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Mini onion-soup https://www.metro.ca/userfiles/image/recipes/soupe-oignon-6951.jpg PT15M PT25M PT40M
Preheat oven at 400°F (200°C).In a pan, sear onions in hot cooking butter until obtaining a golden color.Sprinkle with flour to thicken.Deglaze with cognac, and flambéedAdd demi-glace and water. Season with salt and pepper and simmer uncovered for 20-25 minutes. Keep warm.In small dishes, poor soup (about 60ml (1/4 cup) and place on top a slice of bread. Sprinkle with the cheese mixture and grate until obtaining a golden color.
12
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soup 2 cups (400 g) onion 2 Tbsp. (30 mL) cooking butter 2 Tbsp. (30 mL) flour 2/5 cup (100 mL) cognac 1 cup (250 mL) demi-glace 2 cups (500 mL) water Salt and pepper
Mini onion-soup

Mini onion-soup

Rate this recipe
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12
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • soup
  • 2 cups
    (400 g)
    onion
  • 2 Tbsp.
    (30 mL)
    cooking butter
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    THORNLOE BUTTER

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    NATREL ORGANIC BUTTER

    NATREL ORGANIC BUTTER

    $5.99 ea.

    250 g, SALTED


  • 2 Tbsp.
    (30 mL)
    flour
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    5 Air Miles BONUS MILES when you buy 1
    ROBIN HOOD OR FIVE ROSES FLOUR

    ROBIN HOOD OR FIVE ROSES FLOUR

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    2.5 kg SELECTED VARIETIES 5 Air Miles BONUS MILES when you buy 1

    5 AIR MILES® Bonus Miles


  • 2/5 cup
    (100 mL)
    cognac
  • 1 cup
    (250 mL)
    demi-glace
  • 2 cups
    (500 mL)
    water

  • Salt and pepper
  • Garnish

  • 1 3/4 oz
    (50 g)
    cheddar, grated
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    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

    MAPLE LEAF NATURAL SELECTIONS SLICED DELI MEAT OR BOTHWELL CHEESE

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    170 - 175 g, SELECTED VARIETIES


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    CASTELLO TRADITIONAL IMPORTED BLUE CHEESE

    CASTELLO TRADITIONAL IMPORTED BLUE CHEESE

    8.82/lb TICKLER CHEDDAR 9.96/lb OR DANISH FONTINA 9.05/lb, DELI CUT, PRICES AS MARKED


  • 1 3/4 oz
    (50 g)
    Gruyère, grated
  • 12
    bread, toasted slices
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    DEMPSTER'S HOT DOG OR HAMBURGER BUNS, BAGELS OR D'ITALIANO BREADS OR BUNS

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Imprimer ma sélection

Preparation

Preheat oven at 400°F (200°C).

In a pan, sear onions in hot cooking butter until obtaining a golden color.

Sprinkle with flour to thicken.

Deglaze with cognac, and flambéed

Add demi-glace and water. Season with salt and pepper and simmer uncovered for 20-25 minutes. Keep warm.

In small dishes, poor soup (about 60ml (1/4 cup) and place on top a slice of bread. Sprinkle with the cheese mixture and grate until obtaining a golden color.

Source : Académie Culinaire

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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