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@m.ca.misa.gold: Cao su non, băng tan

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Mẹ của Sago
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Wednesday 25 June 2025 03:05:17 GMT
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tin.l0698
Tiên Lê :
1 hộp bao nhiu cuộn vay
2025-09-21 13:39:57
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skibiditoilet1233224
An Đông Phát NLMT :
Này tombo loại mấy sop.
2025-10-28 05:40:20
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French Onion Soup:) Homemade Beefstock 4-5 lbs beef bone ¼ tomato paste 1 yellow onion, cut into large pieces 3 carrots, cut into large pieces 3 ribs of celery, cut into large pieces 1 small bunch of thyme 1 small bunch fresh parsley 1 Tbsp black peppercorns 2 bay leaves 8 cups water Soup 5 medium yellow onions, thinly sliced 6 Tbsp unsalted butter 4 Tbsp olive oil 2 Tbsp all purpose flour 1 cup white wine ⅓ cognac 6-8 cups homemade beef stock 2 bay leaves 3 rosemary sprigs Small bunch of thyme 1 Tbsp beef bullion 2 Tbsp worcestershire sauce Salt & pepper Crostinis 12 slices of a baguette, ½ inch thick 2-3 Tbsp salted butter, melted 1 tsp fresh thyme leaves, finely chopped Garnish 12 oz gruyere cheese, grated ½ cup parmesan, grated 2 Tbsp chives, thinly sliced For the beef stock, preheat oven to 400°F. Lightly coat all of your beef bones with tomato paste on all sides, add to a large sheet pan and cook in preheated oven for 40-50 minutes until deeply browned and caramelized. Add your bones to a large pot or pressure cooker along with all of your other ingredients. Pressure cook for 1 ½ hours. If you are using a regular pot, bring to a boil, drop to a simmer, cover with lid and cook for 4-6 hours. Then strain your stock. For the soup, set a large pot over medium heat. Once hot add the butter and olive oil. Once the butter is melted add the onions. Season generously with salt and mix to coat the onions with fat. Cover with a lid and Cook, stirring often for 1-1 ½ hours until deeply caramelized, adjusting the heat as needed, removing the lid 30 minutes in. If your onions start to burn add a splash of water and scrape the bottom to deglaze. Once your onions are fully caramelized and deep brown add the flour. Cook for 2-3 minutes until the raw flour has cooked out. Next, add the white wine and cognac, reduce for 4-6 minutes until most of the liquid is gone then add the beef stock along with beef bullion and worcestershire sauce. Tie your herbs and bay leaves with butches twine and add that to the pot. Bring to a boil, turn to heat to low and simmer for about 30 minutes while you make the Crostinis. Preheat the oven to 375°F. In a bowl add the sliced baguette along with melted butter, thyme, salt & pepper. Mix to evenly coat the bread with the butter, lay the crostinis on a sheet tray and bake for about 15-20 minutes until crisp. Season your soup to taste with salt & pepper. In a bowl mix gruyere and parmesan. Add your soup into oven safe bowls, add a generous amount of cheese, two of your crostinis then more cheese. Add your bowls to a sheet tray and broil for 3-5 minutes until the cheese is melted and golden. Remove from the oven and let cool for 5 minutes. Enjoy!
French Onion Soup:) Homemade Beefstock 4-5 lbs beef bone ¼ tomato paste 1 yellow onion, cut into large pieces 3 carrots, cut into large pieces 3 ribs of celery, cut into large pieces 1 small bunch of thyme 1 small bunch fresh parsley 1 Tbsp black peppercorns 2 bay leaves 8 cups water Soup 5 medium yellow onions, thinly sliced 6 Tbsp unsalted butter 4 Tbsp olive oil 2 Tbsp all purpose flour 1 cup white wine ⅓ cognac 6-8 cups homemade beef stock 2 bay leaves 3 rosemary sprigs Small bunch of thyme 1 Tbsp beef bullion 2 Tbsp worcestershire sauce Salt & pepper Crostinis 12 slices of a baguette, ½ inch thick 2-3 Tbsp salted butter, melted 1 tsp fresh thyme leaves, finely chopped Garnish 12 oz gruyere cheese, grated ½ cup parmesan, grated 2 Tbsp chives, thinly sliced For the beef stock, preheat oven to 400°F. Lightly coat all of your beef bones with tomato paste on all sides, add to a large sheet pan and cook in preheated oven for 40-50 minutes until deeply browned and caramelized. Add your bones to a large pot or pressure cooker along with all of your other ingredients. Pressure cook for 1 ½ hours. If you are using a regular pot, bring to a boil, drop to a simmer, cover with lid and cook for 4-6 hours. Then strain your stock. For the soup, set a large pot over medium heat. Once hot add the butter and olive oil. Once the butter is melted add the onions. Season generously with salt and mix to coat the onions with fat. Cover with a lid and Cook, stirring often for 1-1 ½ hours until deeply caramelized, adjusting the heat as needed, removing the lid 30 minutes in. If your onions start to burn add a splash of water and scrape the bottom to deglaze. Once your onions are fully caramelized and deep brown add the flour. Cook for 2-3 minutes until the raw flour has cooked out. Next, add the white wine and cognac, reduce for 4-6 minutes until most of the liquid is gone then add the beef stock along with beef bullion and worcestershire sauce. Tie your herbs and bay leaves with butches twine and add that to the pot. Bring to a boil, turn to heat to low and simmer for about 30 minutes while you make the Crostinis. Preheat the oven to 375°F. In a bowl add the sliced baguette along with melted butter, thyme, salt & pepper. Mix to evenly coat the bread with the butter, lay the crostinis on a sheet tray and bake for about 15-20 minutes until crisp. Season your soup to taste with salt & pepper. In a bowl mix gruyere and parmesan. Add your soup into oven safe bowls, add a generous amount of cheese, two of your crostinis then more cheese. Add your bowls to a sheet tray and broil for 3-5 minutes until the cheese is melted and golden. Remove from the oven and let cool for 5 minutes. Enjoy!
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