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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.
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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

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12
servings
0:15
Preparation
0:25
COOKING
0:40
TOTAL TIME

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Ingredients

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  • soup
  • 2 cups
    (400 g)
    onion
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    CARROTS OR YELLOW ONIONS

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    $1.69 ea.

    2 lb, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE


  • 2 Tbsp.
    (30 mL)
    cooking butter
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    SAVE $2.96
    LACTANTIA BUTTER

    LACTANTIA BUTTER

    $3.33 ea.

    SALTED OR UNSALTED, 454 g


  • 2 Tbsp.
    (30 mL)
    flour
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    BOB'S RED MILL ALMOND FLOUR

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    $14.99 ea.

    453 g, SELECTED VARIETIES


    SELECTION FLOUR

    SELECTION FLOUR

    $4.49 ea.

    2.5 kg SELECTED VARIETIES


    BOB'S RED MILL PALEO FLOUR

    BOB'S RED MILL PALEO FLOUR

    $15.99 ea.

    454 g, SELECTED VARIETIES


  • 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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    BOTHWELL CHEESE

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    2 for $10.00

    170 g, SELECTED VARIETIES


    SELECTION SHREDDED CHEESE

    SELECTION SHREDDED CHEESE

    $5.99 ea.

    320 g, SELECTED VARIETIES


  • 1 3/4 oz
    (50 g)
    Gruyère, grated
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    SWISS LE GRUYÈRE CHEESE

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    DELI CUT, 4.41/100 g


  • 12
    bread, toasted slices
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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

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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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