How do you make the bread that is used to pour inside onion soup?!
Answers:
Crusty bread bowls
1 cup water
2 3/4 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Place all ingredients except egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer!.
Select Dough/Manual cycle!. Grease the outsides of six (10-ounce) oven-safe glass custard cups!. Place the cups upside down on an ungreased cookie sheet!.
Divide the dough into 6 equal pieces!. Pat or roll each piece into a 7-inch circle on a lightly floured surface!.
Shape the dough over the outsides of the prepared custard cups!. Cover and let rise in a warm place for 15 to 20 minutes or until slightly risen!.
Preheat oven to 375 degrees F!.
Mix egg yolk and 1 tablespoon of water!. Brush gently over the bread bowls!.
Bake for about 18 minutes or until the bread bowls are golden brown!.
Carefully lift the bread bowls off the custard cups!. Cool the bread bowls upright on a wire rack!.
Fill with chili, stew, or whatever you desire!.Www@FoodAQ@Com
1 cup water
2 3/4 cups bread flour
1 tablespoon granulated sugar
1 teaspoon salt
1 1/2 teaspoons bread machine yeast
1 egg yolk
1 tablespoon water
Place all ingredients except egg yolk and 1 tablespoon of water into the bread machine pan in the order recommended by the manufacturer!.
Select Dough/Manual cycle!. Grease the outsides of six (10-ounce) oven-safe glass custard cups!. Place the cups upside down on an ungreased cookie sheet!.
Divide the dough into 6 equal pieces!. Pat or roll each piece into a 7-inch circle on a lightly floured surface!.
Shape the dough over the outsides of the prepared custard cups!. Cover and let rise in a warm place for 15 to 20 minutes or until slightly risen!.
Preheat oven to 375 degrees F!.
Mix egg yolk and 1 tablespoon of water!. Brush gently over the bread bowls!.
Bake for about 18 minutes or until the bread bowls are golden brown!.
Carefully lift the bread bowls off the custard cups!. Cool the bread bowls upright on a wire rack!.
Fill with chili, stew, or whatever you desire!.Www@FoodAQ@Com
Baguettes or french bread sliced and toasted in the oven till crunchy!. Here is a video that shows you step by step!.
http://www!.expertvillage!.com/video/28504!.!.!.
La Baguette's French Onion Soup
6 cups (2 pounds) thinly sliced yellow onions
5 tablespoons unsalted butter
1/2 cup dry white wine (such as
Sauvignon Blanc), optional
10 cups boiling chicken stock
2 teaspoons black or white pepper, or to taste
Baugettes or French-bread toasted on both sides in the oven
1/2 pound Swiss cheese, grated
Cook onions in butter, covered, over medium-low heat until moisture forms and onions are transparent but not brown, about 20 minutes!. Uncover, raise heat to medium and cook 45 minutes or longer, stirring often, until liquid has evaporated and onion's natural sugars caramelize; onions should be and turns them dark golden-brown!. Add wine and bring to boil!. Add chicken stock; simmer 2 hours, covered with lid partially ajar, on low heat!.
Refrigerate, uncovered (to prevent stock from souring) overnight!. When cold, skim congealed butter off top!.
Before serving, add pepper to taste and simmer 1 1/2 hours!. Place broiler-proof bowls on baking sheet!. Fill each with soup and top with bread and a handful of cheese!. Broil until cheese is melted and browned in spots, about 5 minutes!.Www@FoodAQ@Com
http://www!.expertvillage!.com/video/28504!.!.!.
La Baguette's French Onion Soup
6 cups (2 pounds) thinly sliced yellow onions
5 tablespoons unsalted butter
1/2 cup dry white wine (such as
Sauvignon Blanc), optional
10 cups boiling chicken stock
2 teaspoons black or white pepper, or to taste
Baugettes or French-bread toasted on both sides in the oven
1/2 pound Swiss cheese, grated
Cook onions in butter, covered, over medium-low heat until moisture forms and onions are transparent but not brown, about 20 minutes!. Uncover, raise heat to medium and cook 45 minutes or longer, stirring often, until liquid has evaporated and onion's natural sugars caramelize; onions should be and turns them dark golden-brown!. Add wine and bring to boil!. Add chicken stock; simmer 2 hours, covered with lid partially ajar, on low heat!.
Refrigerate, uncovered (to prevent stock from souring) overnight!. When cold, skim congealed butter off top!.
Before serving, add pepper to taste and simmer 1 1/2 hours!. Place broiler-proof bowls on baking sheet!. Fill each with soup and top with bread and a handful of cheese!. Broil until cheese is melted and browned in spots, about 5 minutes!.Www@FoodAQ@Com
If I am understanding you correctly, you are looking for a bread bowl for your onion soup,these can be had at any bakery ,just cut off the top and dig out the insides ,leaving about an inch and a half of bread attached to the crust ,lightly butter this and add your soup -bon apetitWww@FoodAQ@Com
You don't have to make it, just get a baguette, or a loaf of French bread, at the supermarketWww@FoodAQ@Com