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Onion Soup Out of the Bag

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

Procedure

Serves 4

  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.

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