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Get Started - 100% free to try - join in 30 secondsI significantly modified this recipe (without trying the original) and it was even better than at a restaurant - less salty. Ingredients: 2T olive oil; 2T garlic minced; 8c onion (red, yellow, white); 1/2 tsp pepper; 1/4 tsp; salt; 2T flour; 1c wine; 6T Sherry (not cooking sherry, the real thing); 6c liquid (4 beef, 1 chicken, 1 water); 3 springs fresh time. 1) Sweat onion & garlic, med heat, covered for 10 min 2) Carmelize onion, 20 min, med-high heat, uncovered 3) deglaze on high with wine/sherry til liquid evaporates; stir in flour, cook 1 minute 4) add broths & thyme, salt, pepper, and simmer for 2 hours. 5) top with baguettes and cheese and broil. Delicious. This recipe is basically a combination of the Cooking Light one and Cuisine At Home Issue 68.
2 teaspoons olive oil
4 cups thinly vertically sliced Walla Walla or other sweet onion
4 cups thinly vertically sliced red onion
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/4 cup dry white wine
8 cups less-sodium beef broth
1/4 teaspoon chopped fresh thyme
8 (1-ounce) slices French bread, cut into 1-inch cubes
8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
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