HOW TO SLICE ONION RECIPES

Name: Onion gravy
Total time: 50 min
Yield: 4 to 6
Cuisine: british
Ingredients: 4 onions; 2 sprigs of fresh sage; 1 small knob of unsalted butter; olive oil; 250 ml white wine; 300 ml organic chicken or vegetable stock

SWEET & STICKY ONION GRAVY RECIPE | JAMIE MAGAZINE RECIPES

Sweet & sticky onion gravy recipe | Jamie magazine recipes image

Total Time 50 minutes

Yield 4 to 6

Number Of Ingredients 7

Ingredients

4 onions
2 sprigs of fresh sage
1 small knob of unsalted butter
olive oil
250 ml white wine
300 ml organic chicken or vegetable stock

Steps:

1. Peel and very finely slice the onions. Pick and finely slice the sage.
2. Gently fry the onions in the butter and a splash of oil and cook slowly for about 40 minutes, until they’re sticky and dark golden.
3. Add the wine and reduce by half, then add the sage and stock. Bring to the boil, then season to taste.
4. Delicious served poured over bangers and mash.

Nutrition Facts : Calories 201 calories, FatContent 10.2 g fat, SaturatedFatContent 3.6 g saturated fat, ProteinContent 3.6 g protein, CarbohydrateContent 14.3 g carbohydrate, SugarContent 9.9 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

FRENCH ONION SOUP RECIPE | TYLER FLORENCE | FOOD NETWORK

French Onion Soup Recipe | Tyler Florence | Food Network image

Over 900 5-star reviews can't be wrong. Tyler Florence's French Onion Soup recipe, topped with nutty Gruyere croutons and stuffed with caramelized onions, is the ultimate in cozy French bistro fare.

Provided by Tyler Florence

Categories side-dish

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Steps:

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

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