|Posted by Bee & John on January 8, 2013 at 10:05 PM|
6 cloves of garlic
1 kilo of onions (mixed red and brown) - peeled and quartered
200g of butter
200g of red wine
100g of port
40g of sugar
150g of plain flour (or Arrowroot flour for GF people)
2 tablespoons of cracked pepper
550g of COLD Beef Stock Concentrate paste (see previous post) -
1 tsp of dried thyme (or equiv of fresh)
Chop the garlic, speed 7 for 6 seconds
add the onions. Chop on speed 4-5 for 10-15 seconds - USE spatula to assist.
Scrape down and add the butter, the wine and the port
Simmer on 100oC for 45 minutes with the MC in place and 15 further minutes with the simmer basket on top of the lid instead (lets the steam escape but prevents splatters)
enjoy the amazing smell!!!
take the onion mixture out of the TM bowl - careful, they're hot!
Add all the other ingredients to the TM bowl and mix on speed 4 for 1 minute
If onion mixture is now quite cold, add to the mixture in the TM bowl.
IF onion mixture is HOT - Keep mixing the mixture in the TM bowl on 4, and add half of the hot onion mixture SLOWLY - then you can mix in the rest all at once.
Cook on 100oC for ???? This is where it gets tricky. You need to have the mixture at 90oC for 4 mintues. How long it takes to get there depends on what temperature the mixture is to begin with.
Mix it with 4-6 times water. IE: 100g of paste + 400-600 of water = soup
Or 3 tsp per cup for instant french onion goodness!
IMPORTANT: - why do the second lot of cooking - you know AFTER the onions are mixed with the stock mixture? The flour! If you are going to use it as an instant type of soup - it will taste VERY floury!! If you are always going to use the concentrate in something that you have to COOK - I guess you might be able to miss that bit