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How to Cook Perfect Vickys French/Scottish Onion Soup, GF DF EF SF NF

How to Cook Perfect Vickys French/Scottish Onion Soup, GF DF EF SF NF

Vickys French/Scottish Onion Soup, GF DF EF SF NF. Before you jump to Vickys Scottish Beef Olives with Onion Gravy, GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy. It can truly help your health for short term as well as for the long haul. We hope you got benefit from reading it, now let's go back to vickys butter bean soup, gf df Puree a quarter of the soup to thicken it then season to taste.

Vickys French/Scottish Onion Soup, GF DF EF SF NF Your soup will only be as good as the. Vickys Mini Meatloaf Meatballs, GF DF EF SF NF one at a time This is basically the same recipe as Vickys Haslet (Pork Meatloaf), GF DF EF SF NF separately. To get started with this particular Serve warm with boiled potatoes, greens and onion stuffing and gravy, or cold with potato salad and chutney. You can cook Vickys French/Scottish Onion Soup, GF DF EF SF NF using 17 ingredients and 6 steps. Here is how you cook that.

Ingredients of Vickys French/Scottish Onion Soup, GF DF EF SF NF

  1. Prepare 40 grams (3 tbsp) of sunflower spread or butter.
  2. You need 1 tbsp of pure olive oil.
  3. It's 680 grams of red onions, thinly sliced.
  4. It's 1 tsp of salt.
  5. It's 1/2 tsp of sugar to help caramelise the onions.
  6. It's 40 grams (3 tbsp) of gluten-free / plain flour.
  7. Prepare 1 clove of very finely chopped garlic.
  8. It's 1 dash of Vickys Soy-Free Soy Sauce or Worcestershire Sauce, recipes both linked below.
  9. You need 110 ml of red wine.
  10. It's 1900 ml of beef or mushroom stock.
  11. You need 3 tbsp of brandy (optional).
  12. It's 1 of ground black pepper & extra salt to taste.
  13. You need 1 pinch of thyme leaves.
  14. Prepare of Topping.
  15. You need 1 of french baguette, cut into rounds then thickly cubed, a gluten-free recipe from my profile is below.
  16. It's 1 tsp of melted sunflower spread or butter.
  17. Prepare of as much grated cheese as you prefer to make the soup 'lid', gruyere & parmesan are the traditional choices. *I use a mixture of my own homemade coconut cheddar and Veganic brand mozzarella.

Brown the minced beef and drain off the fat. Vickys French/Scottish Onion Soup, GF DF EF SF NF. sunflower spread or butter•pure olive oil•red onions, thinly sliced•salt•sugar to help caramelise the onions•gluten-free / plain flour•very finely chopped garlic•Vickys. Mix the flour, xanthan gum, cayenne / mustard powder and salt in a bowl. Rub in the margarine until the mixture resembles breadcrumbs.

Vickys French/Scottish Onion Soup, GF DF EF SF NF instructions

  1. Melt the butter & oil together over a medium low heat in a large stock pot. Add the onions and turn the heat to low. Give them a stir to coat in the oil then put the lid on and find something else to do for 15 minutes, don't disturb the onions.
  2. After the 15 minutes are up, uncover the pot, add the sugar & salt and cook the onions for at least 45 minutes, stirring frequently until they are lovely and caramelized. Don't skimp on the cooking time here. This is what builds the intense flavour base, just like a gumbo roux.
  3. After the onions have fully caramelized, add the garlic & flour and cook while stirring a further 3 minutes. Add the red wine and stir well scraping the bottom of the pan. Add the soy sauce/worcestershire & stock, a quarter amount at a time and stirring after each addition. Add a little pepper to taste but go easy on the salt. The cheese will add some saltiness itself and you don't want to overdo it. Turn up the heat and let simmer partially covered for 30-40 minutes, skimming if needed. Add in the thyme
  4. Preheat the oven to gas 3 / 165C / 325°F and spread the bread cubes on a lined baking tray. Toast, keeping your eye on them until they're golden all over then drizzle them with the melted spread / butter
  5. Put 6 soup bowls onto a foil-lined baking tray. Bring the soup back to the boil then add the brandy. Ladle the soup into the serving bowls, stir into each a tbsp of the cheese then top each with enough croutons to cover the soup. Top this with as much cheese as you like. Bake for 20 minutes then finish off under the grill to brown the top of the cheese. Serve immediately
  6. This is a kind of french/scottish onion soup fusion. Scottish style includes a leek, the garlic, worcestershire sauce and thyme where french does not. Also the bread is cubed where french style is to leave it in thick slices.

Add the cheese, spring onion and milk and form a soft dough. Vickys Hot Sour Beef Salad GF DF EF SF NF. Prepare of softened Stork margarine (the gold foil block is DF & SF but use any marg of choice). Prepare of icing / powdered sugar plus extra for dusting. Just four days prior we sat together in.


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