Onion soup a la Sandra
What do you need:
(half gas / half slow cooker made in a 6 liter Crockpot)
For 12 bowls of soup, 2 points per bowl (without baguette with gruyere and / or brie).
2 kilo onions (after peeling, 1.5 kilos remain, 1 kilo cut in half rings and 500 grams short cut)
4 cloves of garlic or 1 bulb of solo garlic (crushed and chopped)
1 pot base stock for onion soup (Maggi, 485 ml)
2 tablespoons of Greensweet Stevia Brown
150 ml white wine (do not use if children eat)
4 bay leaves (in herb bulb / egg)
½ bunch of fresh thyme (in herb bulb / egg)
2 chicken bouillon cubes (crumbled)
2 liters of boiling water
2 tablespoons of Becel light
1 tablespoon of flour
black pepper and salt from the mill (to taste
3 tablespoons sweet soy sauce
baguette (in slices)
gruyere cheese and / or brie
This is how you make this delicious soup:
Fry the onion rings with the garlic in the Becel for about 5 minutes in your removable slow cooker pan (if you do not, just put it in another pan), put the lid on the pan and let the onions simmer on soft heat for 15 minutes to become.
Then add the Greensweet Stevia Brown and the flour and stir fry on a high heat for 10 minutes.
Extinguish with the white wine and stir fry on high heat for another minute or 2.
Then add the pot of onion base stock, the 2 liters of water and the 2 crumbled chicken broth cubes.
Mix together and add the thyme and bay leaves (whether or not in a spice ball / egg).
Set the slow cooker to low for 5 to 6 hours.
Taste and add 3 tablespoons sweet soy sauce and pepper and / or salt to taste.
To finish the soup, cut slices of baguette and toppings with brie and / or gruyère cheese and sprinkle with garlic pepper. Put them in the airfryer for 2.5 minutes at 180 degrees.
Put the soup in a soup bowl and put the slices of bread with the cheese on it.
Enjoy your meal!
Source / photo: Sandra Kemna