Onion Bouquet Garni Recipes
BOUQUET GARNI
Bouquet garni is a classic herb mixture used for cooking meats and vegetables. Follow this super simple recipe to make some for yourself.
Provided by Peggy Trowbridge Filippone
Categories Spice Mix Ingredient
Time 5m
Yield 1 bouquet garni
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- Combine the parsley, thyme , bay leaf, and rosemary (if using) in a bowl.
- Place the herb mixture in a double-layered square of cheesecloth .
- Gather the sides together to form a pouch and then secure the bundle with a piece of kitchen twine. Leave 1 piece of the string long enough so you can easily remove the bouquet garni from the cooking pot.
Nutrition Facts : Calories 39 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 4 g, Protein 2 g, SaturatedFat 0 g, Sodium 32 mg, Sugar 1 g, Fat 1 g, ServingSize 1 bouquet garni, UnsaturatedFat 0 g
BOUQUET GARNI
Use these little bags of seasonings in stews, soups and bean dishes. Use home-prepared dried garlic, if possible.
Provided by MSnow
Categories Vegetable
Time 25m
Yield 6 bundles
Number Of Ingredients 9
Steps:
- Cut six double layers of cheesecloth in 6-inch squares.
- Cut six 5-inch pieces of string.
- Place basil, oregano, rosemary, savory, thyme, tarragon, celery seeds, if using, and garlic flakes in small bowl.
- Toss together until well combined.
- Place 1 bay leaf (3 pieces) in the center of each cheesecloth square.
- Divide the herb mixture evenly among each bundle.
- Bring edges of one piece of cheesecloth together in center.
- Tie securey with one piece of string.
- Repeat with remaining bundles.
ONION BOUQUET GARNI
Make and share this Onion Bouquet Garni recipe from Food.com.
Provided by Nyteglori
Categories Onions
Time 2m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Stick the cloves in the onion.
- Tie into a small square of cheesecloth and add to broths, stews, stock pots, bouillon, and other savory dishes.
FRENCH ONION SOUP
Steps:
- Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
- Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
- Place oven rack in top 1/3 of oven and heat broiler.
- Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
- Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
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