Edit French Onion Soup

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Edit the Order and Block of Recipe Lines

Block 0

90

g

v. butter

1.4

kg

onion

Block 1

0.5

cup

sherry

Block 2

4

teaspoon

v beef boullion paste

1.7

l

water

Block 3

2

piece

fresh thyme

1

tsp

apple cider vinegar

0.66

tbsp

salt

Block 4

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sourdough bread slice

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