|This fantastic, flavour filled Soup Shot makes a fantastic starter as part of a Roving Canape Selection.|
I top it with a Caramelised Gruyere crouton lid and curled Spring Onion but you may prefer to add a trio of Caramelised Pearl Onions on a mini Cocktail Skewer or other garnish...
You can make this up to 2 day before hand to allow extra flavour and feel free to choose red onions over brown for a more deeper colour and flavour.
If using as an Entree double the recipe for a generous 4 serves.
The recipe will provide 12 shots and goes down a treat for a Cocktail Party.
4 medium Organic Brown Onions
30g Quality Butter
1 Tbsp Sweet Paprika
2 Litres Quality Beef Stock
100ml full bodied Red Wine (Cabernet Sauvignon)
Cracked White Pepper
Himalayan Pink Rock Salt
3-4 Slices of your favourite Bread
60g Gruyere Cheese, grated finely
4 sprigs Organic Spring Onion
In a heavy based saucepan, over medium heat, melt the butter. Slice the onions into long thin lengths (julienne).
Add the bouget garni, wine and paprika and allow to saute for at least 8 minutes.
Add in the Beef Stock and reduce heat to low, allow to reduce by half to ensure the onion flavour is well and truly infused with the stock.
Taste test and adjust seasoning with Pepper and Salt to taste. Set aside and keep warm.
Cut rounds out of the bread to fit the top of each shot glass.
Sprinkle the gruyere cheese and caramelise with a torch.
Thinly slice some of the Spring onion and refresh in iced water to curl.
Poor the soup carefully into the shot glasses then top with gruyere crouton and spring onion.
Now serve and enjoy....