Difference between revisions of "French onion soup"
From Sam J Wiki
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* 15ml olive oil | * 15ml olive oil | ||
* 25g butter | * 25g butter | ||
| − | * | + | * 1ml sugar |
* 50ml vermouth | * 50ml vermouth | ||
* 12.5ml cognac | * 12.5ml cognac | ||
* 500ml beef stock | * 500ml beef stock | ||
| − | * | + | * 1ml mustard(optional) |
* 5ml bistow gravy granules | * 5ml bistow gravy granules | ||
* 10g gruyère or extra matured cheddar cheese (grated, blade #3) | * 10g gruyère or extra matured cheddar cheese (grated, blade #3) | ||
Revision as of 16:42, 21 January 2024
Based on french onion soup. This is more detailed for my food processor which does not cook.
French onion soup
Ingredients
- 3 large onions
- 15ml olive oil
- 25g butter
- 1ml sugar
- 50ml vermouth
- 12.5ml cognac
- 500ml beef stock
- 1ml 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.
