One-Pot French Onion Soup With Garlic-Gruyère Croutons
cooking.nytimes.com
cooking.nytimes.com
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Ingredienser

  • cup extra-virgin olive oil
  • pounds oxtail or beef shoulder, cut into 1- or 2-inch pieces
  • Salt
  • medium onions
  • celery stalks, coarsely chopped
  • medium carrots, peeled and coarsely chopped
  • bay leaves
  • thyme sprigs
  • tablespoons (1 stick) unsalted butter
  • Black pepper
  • cup port wine
  • Lemon juice, to taste, optional
  • ounces baguette loaf, cut into 1/2-inch-thick slices
  • garlic cloves, halved
  • ounces Gruyère cheese

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