2020 양식조리기능사 실기영상 : 프렌치어니언스프

In this lesson, we made the "French Onion Soup" from the "Western Cuisine Technician" course. French Onion Soup Test Time: 30 minutes Difficulty: 5/10 Clear stock is usually not provided, so you must substitute it with water. Removing the onion membranes makes the soup less cloudy, so it's recommended. Be sure to sprinkle Parmesan cheese powder on the garlic bread. ㅠㅠ When sautéing the onions, be careful not to add too much water, as it will become cloudy. Cook over high heat. When boiling the stock or water, do not overheat, as this will cause the soup to become cloudy. After boiling, simmer slowly over low heat. When submitting, do not let the garlic bread float on top of the soup. Please submit it separately, as required. Cooking Instructions 0. Wash your hands 1. Wash and separate the ingredients (parsley - cold water / baguette - so it doesn't get wet / Vegetables) 2. Garlic: Chop 3. Parsley: Remove stems - Chop - Rinse in cold water - Drain 4. Make garlic butter - 1/3 t minced garlic, 1/3 t parsley powder, 1/6 t salt, 1 t butter 5. Make garlic baguette - Baguette + spread garlic butter - Pan - Cook over low heat - Sprinkle 1/3 t Parmesan cheese powder - Cool 6. Onion: Trim into 5cm pieces - Remove thick inner part - Remove membrane - Slice into 0.2~0.3cm thick strips 8. Make French onion soup: Pot - High heat - Onion - Stir-fry while wiping the bottom of the pot with the onion when it turns brown - If the browning doesn't go away, add 1T~2T of water at a time to prevent burning - When the onion turns a deep brown, add 1T of white wine and flambae - Add 300ml of water and bring to a boil - Once it boils, reduce the heat to low + Remove foam (water bowl) + boil for 2-3 minutes - 1/3 t salt, small amount of black pepper powder - Put in a soup plate of 200 ml or more - Serve with garlic bread separately