Best 7 Onion Bouquet Garni Recipes

FRENCH ONION SOUP

Steps:

• Trim the ends off each onion then halve lengthwise. Remove peel and finely slice into half-moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
• Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consomme, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
• Season soup mixture with salt, pepper and cognac. Remove bouquet garni and ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.

BOUQUET GARNI

Steps:

• Gather the ingredients.
• Combine the parsley, thyme , bay leaf, and rosemary (if using) in a bowl.
• Place the herb mixture in a double-layered square of cheesecloth .
• Gather the sides together to form a pouch and then secure the bundle with a piece of kitchen twine. Leave 1 piece of the string long enough so you can easily remove the bouquet garni from the cooking pot.

ONION BOUQUET GARNI

Steps:

• Stick the cloves in the onion.
• Tie into a small square of cheesecloth and add to broths, stews, stock pots, bouillon, and other savory dishes.

BOUQUET GARNI

Steps:

• Wrap 2 parsley sprigs, 1 bay leaf, 1/8 tsp thyme, and 1/8 tsp tarragon in a 6" square of cheesecloth.
• Tie into a bag using kite string.
• Pack herb bouquets into a wide-mouthed canning jar, with a clamped lid.
• Use as a seasoning for stews or sauces, adding bouquet during the last 30 minutes of cooking.

DRIED BOUQUET GARNI BY TOULA PATSALIS

Steps:

• Mix together in a jar with a tight lid. Store in the pantry.

BOUQUET GARNI

Steps:

• Cut six double layers of cheesecloth in 6-inch squares.
• Cut six 5-inch pieces of string.
• Place basil, oregano, rosemary, savory, thyme, tarragon, celery seeds, if using, and garlic flakes in small bowl.
• Toss together until well combined.
• Place 1 bay leaf (3 pieces) in the center of each cheesecloth square.
• Divide the herb mixture evenly among each bundle.
• Bring edges of one piece of cheesecloth together in center.
• Tie securey with one piece of string.
• Repeat with remaining bundles.

CLASSIC BOUQUET GARNI

Steps:

• Make ingredients into a bundle with the herbs on the inside .
• Lightly tie with white string.
• Leave a long enough "tail" to tie to the handle of the pan for easy removal at the end of cooking.