Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

by | Dec 16, 2024 | 60 TO 120 MINUTES, BREAD, FLUFFY, INTERMEDIATE, VEGETARIAN

Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

JUMP TO RECIPE
JUMP TO VIDEO

December 16, 2024 by Kimberly

Soft, fluffy buns filled with a creamy spiced mascarpone chocolate magic that tastes like a cozy holiday hug. Perfectly baked for that melt-in-your-mouth festive treat you didn’t know you needed.

2 HOURS

INTERMEDIATE

VEGETARIAN

INT.

348 PER BUN

FLUFFY

BRUNCH

DESSERS & SWEETS

WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine biting into a soft, cloud-like bun filled with a creamy mix of spiced mascarpone, chocolate, and gingerbread vibes. That’s this recipe – an edible holiday dream! These buns are everything cozy wrapped up in one delicious bite. Whether you’re serving them at a festive brunch or enjoying one with your afternoon coffee, they’re the ultimate way to make your kitchen smell like Christmas and your taste buds very, very happy.

How to serve
Serve these buns warm for the best experience! They’re perfect as they are, but you can glaze them with a spiced sugar syrup or a light gingerbread oil drizzle for an extra festive touch. Pair them with a steaming cup of hot chocolate, a chai latte, or even mulled wine for maximum holiday vibes. Pro tip: Sprinkle a little powdered sugar on top for that snow-dusted look – it’s giving cozy holiday bakery.

How to store
Keep your buns soft and fresh by storing them in an airtight container at room temperature for up to 2 days. To enjoy them later, reheat gently in the oven or microwave for that just-baked taste. You can also freeze them and defrost as needed!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
“Let’s make a piece of happiness”
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 2 hours
  • Yield: 10-12
Print Recipe

Description

Recommended Equipment

  • large mixing bowl
  • medium bowl
  • plastic wrap
  • rolling pin

Ingredients

Units Scale
MILK BUNS
  • 500 grams all-purpose flour (type 550 in Germany)
  • 1 tsp salt
  • 1 egg
  • 50 grams white sugar
  • 7 grams dry active yeast
  • 200 milliliter full-fat cow milk
  • 100 grams butter
GINGERBREAD FILLING
  • 125 grams mascarpone
  • 50 grams milk chocolate
  • 15 grams powdered sugar
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp clove, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp allspice, ground
  • 1/8 tsp cardamom, ground
  • 1/8 tsp nutmeg, ground
  • 25 grams candied oranges
  • 25 grams hazelnuts, chopped & roasted
GLAZE
  • 2 tbsp butter
  • 2 tbsp heavy cream

Instructions

  1. For the yeast dough, heat milk, butter until melted in a small saucepan to 35°C (95°F). Add 1 tsp of the sugar and the yeast and stir until dissolved. Let sit for about 3-4 minutes until bubbles form.
  2. Meanwhile, in a large mixing bowl, whisk together the egg, sugar, and salt. Add the yeast-butter-milk mixture and the flour, then knead into a smooth dough. Cover the bowl with plastic wrap and let it rest for about 40 minutes, until the dough has doubled in size.
  3. In the meantime, prepare the gingerbread cream. In a bowl, mix mascarpone, powdered sugar, cinnamon, cardamom, cloves, allspice, nutmeg, and ginger. Melt the chocolate and stir it into the mascarpone mixture. Finally, fold in chopped hazelnuts and candied orange pieces, mix well, and set aside.
  4. Once the dough has doubled in size, transfer it to a lightly floured surface. Knead it briefly and shape it into a long roll. Divide the roll into 10-12 equal pieces. Flatten each piece and spread 1 tablespoon of gingerbread cream on top, leaving a 1 cm border. Roll them up from the bottom. Pinch the ends tightly to prevent the filling from leaking while baking.
  5. Place the rolls into a baking dish, cover again with plastic wrap, and let them rise for another 40 minutes.
  6. Preheat the oven to 190°C (375°F) during the second rise.
  7. Just before baking, brush the rolls with a mixture of cream and melted butter.
  8. Bake the rolls for about 20-25 minutes until golden brown.
  • Passive Time: 100 min
  • Cook Time: 20 min

Gingerbread Oil

Gingerbread Oil

by | Dec 16, 2024 | EASY, MICHELIN, OILS, SPICY, UP TO 30 MINUTES, VEGAN, WINTER

Gingerbread Oil

Gingerbread Oil

JUMP TO RECIPE
JUMP TO VIDEO

December 16, 2024 by Kimberly

Cozy up your cooking with this aromatic oil infused with warm spices like cinnamon and cardamom. It’s like bottling the holidays – perfect for drizzling, baking, or elevating savory dishes.

5 MINUTES

EASY

VEGAN

INT.

40 PER TSP

SPICY

MICHELIN

OIL

WINTER

INTRODUCTION

ABOUT THE RECIPE

Step into holiday magic with this incredible spiced oil. Infused with cinnamon, cardamom, cloves, and more, it’s the ultimate flavor hack to elevate your cooking. Whether drizzled over roasted veggies, swirled into yogurt, or used for baking, it brings cozy gingerbread vibes to everything. Perfect for adding that warm, nostalgic touch to your festive meals, and hey, it also makes a pretty epic edible gift. Get ready to impress yourself and everyone you share it with!

How to serve
For sweet treats, drizzle it over pancakes, waffles, or even vanilla ice cream. Feeling savory? Use it to dress roasted carrots, drizzle on warm bread, or even toss it into a simple salad dressing. Pro tip: Swirl a little into your hot chocolate or latte for the coziest vibes ever. It’s your new go-to secret weapon for holiday magic in every dish. I used this oil to glaze my milk buns with gingerbread filling – give it a try, you’re gonna love it!

How to store
Keep your spiced oil in a tightly sealed glass bottle in a cool, dark spot. It stays fresh and aromatic for up to a week. Shake gently before using.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Gingerbread Oil
Gingerbread Oil
Gingerbread Oil
“Let’s make a piece of happiness”
Print
.tasty-recipe-responsive-iframe-container-b932c050 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-b932c050 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Gingerbread Oil

Gingerbread Oil

  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 1 cup / 250 ml
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • medium-sized saucepan
  • whisk
  • a bowl which the medium saucepan fits into
  • medium-sized bowl
  • fine sieve
  • sealable container (oil bottle)
  • ice cubes

Ingredients

Units Scale
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp cardamom
  • 1/8 tsp nutmeg
  • 3 anise stars
  • 1 piece of fresh ginger
  • 250 milliliter oil

Instructions

  1. Toss everything into the blender.
  2. Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°C (212°F), and maintain this temperature for the next 5 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
  3. Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl.
  4. Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
  5. Once all the oil has passed through the fine mesh strainer, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
  • Passive Time:
  • Cook Time: 5 min

Blini Appetizers

Blini Appetizers

by | Dec 15, 2024 | 30 TO 60 MINUTES, APPETIZER, BEEF, CHRISTMAS, DINNER PARTY, EASY, FLUFFY, GORGONZOLA, NEW YEAR'S EVE, OMNIVORE, ONION, PICKLES, PICNIC, RADISH, RUSSIA, SALMON, WALNUT

Blini Appetizers

Blini Appetizers

JUMP TO RECIPE
JUMP TO VIDEO

December 15, 2024 by Kimberly

Tiny pillows of heaven! These fluffy blini with a creamy ricotta base and versatile toppings bring bold flavors and cozy vibes. Perfect for casual nights or fancy parties!

40 MINUTES

EASY

OMNIVORE

RUSSIA

40-80 PER BLINI

FLUFFY

DINNER PARTY

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine a table full of vibrant, delicious little bites that disappear as soon as you serve them! These foolproof blini are soft, golden mini pancakes topped with a silky ricotta cream that goes with anything. Whether you’re hosting a cozy brunch or an elegant dinner party, these creative toppings take your appetizer game to the next level. From smoky and herby to sweet and nutty, there’s a flavor for everyone. It’s all about the balance of textures, flavors, and a little drizzle of oil magic!

How to serve
Prepare the blini as mini pancakes, then spread a dollop of the ricotta cream on top and add your chosen toppings. You can serve them pre-assembled for easy grabbing or turn it into a fun DIY setup where everyone can mix and match their toppings. Perfect for any vibe – casual or fancy! You can also prepare the batter and ricotta cream in advance and keep it in the fridge for up to 24 hours. The blini pancakes can also be made ahead of time since they’re typically served cold.

How to store
Store the blini and ricotta cream separately in airtight containers. Keep the blini in the fridge for up to 2 days. The ricotta cream stays fresh in the fridge for 3-4 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Blini Appetizers
Blini Appetizers
Blini Appetizers
Blini Appetizers
“Let’s make a piece of happiness”
Print
.tasty-recipe-responsive-iframe-container-6c153397 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-6c153397 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Blini Appetizers

Blini Appetizers

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 20 blini
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • mixing bowl
  • whisk
  • pan
  • spatula
  • cooling rack
  • piping bag (optional)
  • kitchen knife
  • cutting board

Ingredients

Units Scale
BATTER
  • 90 grams all-purpose flour
  • 1 tsp baking powder
  • 1 egg
  • 125 milliliter buttermilk
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • oil for frying
RICOTTA CREAM
  • 250 grams ricotta
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • salt & pepper to taste
BLINI TOPPING 1
  • walnuts
  • shallot
  • oil for frying
  • honey
  • chili oil
  • fresh thyme
  • red pepper flakes
BLINI TOPPING 2
  • fresh fig
  • gorgonzola
  • truffle oil
  • chives
  • black pepper
BLINI TOPPING 3
  • cooked salmon
  • red onion
  • capers
  • olive oil
  • fresh dill
  • black pepper
BLINI TOPPING 4
  • pastrami
  • cornichons
  • walnut oil
  • fresh parsley
BLINI TOPPING 5
  • radishes
  • cress
  • basil oil

Instructions

  1. First, we’re making the blini batter. Mix all the ingredients together until smooth, then let it chill for like 5-10 minutes. Once the batter’s had its lil rest, heat up a pan with a bit of oil or butter and spoon in small circles of batter. I usually use 3/4 of a tablespoon. Here’s the pro tip: when you see those cute little holes popping up on the surface, it’s time to flip them. Cook each side for about 2-3 minutes until they’re golden and gorgeous. Boom, your blinis are born. Pop them on a cooling rack to chill out – no soggy bottoms here.
  2. Grab a bowl and mix the ricotta cream. For this, stir together ricotta, olive oil, lemon juice, salt & pepper until it’s smooth and creamy. Then load it into a piping bag if you’re feeling fancy, or just keep a spoon handy for the easy aesthetic.
  3. Once your blinis are cool, dollop or pipe some ricotta cream onto each one. Get creative – a little swirl, a casual blob, whatever your heart desires. Now they’re ready for toppings.
  4. For Blini topping 1, toast the walnuts in a pan without adding additional fat. Take them out and let them cool. Thinly slice the shallots into delicate rings and fry them in a bit of oil until crispy. Set aside to cool. Add half a walnut onto the blini, as well as about 1 tsp of the crispy onions. Finish with a drizzle of honey and a sprinkle of pink peppercorns. Toss on a few fresh thyme leaves and finish with a few drops of chili oil for a spicy kick that ties it all together.
  5. For Blini topping 2, slice fresh figs into eighths. Place one fig wedge on the ricotta cream, then crumble some blue cheese on the other side – as much or as little as your vibe calls for. Add a few drops of truffle oil, sprinkle with freshly ground pepper, and garnish with a touch of chopped chives to seal the deal.
  6. For Blini topping 3, flake some cooked salmon into bite-sized pieces and nestle it onto the ricotta cream. Slice red onions into thin strips, then scatter a few pieces on top along with some capers. Add a few drops of olive oil, a grind of fresh black pepper, and finish with a couple of dill sprigs.
  7. For Blini topping 4, tear thin slices of pastrami into strips, roll them into little spirals, and press them onto the ricotta. Diagonally halve some cornichons and place one half on the blini. Drizzle a few drops of walnut oil for a rich, nutty twist. Top it all off with a sprig of fresh parsley for a classy finishing touch.
  8. For Blini topping 5, thinly slice radishes into delicate rounds and place two slices on one side of the blini. On the other side, gently press on a little bunch of radish cress for that pop of green. Finish with a few drops of basil oil for a fresh, herbaceous flair.
  9. Serve these cute appetizers on a platter and watch them disappear in seconds.

  • Cook Time: 40 min

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

by | Dec 14, 2024 | 60 TO 120 MINUTES, APPLES, COMFORT FOOD, DESSERT & SWEETS, DINNER PARTY, INTERMEDIATE, VEGETARIAN, WARM DESSERTS, WINTER

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

JUMP TO RECIPE
JUMP TO VIDEO

December 14, 2024 by Kimberly

Golden rolls packed with spiced apples, drizzled with caramel, and topped with crunchy milk crumble – this dessert is a little masterpiece that’ll make your kitchen smell like pure magic.

75 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

340 PER PORTION

COMFORT FOOD

DINNER PARTY

DESSERT

WINTER

INTRODUCTION

ABOUT THE RECIPE

These crispy golden rolls, filled with spiced apples and topped with caramel & vanilla sauce and milk crumble, are everything you love about desserts. They’re the perfect blend of sweet, buttery, and crunchy, delivering big seasonal vibes in every bite. Whether you’re making them for a dinner party or just for yourself, this dessert promises to steal the show and leave everyone asking for seconds.

How to serve
Lay the rolls on a warm puddle of vanilla sauce, drizzle generously with caramel, and finish with a sprinkle of milk crumble for that perfect texture. Serve them while they’re still warm to keep the filo dough crisp and the apple filling gooey.

How to store
Store leftover rolls in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 180°C (350°F) for about 10 minutes to bring back their crisp texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble
“Let’s make a piece of happiness”
Print
.tasty-recipe-responsive-iframe-container-3b35c745 { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-3b35c745 iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

Apple Pie Rolls with Vanilla & Caramel Sauce & Milk Crumble

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4-6
Print Recipe

Description

Recommended Equipment

  • sharp knife
  • cutting board
  • two small pots
  • two small bowls
  • oven

Ingredients

Units Scale
APPLE PIE ROLLS
  • 8 filo pastry sheets
  • 1 apple
  • 150 milliliter apple juice
  • 2 tsp cornstarch
  • 15 grams white sugar
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • pinch of salt
CARAMEL CINNAMON SAUCE
  • 75g white sugar
  • 2 tbsp water
  • 20 grams butter
  • 75 grams heavy cream
  • 1/2 tsp cinnamon
  • 1/4 tsp vanilla extract
  • pinch of salt
VANILLA SAUCE
  • 150 grams heavy cream
  • 150 milliliter full-fat milk
  • 3 egg yolks
  • 1 vanilla bean
  • 50 grams brown sugar
  • pinch of salt
MILK CRUMBLE
  • 30 grams full-fat milk powder
  • 50 grams all-purpose flour
  • 30 grams powdered sugar
  • 1/8 tsp salt
  • 25 grams butter
  • 45 grams white chocolate

Instructions

  1. For the apple filling, dice the apples and add them to a pot with apple juice, sugar, cinnamon, nutmeg, salt, vanilla extract, and lemon juice. Simmer over medium heat for about 10 minutes until the apples are soft. Mix cornstarch with 2 tbsp of cold water, then stir it into the apple mixture. Bring to a quick boil until it thickens, then remove from heat and let cool.
  2. For the caramel-cinnamon sauce, heat sugar and water in a pot until it reaches 170°C (340°F) and turns a light golden caramel (about 10–15 minutes). Remove from heat and carefully stir in butter and cream – it may clump, but just keep stirring. Add a pinch of salt, vanilla extract, and cinnamon, mix well, and let it cool.
  3. For the milk crumble, combine milk powder, flour, powdered sugar, and salt in a bowl. Add melted butter and mix with your hands until crumbly. Spread the mixture onto a baking sheet and bake at 140°C (285°F) for about 10 minutes. While it bakes, melt the white chocolate. Once the crumble is baked, transfer it to a bowl, drizzle the melted chocolate over it, and stir until it forms larger clusters. Set aside.
  4. Next, prepare the vanilla sauce. You can find the recipe here.
  5. For the filo rolls, place a heaping tablespoon of the apple filling on each sheet of filo dough. Fold in the sides, roll them up, and seal the ends with a bit of water. Arrange the rolls on a baking sheet lined with parchment paper, brush them with melted butter, and bake at 180°C (355°F) for about 15 minutes until golden brown.
  6. To serve, pour the vanilla sauce onto plates or bowls, cut the filo rolls into three pieces each, and arrange them on top of the sauce. Drizzle with the caramel-cinnamon sauce and finish with milk crumbles. Enjoy!
  • Passive Time: 15 min
  • Cook Time: 60 min

French Onion Soup

French Onion Soup

by | Dec 11, 2024 | 60 TO 120 MINUTES, BEEF, BREAD, CHEESE, DINNER, EASY, FRENCH, GRUYERE, OMNIVORE, ONION, UMAMI, WINTER

French Onion Soup

French Onion Soup

JUMP TO RECIPE
JUMP TO VIDEO

December 11, 2024 by Kimberly

Cozy up with this rich, caramelized onion soup topped with broiled gruyere and crispy baguette. It’s warm, indulgent, and feels like a hug in a bowl.

75 MINUTES

EASY

OMNIVORE

FRENCH

455 PER PORTION

UMAMI

EVERYDAY

DINNER

WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s something magical about a bowl of caramelized onion soup. The rich, slow-cooked onions melt into a deeply savory broth that feels like pure comfort. And when you top it with a slice of crispy baguette smothered in broiled gruyere? Game over. It’s everything you need on a chilly evening. This dish takes time to build flavor, but trust me, it’s worth every minute. Cozy, rustic, and oh-so-satisfying, it’s the perfect way to warm up your soul.

How to serve
Serve this soup straight from the oven for the best experience. Ladle the rich broth into bowls, top with baguette slices, and load on the gruyere. Broil until the cheese bubbles and turns golden. Place the piping-hot bowls on a trivet or a wooden board, and serve with extra baguette for dipping. Pair it with a simple green salad or a crisp glass of white wine for a true French-inspired meal that hits all the cozy vibes.

How to store
Store leftover soup (without the bread) in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Broil baguette slices and cheese when ready to enjoy. The flavors deepen, making it even better the next day!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

French Onion Soup
French Onion Soup
French Onion Soup
“Let’s make a piece of happiness”
Print
.tasty-recipe-responsive-iframe-container-1415dfca { position: relative; overflow: hidden; padding-top: 56.3%; } .tasty-recipe-responsive-iframe-container-1415dfca iframe { position: absolute; top: 0; left: 0; width: 100%; height: 100%; border: 0; } clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
French Onion Soup

French Onion Soup

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 6
Print Recipe

Description

Recommended Equipment

  • large, heavy pot with lid
  • garlic press
  • sharp knife
  • cutting board
  • grater
  • ovenproof soup bowls

Ingredients

Units Scale
SOUP
  • 800 grams onions, sliced
  • 1 tbsp butter
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 3 garlic cloves
  • 1.5 tbsp all-purpose flour
  • 150 milliliter dry white wine
  • 1 liter beef stock
  • some sprigs fresh thyme
  • 2 bay leaves
  • salt & pepper to taste
BAGUETTE
  • 12 slices of baguette
  • 300 grams Gruyere cheese
  • butter
  • garlic powder
TOPPING
  • fresh thyme
  • freshly cracked pepper

Instructions

PREPARATIONS

  • Peel the onions, halve them, and slice into thin half-rings.
  • Peel the garlic cloves; they’ll be pressed into the onions later.

INSTRUCTIONS

  1. Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
  2. Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
  3. Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
  4. While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
  5. Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
  6. Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!
  • Prep Time: 15 min
  • Passive Time: 15 min
  • Cook Time: 45 min

en_USEnglish
de_DEDeutsch en_USEnglish