French Onion Soup

Broth part: Put all the ingredients for the vegetable broth into a pot, and add water until it just covers the ingredients.

Fill the steam oven water tank with water.

Place the pot containing the vegetable broth in the lower layer of the steam oven, select the steam function, and set it to steam at 110°C for 1 hour.

After steaming is complete, remove the vegetable broth and strain the liquid (about 700g) for later use.

Thick soup part: Peel the onion and cut it into evenly thin strips.

Chop 2 cloves of garlic, heat the pan with cold oil, stir-fry the onions over high heat until wilted, then add the minced garlic.

After the onions begin to slightly change color, add a small amount of water and keep stirring with a spatula. As the onions deepen in color, continue adding a small amount of water until the onions are stir-fried into an even caramel color.

Pour the broth into the pot, bring it to a boil over high heat and skim off the foam, then reduce to medium heat and cook for 15 minutes. After turning off the heat, season with salt and black pepper.

After spreading garlic juice and olive oil on the surface of the bread, cut it into cubes and place it in an oven preheated to 180°C with both upper and lower heat functions. Bake for 10 minutes, then take out the bread and let the oven continue to heat.

Ladle the onion soup into a heat-resistant container, place the toasted bread slices on top of the soup, and sprinkle with mozzarella cheese.

Continue placing it in the steam oven, using the upper and lower heat function at 200°C, and bake for 8 minutes.

Bake until the cheese turns golden brown and the aroma of onions is noticeable, then take it out of the oven to eat.