chef’s essentials: onion brûlée
You are making soup that has a clear broth, like a chicken or beef consommé, possibly a Mexican tortilla soup… yummy. You want two things: More depth of flavor to the broth, and a bit of nice golden coloring. The solution you are looking for might just be an onion brûlée. An onion brûlée is actually quite simple, you halve a white or yellow onion, and place the cut sides down in a hot, dry pan, until it is browned and almost blackened. Then you place that onion into the soup while it is cooking. So, you ready… Let’s get into the kitchen.
yield
serving(s)
prep time
5 Min
cook time
10 Min
method
Stove Top
Ingredients For chef’s essentials: onion brûlée
- PLAN/PURCHASE
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1 mdyellow or white onion, cut in half
How To Make chef’s essentials: onion brûlée
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1PREP/PREPARE -
2You will need a small skillet to make this recipe.
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3I prefer yellow onions; however, if you want a stronger onion flavor, use white.
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4This onion will flavor 1-gallon of soup or stock.
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5Gather your ingredients (mise en place).
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6Cut the onion in half laterally, not pole-to-pole (see image).
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7Place in a dry pan over high heat.
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8Remove from the heat when the onion is brown and begins to blacken.
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9Add to the soup while it is simmering.
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10I usually wrap mine in a bit of cheese cloth to allow for easy extraction.
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11Once you extract the onion, do not throw it away. I usually sprinkle it with a bit of salt and pepper, and eat it as I finish cooking… Chef’s Treat :-)
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12PLATE/PRESET
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13Remove the onion and serve the soup while nice and hot. Enjoy
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14Keep the faith, and keep cooking.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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