Ingredients
Soup
- 6 brown onions, Thinly sliced
- 1 level tbsp vegetable oil
- 2 level tablespoons Butter
- 1 1/2 heaped teaspoons Brown Sugar.
- salt & pepper, To Taste
- 3 heaped tablespoons Plain White Flour
- 6 cups Beef stock
- 1 cup wine (red or white)
- 1 bay leaf
- 1/2 level teaspoon Ground Sage
- 1 cup Gruyere cheese, Grated
- 1/2 cup Parmesan cheese, Grated
- 1 heaped tablespoon cognac, Optional
Croutons
- 1 Loaf day old bread, Cut bread into Bite size cubes
- olive oil
- salt & pepper
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place Gruyere and Parmesan in thermomix and grate 6 seconds / speed 7. Transfer into another bowl and set aside.
2. Place butter into mixing bowl and heat up 1 min/6 seconds/speed 1
3. Add onions and chop 6 seconds/ speed 4 and saute 5 mins/100C/ speed 1.
4. Add Sugar to onions and continue cooking until onions turn a caramel colour.
5. Add Flour and mix 10 secs/
"Counter-clockwise operation" /speed 4. Mixture should thicken*6. Add remaining ingrediants and cook 2 hours/ 100C/
"Counter-clockwise operation" / speed 2.7. If serving straightaway Pour soup into heat proof bowls, top with layer of croutons in middle grate extra gruyere on top and place under grill till cheese has melted. Serve.
Place bread cubes in roasting tray. sprinkle olive oil over top. cover with generous amounts of salt & pepper and ROast at 200C till croutons are crunchy and a golden colour.
Soup
Croutons
Tip
* If mixture doesn't thicken add 1 tbsp more of butter and 1 tbsp more of flour and beat for extra 30 secs
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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