JRChadwick
Member
Shit. Had this one done a few days ago, but forgot to post it. Anyway, here it is.
This month's recipe, Onion Soup!
Here's what you'll need:
3 small-medium onions preferably of different types.
4 cloves of garlic.
42oz. of beef broth.
2tbs. butter.
2tbs. sugar.
2tsp. salt.
Extra Virgin Olive Oil.
,¼C. all purpose flour.
1tbs. corn starch.
1tsp. Rosemary.
1tsp. Thyme.
Browning sauce.
Worcestershire sauce.
1 loaf of French bread or French Baguette.
,¼C. (plus extra) mixture of Parmesan and Romano cheeses.
Monterrey Jack cheese.
Start by slicing the onions into rings about ,¼in. thick. A little less than a centimeter. Mix them in a pot on low heat with the butter, sugar, and salt. Stir until the butter melts and the onions are well coated. Then stir intermittently.
After about 10 minutes on low, the onions should be very soft and starting to shrink. Stir in a drizzle of olive oil.
Finely dice the garlic and add to the pot. Turn up the heat to medium-high and stir for a minute.
Add the flour and corn starch and mix until it is thick and starts to brown.
Add 1/3 of your beef broth and again, stir until it turns pale and slightly thick.
Pour in the remaining beef broth, the rosemary, and the thyme and turn the heat to medium low. Cover and simmer for thirty minutes, stirring more occasionally.
Once the onions start becoming translucent, mix in the Parmesan and Romano cheeses slowly. Let it simmer for another five minutes.
Add a dash of browning sauce and Worcestershire sauce and remove from heat.
Fill oven safe bowls, such as ramekins, with the soup. Top with thin slices of French bread followed by generous slices of Monterrey Jack, Parmesan, and Romano cheese.
Place in an oven and broil at 400*F until the top cheese browns lightly, about ten minutes, and serve.
This month's recipe, Onion Soup!
Here's what you'll need:
3 small-medium onions preferably of different types.
4 cloves of garlic.
42oz. of beef broth.
2tbs. butter.
2tbs. sugar.
2tsp. salt.
Extra Virgin Olive Oil.
,¼C. all purpose flour.
1tbs. corn starch.
1tsp. Rosemary.
1tsp. Thyme.
Browning sauce.
Worcestershire sauce.
1 loaf of French bread or French Baguette.
,¼C. (plus extra) mixture of Parmesan and Romano cheeses.
Monterrey Jack cheese.
Start by slicing the onions into rings about ,¼in. thick. A little less than a centimeter. Mix them in a pot on low heat with the butter, sugar, and salt. Stir until the butter melts and the onions are well coated. Then stir intermittently.
After about 10 minutes on low, the onions should be very soft and starting to shrink. Stir in a drizzle of olive oil.
Finely dice the garlic and add to the pot. Turn up the heat to medium-high and stir for a minute.
Add the flour and corn starch and mix until it is thick and starts to brown.
Add 1/3 of your beef broth and again, stir until it turns pale and slightly thick.
Pour in the remaining beef broth, the rosemary, and the thyme and turn the heat to medium low. Cover and simmer for thirty minutes, stirring more occasionally.
Once the onions start becoming translucent, mix in the Parmesan and Romano cheeses slowly. Let it simmer for another five minutes.
Add a dash of browning sauce and Worcestershire sauce and remove from heat.
Fill oven safe bowls, such as ramekins, with the soup. Top with thin slices of French bread followed by generous slices of Monterrey Jack, Parmesan, and Romano cheese.
Place in an oven and broil at 400*F until the top cheese browns lightly, about ten minutes, and serve.