Difference between revisions of "French onion soup"
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[[Recipes|Other recipes]] | [[Recipes|Other recipes]] | ||
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| − | Based on french onion soup. This is more detailed for my food processor. | + | Based on [https://www.kenwoodworld.com/en-int/cooking/recipes/cooking-chef-recipes/soups-and-starters/french-onion-soup french onion soup]. This is more detailed for my food processor. |
| − | Ingredients | + | = French onion soup = |
| + | == Ingredients == | ||
* 3 large onions | * 3 large onions | ||
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* 10g gruyère or extra matured cheddar cheese (grated, blade #3) | * 10g gruyère or extra matured cheddar cheese (grated, blade #3) | ||
| − | Directions | + | == Directions == |
# Blade #4 and slice onions. This is the thin slicer blade, so if doing by hand aim for thin slices. | # Blade #4 and slice onions. This is the thin slicer blade, so if doing by hand aim for thin slices. | ||
# Heat oil, butter and sugar and then add onions. | # Heat oil, butter and sugar and then add onions. | ||
Revision as of 20:56, 26 February 2022
Based on french onion soup. This is more detailed for my food processor.
French onion soup
Ingredients
- 3 large onions
- 15ml olive oil
- 25g butter
- 1/4 tsp sugar
- 50ml vermouth
- 12.5ml cognac
- 500ml beef stock
- 1/4 tsp mustard(optional)
- 5ml bistow gravy granules
- 10g gruyère or extra matured cheddar cheese (grated, blade #3)
Directions
- Blade #4 and slice onions. This is the thin slicer blade, so if doing by hand aim for thin slices.
- Heat oil, butter and sugar and then add onions.
- Cook until caramalised.
- Add booze cook for 10 minutes or until liquid has evaporated
- Add beef stock, mustard and bisto, cook for 45 minutes.
- Serve
- Add grated gruyere or cheddar after serving.
