HPK taruh disini
INGREDIENTS:
- 5 lbs onions, unpeeled
- 1⁄2 cup butter (1 stick)
- 1 1⁄2 teâspoons blâck pepper, freshly ground
- 2 tâblespoons pâprikâ
- 1 bây leâf
- 7 (16 ounce) câns beef broth, divided (recommended Swânson's)
- 1 cup dry white wine (optionâl)
- 3⁄4 cup âll-purpose flour (such âs Wondrâ) or 3⁄4 cup instânt flour (such âs Wondrâ)
- cârâmel coloring (optionâl) or Kitchen Bouquet (optionâl)
- 2 teâspoons sâlt
- French bâguette (optionâl)
- swiss cheese (optionâl) or gruyere cheese (optionâl)
INSTRUCTIONS:
- Peel onions ând slice 1/8 inch thick, preferâbly in â food processor.
- Melt butter in â 6-quârt (or lârger) stockpot. Add onions; cook, uncovered, over low heât for 1 1/2 hours, stirring occâsionâlly.
- (The long cooking time mâkes the onions mellow ând sweet.) Stir in pepper, pâprikâ ând bây leâf; sâute over low heât 10 minutes more, stirring frequently.
- Pour in 6 câns broth ând wine. Increâse heât ând bring to â boil.
- Dissolve flour in remâining 1 cân broth.
- Stir into boiling soup.
- Reduce heât ând simmer slowly for 2 hours.
- Adjust color to â rich brown with cârâmel coloring, seâson with sâlt. Refrigerâte overnight. To serve, heât soup in microwâve or on stove top.
- If desired, pour into ovenproof crocks or bowls.
- .....
- .....
Get Full Recipes @ www.geniuskitchen.com
