If you want to serve long-leavened dough-free rolls next to the soup, start by baking rolls 8-10 hours before serving. See own recipe.
French onion soup
- About. 1 kg onion
- 3-4 tablespoons butter
- 2-4 cloves garlic
- 1 teaspoon sugar
- 2 sprigs fresh thyme or 2 teaspoons dried crushed thyme
- 2 dl dry white wine or apple juice
- Optionally 1 tablespoon Dijon mustard or other not too sweet mustard
- 1 l good power
- 1 bay leaf
- Coarsely ground pepper
- 1 tsp salt
- 3-4 dl grated well-aged cheese, for example Swiss, Jarlsberg, Norway or cheddar
- 4 slices day-old fine for semi-coarse bread
This is what you do:
Clean and divide the onion into thin slices and finely chop the garlic.
Hot butter in a large saucepan. Add the onion and let it simmer on low heat while stirring until the onion “collapses” and becomes like golden caramel, 15-20 minutes. Stir so that the onion does not stick to the bottom. Add garlic and thyme towards the end. If necessary, add the mustard and simmer for a few minutes, before adding wine or apple juice while stirring. Bring to the boil and add the kraft and bay leaves. Bring to the boil and let the soup simmer for 30-40 minutes. Season with salt and pepper and possibly white wine vinegar or lemon juice.
Cut the crust of the bread and cut the insides of the bread into cubes and grate in a little oil in a frying pan.
Divide the soup into ovenproof portion forms, place the bread cubes on top and sprinkle with plenty of cheese. Bake in a hot oven at 250 degrees and bake for 6-8 minutes or under the grill for a short time, until the cheese has a golden color.
Serve with a parsley sprinkle and possibly good bread / rolls next to it.
Long-raised yeast-free rolls
- 400 g fine wheat flour
- 125 g total coarse wheat or rye (rye makes the finished pastry slightly moist)
- 50 g lightly cooked oatmeal
- About. 100 g mixture of flaxseed, pumpkin seeds and possibly chopped walnuts
- 1 tsp salt
- 1 small «pea» fresh yeast or ⅓ teaspoons dry yeast
- 5 dl cold water
- Some oil for baking
- Possibly flaxseed or pumpkin seeds to sprinkle
This is what you do:
Put the dry ingredients and yeast (fresh yeast crumbles in the flour) in a baking dish and mix together. Add the water and stir together with a ladle or spatula. The dough should be sticky like a slightly thick porridge. Cover the baking dish with a lid or plastic and let the dough rise at room temperature for at least 10 hours, can rise for up to 18 hours.
Baking: Ha ca. 2 dl flour on the kitchen counter and vault / pour out the finished raised dough. The dough should be sticky and flow a little outwards. Use a baking scraper or a large spatula. Fold the dough together with some of the flour on the counter a couple of times, so that the dough becomes a little easier to work with. Fold 1/3 of the dough over towards the middle and do the same from the other side, so that the dough becomes oblong like a baguette with the seam down.
Use a baking sharp and divide into 12-14 pieces. Lubricate your hands with a little oil and roll each piece into a roll. “Roll” the top, possibly each roll, in flaxseed, sesame seeds or small oatmeal and place on a baking tray lined with baking paper. Cover and leave to rise for approx. 1 hour. Bake in a hot oven at 225 degrees on the middle rack for 15-20 minutes. Cool the rolls on a rack. Suitable for freezing.