Sous Vide Caramelised Onions

French onion soup built on deeply caramelised, sous-vide-cooked onions, topped with toasted baguette and melted gruyère.

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Recipe Info
Servings: 4
Prep: 30m
Cook: 24h
Total: 24h30m
Ingredients
  • 1kg brown onions, thinly sliced
  • 1 garlic clove, crushed
  • 1/4 tsp salt
  • 30g butter
  • 1 tbsp cooking oil
  • 4 small sprigs fresh thyme
  • 3 stalks fresh parsley
  • 1 bay leaf
  • salt and pepper, to taste
  • 1 baguette, cut into 4 one-inch slices
  • 250g gruyère, shredded
  • 1.5 litres beef or chicken stock
Instructions
  1. Heat a skillet over medium heat and add the butter and oil.
  2. Once the butter melts, add the onions and sprinkle with salt. Cook gently without browning, until translucent.
  3. Add the garlic and cook for a minute or so, without letting it brown, then remove from the heat and cool completely.
  4. Preheat a sous vide water bath to 85°C.
  5. Vacuum-seal the cooled onions and cook in the water bath for up to 24 hours — the longer they cook, the darker and richer the flavour.
  6. Once done, the onions can be refrigerated for up to 3 days, or used straight away.
  7. Tip the onions and any juices into a large stock pot over medium heat and bring to the boil.
  8. Add a ladle of stock at a time, letting it reduce for a few minutes between additions, until you’ve added about 3 ladles.
  9. Add the remaining stock and the herbs tied together with kitchen string. Cook for 30 minutes, then taste and season with salt and pepper.
  10. Toast the baguette slices under the grill.
  11. Ladle the soup into bowls, top each with two slices of toasted baguette, and cover generously with the shredded gruyère.
  12. Place the bowls under the grill until the cheese is melted and bubbling, watching closely as it can burn quickly.
  13. Serve immediately.
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