[:hk]法式洋蔥湯【不含肉類高湯】French Onion Soup (Beef Stock Free)[:en]No-Stock French Onion Soup[:]

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因為生病的關係，肥丁也開始加入了吃多一點素的行列，一週一兩餐吃少量肉類，其他時間以蔬菜、水果為主。正宗的法式洋蔥湯，濃郁的湯頭全靠牛肉高湯，廚師得花上數小時以上熬製。肥丁版的洋蔥湯沒有高湯，材料較簡單，不過時間還是花上了熬…….洋蔥。

把洋蔥的辛辣味通通熬走，這樣做出來的湯汁，非常香甜濃郁，半溶化的洋蔥嫩滑得不得了，徘徊於舌尖之間已悄悄溶化，歐包和起司更有點晴之效，歐包吸收了湯汁，起司的鹹味和洋蔥湯的甜味十分搭配。雖然熬洋蔥需 3 ~ 4 小時，但只用小火放著煮，可以一邊煮一邊做其他事情，煮好的洋蔥可放進冰箱，需要時再取出加水翻熱，加歐包起司，烤 10 分鐘，即可享用。

• 洋蔥 Onion                1200 g ( 約 4 個 )
• 油 Oil                          1 小匙 ( 橄欖油、苦茶油等植物油都可以 )
• 海鹽 Sea Salt             1/ 4 小匙
• 鮮磨黑胡椒粉 Ground Black Pepper  少許
• 清水 Water                500 ~ 750 ml
• 白酒 White Wine      40 ml  ( 如有 Sherry 雪梨酒，味道更好 )
• 紅酒醋 或 白醋 Red Wine Vinegar     1/2 小匙 + 1/4 小匙
• 法棍 或 歐包 Baguette   4  片
• Cheddar 或 Mozzarella 起司    80 g  ( 起司的種類，份量不限，隨意就好，選新鮮起司較少防腐劑。家裏只有 Parmesan ，Parmesan 水份較少，烤後較硬，但依然好吃 )

選擇性材料 ( 如沒有可不加 )

• 新鮮百里香 Fresh Thyme

做法

1. 洋蔥去皮，切半，再切薄絲。切這麼多洋蔥很刺激的，開半後用流水沖一下，可減少刺激

2. 鍋中放油，加入洋蔥絲，加入 1/4 小匙海鹽，以大火炒熟透，有蒸氣冒出，調至最小火，加蓋，約半小時後，洋蔥會出水

3. 洋蔥出水後，加少許黑胡椒粉，就需要耐性一點，繼續以小火熬煮 3 ~ 4 小時，太約每半小時開蓋觀察洋蔥的情況，洋蔥會由淺黃色慢慢煮至焦糖色，完全沒有辣味，品嚐起來湯汁很甜就成功了

4. 歐包切片，放進烤箱以 100ºC 烤至香脆

5. 洋蔥湯加入清水，大火煮沸，調至小火，加白酒、紅酒醋 ( 如想味道再豐富一點，可加 1 ~ 2 湯匙紅酒 )，煮一會讓酒氣蒸發只留香氣，試味，若覺得湯汁太甜，可再酌量加少許海鹽提味

6. 把洋蔥湯倒入湯碗中，加入歐包，把鮮磨起司鋪在歐包和湯面上，喜歡香草撒加點百里香，送進烤箱，140ºC 約 10 分鐘，把起司烤至溶化，即可享用

小叮嚀

• 煮洋蔥時，一定要蓋上鍋蓋，洋蔥才會出水

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The purest, most oniony, most delicious no stock French Onion Soup. Made with little more than water, onions, bread and cheese. Most suitable for those who like clean eating and off course, vegetarian.

Ingredients ( Serve 3 ~ 4 )

• 1200 g Onion
• 1 tsp  Oil
• 1/4 Sea Salt
• Pinch of Ground Black Pepper
• 500 ~ 750 ml  Water
• 40 ml  White Wine
• 1/2 tsp + 1/4 tsp Red Wine Vinegar ( Better with Sherry )
• 4 Sliced Baguette
• 80 g Cheddar or Mozzarella

Optional 

• Fresh Thyme

Preparation 

1. Peel onion, cut in half and rinse with running water could reduce irritation, finely sliced.

2. Put some oil in a cast iron pan. Add the onions and sea salt, fry with high heat until steam come out. Reduce to low heat with the lid on for 30 minutes. The onions should be soft but not golden, release onion juice.

3. Season with several grinds of pepper. Cover and cook with low heat for 3 ~ 4 hours, stirring occasionally. You should be able to leave the onions alone for an half an hour at a stretch once they’ve released their water.

4.  Meanwhile, preheat the oven to 100°C. Place the bread slices in the oven and let dry completely

5. Once the onions have turned amber, taste no spicy but sweet taste.  Add water. Raise the heat to high and bring the soup to a simmer, then reduce the heat to low. Add the sherry. Taste and season with salt and pepper as needed. If the soup is too sweet, add the vinegar or white wine. If you would like a little more depth, add a splash of red wine.

6. Portion the soup into bowls, top with bread, cover with cheese, put back to the oven until the cheese is melted and nicely browned. Serve immediately.

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