Seasonal Soup Recipe
I’ve been chasing my talented friend Sheraz for a long time now constantly asking her for recipes to share on this Blog. So obviously I’m super excited to share with you today this beautifully made French onion soup recipe from the “Bangalore Culinary Academy” This heartwarming soup is perfect for a chilly day and it’s easy to make too.
Sheraz along with her husband Rajesh Nair started the very popular and really special “Bangalore Culinary Academy” If you haven’t been following them on social media, get out there and go follow them now.
Here is the recipe and a link to the video.The below picture of the french onion soup was taken at the Bangalore Culinary Academy.
French Onion Soup Recipe
Onion – 250 gms
Baguette – 100 gms
Butter – 50 gms
Brandy – 25 ml
White Wine – 50 ml
Mixed Herbs – 2 gms
Cayenne Pepper – 1 gms
Brown Stock – 1 litre
Grated Parmesan – 20 gms
Salt – To taste
Pepper – To taste
- Peel and slice the onions
- Slice the baguette on the diagonal
Heat the butter in a pot. Add the onions and sweat until they caramelize
Then add the brandy and flambé, then add the wine
Add the herbs, cayenne pepper, seasoning and stock
Bring to the boil and simmer for 30-45 minutes. Skim if required. Adjust the seasoning
Toast one side of the baguette slices
Ladle to spoon the soup into pre-warmed, oven-safe bowls
Place the baguette slices on the soup, toasted side down and sprinkle with parmesan and broil in a pre-heated oven until the cheese browns slightly
Here is the Video!
View this post on Instagram
The French Onion Soup is filled with rich flavours and is simple to prepare. For the recipe, check out our Facebook page! . . . . #bangaloreculinaryacademy #gourmet #frenchonionsoup #cityandguilds #frenchcuisine #diplomastudents #culinaryarts #patisseriearts #cheflife #chefintraining
For more info on the Curriculum, certification programs, workshops and all things food, you can check the Bangalore Culinary Academy website or their facebook page at and the Instagram handle here
For a green smoothie recipe read this post here