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Name
Servings
notes
300ml / serving
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Edit the Order and Block of Recipe Lines
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Block 0
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90
g
v. butter
1.4
kg
onion
Block 1
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0.5
cup
sherry
Block 2
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1.7
l
water
4
piece
beef boullion cube
Block 3
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2
piece
fresh thyme
1
tsp
apple cider vinegar
0.66
tbsp
salt
Block 4
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sourdough bread slice
20
g
liquid mozzarella
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Edit the Order of Instructions
Set onions in slow cooker on low. Cook for at least 12 hours, until onions are brown.
1
Add onions to pan with sherry and simmer until you can't smell alcohol.
2
Combine beef bouillon cube and boiling water, stir to dissolve. Add beef broth, thyme, and apple cider vinegar. Bring to a boil and simmer for 20m
3
Put in bowl and top with bread slice. Generously Cover in miyokos liquid mozzarella
4
Bake 4m at 400°
5