French Onion Soup French Dip

Por Andy Cooks · 90 min

Ingredientes

Modo de preparo

1. Heat the butter and oil in a large saucepan over medium-high heat. When the butter has melted, add the onions and a pinch of salt.
2. Reduce the heat to medium and cook the onions for 15 minutes, stirring often, until deep golden.
3. Add the brandy and cook for 1 minute to burn off the alcohol. Sprinkle in the flour and stir, then add the bay leaves, Worcestershire sauce and Maggi seasoning.
4. Pour in the stock, bring to a simmer and cook for 10 minutes, then remove from the heat.
5. Pass the soup through a sieve, set the onions aside for the sandwiches, and discard the bay leaves.
6. Preheat the oven to 220°C (430°F).
7. Ladle the soup into 4 ovenproof bowls, sprinkle with the Gruyère and place the bowls on a tray.
8. Bake the soups for 2-3 minutes, until the cheese has melted and is bubbling.
9. Slice each baguette into 4 and halve horizontally without cutting all the way through.
10. Heat the beef tallow on a very hot cast-iron plate over high heat. Place one portion of beef on it, season with salt and cook for 1-2 minutes, turning to brown both sides.
11. Shape the beef into a mound the length and width of an open baguette portion. Top with a quarter of the onions and a quarter of the Swiss cheese slices.
12. Place a baguette, cut side down, on the cheese. Lift under the beef with two spatulas or scrapers, invert onto a plate and press to close.
13. Repeat with the remaining beef and baguettes. Serve with the soup for dipping.

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