Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > posts > 2017 > 03 > 2017-03-03_French_Onion_Soup.html
French Onion Soup with Sous Vide Chicken
/posts/2017/03/2017-03-03_French_Onion_Soup.html
You are viewing revision f749a101 from 2019-09-23 10:51:30 -0600.
See current version
and other versions
Links are to the current pages which may not exist or have changed.
ID-based links may not work. Internal links have [@rev] links to this revision
or add ?rev=f749a101 to a URL.
See the help page for more information.
I had planned to make French Onion Soup[@rev] a few days ago but didn't get to it until now. I caramelized onions a the night before I was supposed to make it but they ended up sitting in the fridge for a bit.
I heated them up but decided not to do the flour. I did however save the liquid from the 72-hour brisket[@rev]. I used this as my beef broth, though it was less. The rest was chicken broth plus the wine.
And I let it simmer for about an hour and a half since the chicken was going.
On the chicken, I followed 2016-06-28[@rev] and did the chicken with a bit of butter, garlic, salt, pepper, roasted garlic powder, and Mural of Flavor. I let that sous-vide for 90ish minutes (probably more). I finally seared it on the pan for about 60 seconds per side.
I then made a bit of a pan-sauce from the liquid in the sous-vide bags. I liked the chicken a lot. A nice amount of flavor and (obviously) not overcooked.
The soup was fine. I thought it was maybe a bit too salty but that is pretty typical of soups.