Programm StuTS 68

The cooking stream is the culinary finale of the StuTS 68 opening day.
Besides our curiosity about linguistics, we are all also united by cooking and eating. This event will be a way to share a meal or a chat together even though many of us are thousands of miles apart.

I'll be cooking a French Onion Soup roughly following this recipe: https://www.bbcgoodfood.com/recipes/french-onion-soup.
During the stream, you can just watch the show, comment on my cooking style, or share your personal kitchen tricks. Or, you decide to also move to the kitchen and cook with me. Both will be a great way to share a fun meal and get to know like-minded people.

*Disclaimer: I am fully aware that this recipe does not cover everyone's dietary needs and requirements. Therefore I encourage you to change some ingredients to adjust it to your needs and wishes. For example, I'll make it vegetarian. Feel free to go vegan, halāl, kosher, or low-carb.*

Here are the ingredients for the soup, and a step by step recipe:
50g butter (or margarine)
1 tbsp olive oil (or another liquid plant-oil)
1 kg onions, halved and thinly sliced
1 tsp sugar
4 garlic cloves, thinly sliced
2 tbsp plain flour
250 ml dry white wine (or grape/cranberry juice)
1.3 liters hot strongly-flavoured beef stock (or other stock)
4-8 slices baguette (depending on size)
140 g gruyère (or other cheese), finely grated

Recipe

STEP 1
Melt the butter with the olive oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft.

STEP 2
Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.

STEP 3
Add the garlic cloves for the final few minutes of the onions’ cooking time, then sprinkle in the plain flour and stir well.

STEP 4
Increase the heat and keep stirring as you gradually add the wine, followed by the beef stock. Cover and simmer for 15-20 mins.

STEP 5
To serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls.

STEP 6
Put a slice or two of toast on top of the bowls of soup, and pile on the gruyère. Grill until melted. Alternatively, you can cook the toasts under the grill, then add them to the soup to serve.

Info

Tag: 19.11.2020
Anfangszeit: 20:30
Dauer: 02:20
Raum: Agathe Lasch
Track: Food Time/Break Time
Sprache:

Links:

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