Bungalow Bills But N Ben Onion Soup Food

BRITISH ONION SOUP

Steps:

• Heat most of the butter or dripping in a pan, then add the onions, sugar and herbs. Season and cook, uncovered, over a low heat, stirring occasionally, for up to 40 mins until sticky and brown. pour in the cider and simmer until reduced by half. Pour in the stock, bring to the boil, then cook for 20 mins.
• To serve, heat the grill to high. Spread the bread on both sides with the remaining butter or dripping, then toast under the grill until golden. Scatter with cheese and place back under the grill until melted. Serve the soup in bowls with a slice of the toast floating in it, scattered generously with parsley.

UNCLE BILL'S TOMATO AND ONION SOUP

Steps:

• In a large cooking pot over medium-high heat, melt 1/2 the butter and add olive oil.
• Add onions and cook until softened and lightly golden brown, about 15 minutes, stirring occasionally.
• Add carrots, celery, garlic, sugar, paprika, chili powder and pepper and cook for 5 minutes, stirring occasionally.
• Stir in tomatoes (including liquid), tomato paste, broth, water, chicken soup base, sweet red pepper, green pepper, basil and remaining butter; bring to boil.
• Reduce heat, cover and simmer for 30 minutes, stirring occasionally.
• In a blender, puree soup in batches until smooth and return to cooking pot.
• Reheat until soup is hot.
• When serving soup, sprinkle some croutons and chopped fresh parsley.
• Refrigerate any unused portions.
• NOTE: Deleting the Chicken Soup Base will reduce the sodium content in the soup.

BUNGALOW BILL'S BUT 'N' BEN BEEF PIE

Steps:

• Preheat the oven to 375°F.
• Heat the oil and fry the onion until brown.
• Lower the heat and add the beef and Worcestershire sauce.
• Cook for 10 minutes.
• Add the mushrooms, tomatoes, tomato purée, yeast extract and stock, cook for 10 minutes.
• Add the wine and simmer.
• Mix in the cheese and herbs to the mashed potato.
• Spoon the meat into a deep ovenproof dish.
• Top with the herby potato.
• Bake for 30 minutes.

BUNGALOW BILL'S BUT 'N' BEN ONION SOUP

Steps:

• Heat the butter, add the onions, and cook slowly for 20 minutes covered.
• Remove the lid and stir in the sugar.
• Cook until golden brown and wilted (caramelized) on very low heat, stirring occasionally.
• Stir in the dry ingredients and broth, and simmer uncovered for 30 minutes.
• The soup may be adjusted for flavor with beef bouillon.
• The soup will keep in the refrigerator for 10 to 14 days and is always better after the first day.
• To serve, add toasted bread, and melt grated Swiss and Parmesan cheeses on top.