Gastronomixs

Smoked onion bouillon

This special vegetable bouillon has the savoury taste of smoked onions. This bouillon is the ultimate substitute for classic bouillons with meat or poultry.

Makes 10l.

Smoked onion bouillon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to thousands of components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

10

l

vegetable stock

1

kg

onions, smoked

1

bulb

garlic, smoked and halved

6

 

pomodori tomatoes 

250

g

button mushrooms and/or eryngii

6

 

peppercorns, crushed

100

ml

medium dry sherry

4

l

water

As needed:

 

salt

Preparation method

  • Heat the vegetable stock to boiling point and add the remaining ingredients.
  • Reduce to low heat and simmer for 2 hours.
  • Pour the bouillon through a sieve lined with a damp passing cloth.
  • Allow to evaporate to the desired consistency.

Serving suggestions

  • As a basic ingredient in soups and sauces, particularly vegetarian ones.
  • As a basic ingredient in a clear vegetarian main course soup, e.g. with white beans, tomato, tarragon, and a poached egg.
  • As a flavour enhancer in other dishes. e.g. to cook beans, rice, or potatoes in.
  • As a flavour enhancer in other dishes. e.g. to simmer vegetables in.

Previous page