On In Lifestyle

He Dumped Loads Of Onions Into A Pan... In The End...

First Question: You really love eating a bunch of onions, do you?  If finding the most artistic and yummiest way of eating loads of onions brought you to this very article, Congratulations to you, because that's one of the smartest reasons you followed for today! Right now, we've had much fuss on our lives these past few days because of current events we should haven't celebrated or being spent much time with.It's really frustrating to see that while things are simultaneously happening, there goes your savings in the bank and wallet, shrinking and shrinking without recovering so fast. The last time you've peeked into your refrigerator, you realized that the only meat stored is that last chicken leg you forgot so fry for yourself, and those vegetables 'stocked' below are none other that the world's favorite--garlic and onions. Do not forget that dry white wine; and that beef and chicken broth you saved three days ago, since a friend recommended that these liquids help a lot in having tasty soups.Have a good turn-around at the kitchen. What else do you see? Success! That 25-inch baguette's still in the house! Dijon mustard's calling your name still, asking you to notice him, senpai. Wait, what? There's a block of swiss cheese stored beside a pack of parmesan. Cheese party! Alright, that's too much for a descriptive story. I know how hungry are you today, dude. Have a quick run at the nearest mini-store, and purchase a bit of salt, pepper, then huddle those ingredients left in the kitchen. It will take you somewhere satisfying. Come on and follow these breath-taking steps to a good recipe suitable for your bunch of onion! 

So this vlogger named Jack (Cooking With Jack Show) is saying onions can be more delicious.

Well, yeah. For some. But that's a real deal. Stop being cynical and discriminating, onions will prove you something. All you need to prepare (as I've said earlier) are as follows: 3 pounds of onion, 1 teaspoon of Dijon mustard, 1 loaf of baguette (french bread), 1/2 cup dry white wine, 1/2 stick of butter, 6 garlic cloves, 1 cup grated swiss cheese, 3 cups of beef broth, 3 cups of chicken broth, salt and pepper, and a half cup of parmesan cheese.

Step 1: Slice the baguette in cross-section (like slicing the hotdogs), and have each toasted in the oven

Step 2: Chop the onions like a purge.

Step 3: Grate the cloves of onion into pleasing and edible bits. 

Step 4: Melt that stick of butter into a non-stick pan (Use the wooden cooking spoon)

Step 5: Integrate those grated garlic, then those chopped onions, and let it simmer for at most 45 minutes.

Step 6: See those bits shrinking? That's the time you'll put the white wine. Let the liquid get thick.

Step 7: It's time to put the chicken.

Step 8: Don't make a mistake. Put that teaspoon of Dijon mustard.

Step 9: Add that cup of beef broth, let it simmer for 25 minutes with constant stirring.

Step 10: Bring the magic. Throw that salt and pepper!

At this point, you'll have to wait for half a minute as the seasoning is bringing out the best taste in the mix--soup actually.

Step 11: Divide that soup into oven safe containers, then top every soup with toasted bread.

Are you starting to feel that weird but delicious taste? I know right. 

Step 12: Top it with overloading grated Swiss cheese. Like that! 

Step 13: Put the Parmesan cheese all you want! Keep that flowing, baby! 

Step 14: Bake it for 3-4 minutes, then see the results before your eyes!