Smart Corner

1 MINUTE BLUEBERRY MUFFIN in the Mug
1 Minute Flourless Greek Yogurt Banana Oat Muffin
100 CALORIE CHOCOLATE MUG CAKE RECIPE
2 Ingredient Banana Pancake
2 Way Rocket Leaf Salad
5 Fresh Summer Smoothies
5-Minute Lentil Hummus
6 Low Carb Smoothies
6-way Overnight Oats
70 Kcal LEMON COOKIE
Almond Milk
Asian-Style Baked Salmon
Baked Asparagus with Balsamic Butter Sauce
Baked Balsamic Chicken
BANANA BREAD MUG CAKE
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Chocolate Walnut Vegan Energy Balls
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Delicious Vegan Mashed Cauliflower
East Indian (Coconut) Cordial Recipe
Easy Keto Crackers
Egg Muffins
Eggplant Caviar
Fattet Batenjen - Lebanese Eggplant Crumble
Flax Paratha/Wrap
French Onion Soup

French Onion Soup

4 servings 

Ingredients

  • 1/2 cup unsalted butter
  • 2 TBSP olive oil
  • 4 cups sliced onions
  • 4 cups beef broth, or bone broth (vegetable broth or a vegetarian twist)
  • 2 TBSP dry sherry or red wine
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 4 slices Gluten free Toast (check the recipe in the bread sections)
  • 4 TBSP gruyere cheese or sheep kashkaval

 

Directions

  1. Melt butter with olive oil in a pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
  2. Add beef broth, sherry. Season with salt and pepper, and simmer for 30 minutes.
  3. Heat the oven broiler.
  4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each (bread may be broken into pieces if you prefer). Layer each slice of bread with cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.

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