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my-take-on-french-onion-soup

This is a deconstructed take on French onion soup. Instead of a single pot, each component is prepared separately to maintain its individual texture and clarity before being assembled in the bowl. The base is a scratch-made roasted beef stock, reduced for depth. This is paired with an onion jam, sautéed mushrooms, roasted bone marrow, and thin slices of Wagyu. The dish is finished with hot broth, chive oil, and a Le Gruyère AOP toastie on the side. The focus is on the preparation of each element, taking the time to cook, season, and balance them individually so they come together cleanly in the final serve. The base is a scratch-made roasted beef stock, reduced for depth. This is paired with an onion jam, sautéed mushrooms, roasted bone marrow, and thin slices of Wagyu. The dish is finished with hot broth, chive oil, and a Le Gruyère AOP toastie on the side. The focus is on the preparation of each element, taking the time to cook, season, and balance them individually so they come together cleanly in the final serve. *Please note that this recipe requires a 7-8-litre pressure cooker.* Difficulty: Advanced

Ingredients