關於 french onion soup for two ，我們在網路上蒐集到這些相關的討論、資訊與評價

「For香港観眾…比埋条命你好無？」
從來都話香港觀眾質素低，永遠都鍾意
踩左先，佢地唔會理你背後付出幾多時間、
心血、準備，而Haters正正靠呢樣寄生。
而近日係電視上出現返…有史以黎失去既
真性情、熱血、超展開既精神，為一班
就連無睇電視既haters都收哂皮。其實
佢地想帶既訊息都係想比一班仍然堅持
緊既人，好似呢間西環小店「The Ground
Kitchen」繼續做自己想做的事，為自己既
食客、為自己既朋友維持一股愛既力量。👇
-
📌Homemade · Beef Wellington Set -
$888/Head · (Minimun order for two)
♦️Daily · Appetizer -
▪ Diamond Clams · Creamy Saffron Sauce -
▪ 24-Month Aged Parma Ham · Mozzarella
Cheese · Melon -
▫ 第三訪一定要震撼一下味覺，呢到鎮店
之寶就係「威靈頓·牛柳套餐」，呢個價錢
每位$888包左一個自選頭盤、一個餐湯、
一份主菜同埋一份甜品，價錢黎講絕對係
性價比之高，但至少要兩位起先可以點喔。
頭盤方面我揀左「蕃紅花忌廉·煮鑽石蜆」，
每隻鑽石蜆肥大肉厚，裡面乾淨無沙，
口感相當creamy，加埋底部既蕃紅花忌廉，
份外惹味；而「巴馬火腿24個月·水牛芝士·
蜜瓜」每一啖parma ham入口鹹香到位，
再一啖蜜瓜夾雜清甜之間，令味蕾稍有減膩
作用，再黎一啖水牛芝士層次非常豐富。

♦️S o u p -
▪ French · Onion Soup -
▪ Creamy · Cauliflower Soup -
▫ 餐湯方面同朋友分別試左「法式牛骨·洋蔥湯」
同埋「椰菜花·忌廉湯」。前者湯底用上牛骨
熬製，面頭灑上parsley，濃香得黎唔會太膩，
唔錯；後者用左新鮮椰菜花打成，質感香滑
加上明顯松露香，令人欲罷不能！
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📌M a i n -
▪ Homemade · Beef Wellington -
▫ 輪到重頭戲既「威靈頓·牛柳」，要先大讚
大廚功架十足，外層既酥皮熟度拿捏得岩岩
好，厚薄適中得黎唔會太淋，保持到香脆感，
抵讚；而主角風乾過既美國黑安格斯牛柳
肉質軟腍爽彈，就算上左年紀既老人家都非常
易咬；兩樣食材配合得天衣無縫，絕對唔會失望。
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📌D e s s e r t -
▪ T i r a m i s u -
▫ 甜品方面我揀左個餐廳新推出既「提 拉
米 蘇」，味道上係屬於傳統經典意式風味；
酒味相對比較濃烈，同時口感creamy
甜而不膩，幾好食。
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📎 The Ground Kitchen
📍西 環 西 營 盤 水 街 47 號 地 舖

《大坑法式二人餐🥂🇳🇱》
🇳🇱Warren Set For Two ($988)
.
Starter
📍 Baked Scallop with Black Truffle Cheese Sauce 芝士黑松露菌焗帶子
帶子柔軟，上面配上芝士和黑松露菌，為淡味的帶子帶來衝擊，令整體味道更有層次。
.
📍Pan Seared Foie Gras with Fig and Apple Jam 香煎鴨肝配無花果、蘋果醬
當服務生奉上香煎至金黃色的鴨肝時🦆，鴨油香在空氣中飄散，令人垂涎三尺🤤。廚師將鴨肝的油份逼出，有入口即化的口感。旁邊配上清新的無花果和蘋果醬，有助減輕油膩感，很好吃😋。
.
📍羽衣甘藍牛油果黎麥沙律配士多啤梨青檸汁
Avocado Kale Quinoa Salad with Homemade Strawberry and Lime Dressing
這個前菜非常好吃，熟透的牛油果口感軟滑🥑，拌入藜麥，非常健康，配上旁邊的羽衣甘藍，清新又好吃🌿。
.
Soup
📍French Classic Onion Soup法式洋蔥湯
洋蔥湯熱辣辣奉上，上面再配上芝士和蒜蓉法包🥖，好喝。
.
📍Crab Meat Pumpkin Soup蟹肉南瓜湯
南瓜湯Creamy，味道甜而濃厚🎃，不錯。
.
📍Lobster Bisque with Urchin (+$30) 海膽龍蝦湯
這個海膽龍蝦湯真的不得了，超出了預期，龍蝦味非常非常濃郁🦞，還要配上海膽，配外加三十元也是抵吃的。
.
Main Course
📍Roasted N.Z. Lamb Rack with Polenta Cake and Rosemary Gravy 燒紐西蘭羊架配玉米餅加迷迭香燒汁
🐏羊架肉厚骨薄，質素高，外層怖滿香草🌿，切開肉質粉嫩，肉質細嫩，有羊味，好吃😋。
.
📍Pan Seared US Prime Striploin with Potato Gratin, Black Truffle Gravy 香煎美國頂級西冷配芝士忌廉薯仔配黑松露燒汁
西冷肉扒分量不算多🥩，牛肉相對驚得較熟，味道未能令人留下深刻印象。反而伴碟的忌廉薯仔批🥔加上芝士去焗，外表酥脆，內裏軟滑，有點驚喜。
.
📍Pan Seared Grouper with Rationate, Roasted Potato and Bell Pepper Sauce 香煎石斑魚配番茄汁燴菜配燒薯仔西椒汁
厚厚的石斑魚肉，比預期中好吃😋，魚肉嫩滑，魚皮煎得香脆，賣相精緻。下面配上香氣濃郁的燒薯仔🥔，不錯吃。
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Warren (大坑)
大坑華倫街9號地下1號舖
. @ Warren Restaurant

Hello friends! Today we're going to share with you how to make a classic and super delicious French pumpkin soup(soupe à la citrouille), and the recipe is from Michelin star chef Thomas Keller.

No matter how you call it pumpkin soup or squash soup, pumpkin soup is always classic. It’s my family favorite, and it’s something that never gets old. Also it's healthy, creamy, and keeps you cozy. You can use various squashes to make this soup, like butternut squash or kabocha squash. This soup is indeed delicious, perfect for a cold day, and it’s also a beautiful dish to serve on a holiday.

We strongly recommend you try this recipe if you love pumpkin soup, once cooked, served with crispy bacon, croutons or our favo “crème fraîche and nutmeg”. Hope you like this video. :)

This is an #ASMR ver, you can check out the other version that with BGM and Voices in Chinese if you like:
https://youtu.be/jV0PYkB9mA4
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How to make pumpkin soup / squash soup
pumpkin soup Recipe

☞ Serves: 2-3

✎ Ingredients
kabocha squash 3, diced 180g, rostered 120g
olive oil 20ml
2 springs sage
celery 15g
carrots 30g
shallots 20g
onions 30g
garlic cloves, smashed
honey 15ml
vegetable stock 600ml, more if needed
bouquet garni 1 spring, about Italian parsley, thyme and bay leave
salt Q.S
ground black pepper Q.S
📍 French vegetable Broth：you can check our Mushroom soup video ( https://youtu.be/f-AMOarrAGY ) , don't need to add mushroom stems, all you need are a medium size carrot, half onion, a stick of  celery and 5-6 black pepper corn, you also need  a bundle of Bouquet Garni, includes bay leaf, thyme and parsley.

✎ Instructions
1. Slice the carrot, shallot, celery and onion, peel and smash the garlic.
2. Slice the squash in half lengthwise. Then scoop out and discard the seeds of squash. Keep two half squash for use later. Carefully peel away the skin from the squash until you reach the orange flesh. Dice the flesh into small cubes.
3. Preheat the oven to 170°C, line a foil on the baking tray. Brush each half inside and out with olive oil, and sprinkle the cavities with salt and pepper, then put a sprig of sage into each. Place cut side down on the baking sheet, bake for 44-45 minutes or until tender. The baking time depends on the size of squash.
4. Remove the roasted squash from the oven and let cool, then scoop out the flesh and set aside.
5. Pour the remaining olive oil in a stockpot over medium high heat, add celery, carrots, onions and shallots, fry for 3-5 minutes or until tender.
6. Add diced squash and smashed garlic, season with salt and black pepper, reduce the heat to medium low to keep the squash and garlic from coloring, stir for 2 minutes.
7. Add honey and keep stirring for 2 minutes, then pour the broth and bouquet garni, bring to a simmer and cook for 10 minutes or until the squash is tender.
8. Add the roasted squash and simmer gently for about 30 minutes.
9. Once cooked, remove from the heat and discard the herbs. Blend and puree the soup. Strain the soup into a bowl. Taste the soup and season if needed. You can serve it while the soup is not too hot, or chill overnight and enjoy in next day.

📍 How To Enjoy：You can mix and whisk the crème fraîche and nutmeg, and spoon some in top of soup. Or put some croutons or bacon bits are good ways to enjoy it.

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Chapter:
00:00 Opening
00:32 Ingredients
01:34 Preparation
02:26 Pumpkin
04:13 Bake pumpkin
06:34 Pumpkin Soup
10:47 pumpkin soup with crème fraîche
11:50 pumpkin soup with croutons
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#Vegan
#PumpkinSoup
#easyRecipes

Hi, everyone :) today we'll show you how to make our favorite french onion soup.

This winter, try this recipe to make a perfect and classic French onion soup. With nice stock base and slow-cooked caramelized onions, of course never forget to put a slice of bread on top with melty cheese. What a comfort food like this. Hope you like this video. Enjoy. :)

This is an #ASMR ver, you can check out the other v er that with BGM and Voices in Chinese if you like:
https://youtu.be/ViHXTfGX-b8
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French Hot Chocolate Recipe

☞ Yields: 2~3 Servings.

✎ Ingredients
onions 600g, 2 large red or yellow onions
bay leaf & thyme (fresh or dried are ok)
red wine 150ml
sugar 5g
black pepper 1/2 tsp
chicken stock 500ml (beef or vegetable stock are fine)
unsalted butter 25g
baguette 2~3 slices
garlic 1
a little cheese, shredded (gruyere or cheddar and mozzarella)

✎ Instructions
1. Cut the root and stem. Halve each onion through the root to divide it into two equal halves.
2. Remove the papery skin and first layer of onion.
3. For French cut, lay onion cut side down. slice along the lines of onion from root to stem end. It's the best way for slicing onion for caramelizing. They won't break down when cooked for a long time.
4. In a hot pot over medium heat, add butter and few drops of olive oil, and then place onion slices and continually stir for 5 minutes,
5. Add the thyme and bay leaf, switch to low heat and cover with lid to cook for 15 minutes.
6. Remove the lid, at this stage, onions are soften. Increase the heat to medium low, and keep cooking and stirring until the onions start to brown, about 18~20 minutes.
7. Remove the leaf and thyme. Scraping the browned bits on the bottom and side of the pot. Add red wine and cook for 15 minutes.
8. Pour the stock and seasoning with black pepper, if your stock is unsalted, you can add a little salt. Bring to a simmer about 10~12 minutes. Onion soup is down.
9. Meanwhile, preheat the oven to broil. Bake the baguette slices until golden brown, rubbed with garlic. set aside.
10. Divide soup into bowls, top with baguette slices, add cheese. Then place the soup into oven and broil until golden brown and cheeses have melted. Serve immediately. Bon appétit!
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#onionsoup
#FrenchCuisine
#comfortingfood