Whole Onion Soup Sous Vide – Japanese Cooking Set BONIQ to 90℃ for 1 hr 20 mins.
Put all the ingredients (water, cube bouillon and laurier) of soup in a pan and put on fire. Shimmer well to dissolve the cube bouillon. Check the taste, add salt and pepeer if needed. Peel the onion and cut off the top and bottom.
Cut slightly on the top in the shape of cross. Put the shimmered soup after cooling down and onion together into a freezer bag then vacuum seal the bag. When BONIQ Sous Vide Cooker reaches the target temperature, submerge the freezer bag into the hot water and start sous vide cooking.
When the cooking time is long with high temperature like this recipe, cover the water pool with aluminum foil and likes. Otherwise the water line will drop because of evaporation to turn off the BONIQ Sous Vide Cooker automatically. When the timer beeped, remove the freezer bag from the BONIQ hot water and put them in each soup plate with the soup.
Splash garnish of your choice.