soft & golden, then add garlic, sprigs of thyme & bay leaf wrapped and tied in a muslin cloth.
- Then add 200 ml of Burgundy red wine, Simmer on low fire until most of red wine is absorbed.
- Then add 500 ml of Brown stock [ Available in food stores] simmer on medium heat.
- While the soup is simmering, Add 3 tbsp of cold water , and add an egg shell.
- Now slowly the soup begins to become frothy and the scum will surface on to the top.
- Start removing the scum and the soup will be golden brown in color and will be crystal clear.
- Remove the muslin cloth that has sprigs of thyme and other spices very carefully
Add 100 ml of Burgundy red wine again and serve the soup warm. This soup can be served with fancy shaped garlic toasts.
Recipes Credits
SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
See more from SuperChef Nandakumar
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.
Cheers!
