1.0Marc Winerhttps://marcwiner.com/zh-hant/Marc Winerhttps://marcwiner.com/zh-hant/author/admin2823/法式焗烤洋蔥湯rich600338<blockquote class="wp-embedded-content" data-secret="gEGbJ6tlhs"><a href="https://marcwiner.com/zh-hant/ju-kao-yang-cong-tang/">法式焗烤洋蔥湯</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://marcwiner.com/zh-hant/ju-kao-yang-cong-tang/embed/#?secret=gEGbJ6tlhs" width="600" height="338" title="法式焗烤洋蔥湯 — Marc Winer" data-secret="gEGbJ6tlhs" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script>
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https://marcwiner.com/wp-content/uploads/2021/12/soupe-aux-oignons-final-scaled-750x563.jpg600450最基本的做法，其實就是將洋蔥慢慢炒至焦糖化，拌入濃郁高湯，再鋪上麵包和格呂耶爾起司送進烤箱焗烤。更講究的版本會使用「consommé」，也就是經過完全澄清、清澈透亮的高湯。這樣做確實很費工；老實說，除非你是要在重要場合端出這道湯，否則未必有這個必要，不如把心力放在更重要的地方，例如味道。https://marcwiner.com/zh-hant/ju-kao-yang-cong-tang/zh-hant焗烤洋蔥湯其他3040308份牛骨／雞骨架／火雞骨架1 洋蔥3 瓣 大蒜，去皮1 百里香800 g 洋蔥，切成薄片2 湯匙 奶油2 茶匙 砂糖1 條 法國長棍麵包，預先切片並略微烘烤1 包 格呂耶爾起司絲11https://marcwiner.com/wp-content/uploads/2021/12/soupe-aux-oignons-final-scaled.jpgMarc Winerhttps://marcwiner.com/a-propos/https://www.instagram.com/marcwiner/https://www.facebook.com/marcwinercuisine/https://www.linkedin.com/in/marcwinerhttps://www.youtube.com/@marc_winerhttps://www.pinterest.com/marc_winer/https://www.tiktok.com/@marcwinerOriginal recipe by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.86400