HTC201 – HAUTE CUISINE

TABLE A – SALAD & APPETIZER

French onion soup & crostini onion cheddar

olive oil / canola oil / corn oil 100 g - for sautéing

white / yellow onion 800 g - cut into 4 halves, slice thinly
vegetable stock 4 litre
white sparkling 500 ml - decarbonated
black peppercorn 5g - crushed
bay leaf 2 pc - whole
garlic 1 pc - smashed
salt & pepper to taste

 heat the oil in a sandwich bottom heavy wide saucepot over moderate heat
 add the onions, sauté for 45 minutes without letting them burn
 add in sparkling, garlic, and bay leaf and simmer for 2 minutes
 then add in the stock, and simmer for 20 minutes, remove any foam on surface during this
process.
 check the seasoning and ready to serve

crostini onion cheddar

baguette / French bread (frozen) 1 no - slices slanting with thin thickness

white / yellow onion 400 g - cut into halves and slices, medium thick
garlic 2 no - smashed, chopped finely
unsalted butter 50 g - for sauté
thyme, sprig 5g - take the leaves only, slices or chopped
salt & pepper to taste
culinary cream 50 g
parmesan cheese 10 g - grated, fine
cheddar cheese 60 g - grated, coarsely
olive oil 10 g

 sauté the onion to sweat, and well brown, add in thyme, then season well
 add the cream mix well. take out from flame
 place the onion mixture on the bread, and top with mixture of cheese
 drizzle some olive oil on top of the crostini
 top the mixture to baguette, bake for at 180c / gas 4 until browned

tools & equipment

combi oven at 180c, conventional at gas 4,

pot, wooden spoon, wire mesh or food blender, ladle, measuring jug, roasting tray

source:
- self-creation