Ingredients:
- 5 onion (I use 2 sweet, 1 red, 1 white and 1 yellow)
- 1 tbsp butter
- 1 tbsp olive oil
- Salt and pepper
- 1 cup (8oz) leftover wine (I’ve used red and white, both work, although I like red better)
- About 2 cups chicken broth (I used leftover turkey broth)
- About 4 cups beef broth (2 cans) (lower sodium fat free preferred)
- 1 tbsp oat flour or other thickener
- 1 tbsp dried parsley
- 2 dried bay leaves
- 1 tsp dried thyme
- ½ tsp dried rosemary
Heat butter and oil in large saucepan over medium heat.
Place a layer of onions to the pan and sprinkle with salt and pepper. Onion said, adding more salt and pepper seasoning. Continue until all layers of the onion. Let the onions about 20 minutes. You start to feel a good pipe. The temperature is so low that the onion does not burn too.
After 20 minutes stir in the onion. Keep stirring the onions over medium heat for 1 hour, occasionally. Significant reduction of the onion and start to darken in color.
After an hour increase heat to high. Add the wine and cook until reduced slightly.
Now it is my special trick Take a tablespoon of the mixture of wine and onion in a blender puree add oatmeal, dried herbs and mix on top for a second or two sure to catch up and a towel... when the mixture of hot things. broth and spice mixture into the pan with the wine remaining onion mixture. As for the stock, I use a mixture of beef and chicken meat is completely about 6 cups. If you use boxes, would be one of Chicken and beef work.
Bring the broth to bring to a boil, then reduce heat until ready to serve.
In my house we have still skip the bread, but you can if you wish. I sprinkle a bit of my cheese "Mozzarella fantasy. The man had a thick slice of provolone cheese and broil it. In any case, it is good stuff!
0 komentar:
Posting Komentar