洋蔥湯
Hard
經典法國靚湯，用焦糖洋蔥煮出香濃湯底，配上香脆芝士多士，味道好正。
Cooking Steps
12
STEP 1 OF 12
切洋蔥同乾蔥頭
USES
洋蔥, thinly sliced (7 個)·蔥頭, thinly sliced (7 粒)
YouTubeCooking Therapy
Open on YouTube ↗用利刀將洋蔥同乾蔥頭切薄片，咁可以減少切嘅時候流眼淚。
STEP 5 OF 12
加鹽同梳打粉
USES
鹽 (1 茶匙)·梳打粉 (0.5 茶匙)
YouTubeCooking Therapy
Open on YouTube ↗加入鹽同梳打粉攪勻，幫助逼出水分，令洋蔥更快焦糖化。
STEP 9 OF 12
加高湯同香草
USES
清雞湯, good quality (1500 毫升)·月桂葉 (2 片)·乾百里香 (2 茶匙)
YouTubeCooking Therapy
Open on YouTube ↗倒入靚高湯，落月桂葉同百里香，然後煮滾。
STEP 10 OF 12
慢火煮湯
USES
鹽, to taste (0 適量)
YouTubeCooking Therapy
Open on YouTube ↗轉細火煮20分鐘，之後試下味，按需要調整鹹淡。
STEP 11 OF 12
焗芝士多士
USES
法包, toasted both sides (4 片)·格魯耶爾芝士, shredded (200 克)
YouTubeCooking Therapy
Open on YouTube ↗方包片上面放刨絲芝士，用230°C焗3至5分鐘，焗至金黃起泡。
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