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.
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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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