Easy Recipe Finder
Recipe Feeder
Serves 4
Prep Time 20 mins
Cooking Time 1 hour
Ingredients
* 1kg Red onions, peeled and finely chopped
* 2 Large carrots, washed and finely chopped
* 2 Large sticks celery, washed and finely chopped
* 100g Almonds, (see Cook’s tips 1.)
* 150ml White wine vinegar
* 1 Cinnamon stick
* 4 Tbsp extra virgin olive oil
* 2 Tsp Light brown sugar
* 1 Litre Chicken stock (see Cook’s tips 2.)
* 1 Tbsp Balsamic vinegar
* 12 Slices of bread (see Cook’s tips 3.)
* Gruyere cheese, grated
* Salt and freshly ground black pepper
Method
* Blitz the almonds in a food processor until fine
* Pour into a bowl and add the wine vinegar
* Add the cinnamon stick, stir and leave for an hour, to amalgamate
* Meanwhile, heat the olive oil in heavy saucepan and add the carrots, celery and onions
* Cook for about an hour on a low heat, cover, stir frequently to avoid burning
* Stir in tablespoonful of Balsamic vinegar
* Rinse the almonds in a sieve under running cold water
* Discard the cinnamon stick
* Pour the almond paste into the saucepan and stir
* Add the sugar, stock, salt and pepper, bring to the boil and simmer for 30-40 minutes
* Slice the French stick into fairly thick rounds and toast one side
* Turn over and add the grated Gruyere cheese and return to the grill until cheese is cooked (see Cook’s tips 4.)
* Pour the soup into a suitable bowl and lay the toasted cheese rounds on top
Cook's tips
* 1. I used 100g packet of chopped almonds
* 2. I used 2 Knorr Chicken stock cubes
* 3. I used a French stick
* 4. How much cheese is your choice
Equipment
* Large heavy saucepan
* Food processor
* Small bowl
* Sieve
* Grater
Shopping List
* 1kg Red onions
* 2 Large carrots
* 2 Large sticks celery
* 100g Almonds
* 150ml White wine vinegar
* 1 Cinnamon stick
* 4 Tbsp extra virgin olive oil
* 2 Tsp Light brown sugar
* 2 Chicken stock cubes
* 12 Slices of bread
* Gruyere cheese
Prep Time 20 mins
Cooking Time 1 hour
Ingredients
* 1kg Red onions, peeled and finely chopped
* 2 Large carrots, washed and finely chopped
* 2 Large sticks celery, washed and finely chopped
* 100g Almonds, (see Cook’s tips 1.)
* 150ml White wine vinegar
* 1 Cinnamon stick
* 4 Tbsp extra virgin olive oil
* 2 Tsp Light brown sugar
* 1 Litre Chicken stock (see Cook’s tips 2.)
* 1 Tbsp Balsamic vinegar
* 12 Slices of bread (see Cook’s tips 3.)
* Gruyere cheese, grated
* Salt and freshly ground black pepper
Method
* Blitz the almonds in a food processor until fine
* Pour into a bowl and add the wine vinegar
* Add the cinnamon stick, stir and leave for an hour, to amalgamate
* Meanwhile, heat the olive oil in heavy saucepan and add the carrots, celery and onions
* Cook for about an hour on a low heat, cover, stir frequently to avoid burning
* Stir in tablespoonful of Balsamic vinegar
* Rinse the almonds in a sieve under running cold water
* Discard the cinnamon stick
* Pour the almond paste into the saucepan and stir
* Add the sugar, stock, salt and pepper, bring to the boil and simmer for 30-40 minutes
* Slice the French stick into fairly thick rounds and toast one side
* Turn over and add the grated Gruyere cheese and return to the grill until cheese is cooked (see Cook’s tips 4.)
* Pour the soup into a suitable bowl and lay the toasted cheese rounds on top
Cook's tips
* 1. I used 100g packet of chopped almonds
* 2. I used 2 Knorr Chicken stock cubes
* 3. I used a French stick
* 4. How much cheese is your choice
Equipment
* Large heavy saucepan
* Food processor
* Small bowl
* Sieve
* Grater
Shopping List
* 1kg Red onions
* 2 Large carrots
* 2 Large sticks celery
* 100g Almonds
* 150ml White wine vinegar
* 1 Cinnamon stick
* 4 Tbsp extra virgin olive oil
* 2 Tsp Light brown sugar
* 2 Chicken stock cubes
* 12 Slices of bread
* Gruyere cheese
