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baudot · 08-10-2003, 10:58 PM

I've been working off this recipe for the last few weeks. Looks like we dug up the same one, Jadzia. It can be made simpler.

For starters, the bread, olive oil and parmesian is strictly fluff. You can leave it off. I usually throw some croutony kinda bits in at the end (not listed in my version of the recipe) but i expect any stale artisan bread would also do the trick if added late in the cooking.

Next, any red wine will do the trick. Brandy might be ideal, but I've been using port to good results.

Also - the gruyere cheese is ideal. You can get away with using emmenthaler of many other, cheaper cheeses. They won't be AS good, but it's still be darn good.

Lastly - I've never had beef glaze on hand, and I'm still happy with my results.

So, here's my less-strict version of the recipe, pared down for one batchelor plus a friend or leftovers.:

1/4 stick butter (2 Tablespoons)
3 or 4 medium onions
1 Tablespoon flour, or so.
one can of beef stock
salt, to taste
a heavy splash of red wine, port, or brandy
a few pinches of pepper
1 cup brandy
Gruyere cheese, slivered. substitutions: emmenthaler or any other mild swiss.

In a pot, sweat onions in butter, stirring frequently. Once they go transparent, add flour, and toast for a bit. Add everything else except for the cheese and let it cook for a half hour. At the end, throw in the cheese (slivered) and serve.

08-10-2003, 10:58 PM	#2 (permalink)
baudot Tilted Location: Today: St. Louis.	I've been working off this recipe for the last few weeks. Looks like we dug up the same one, Jadzia. It can be made simpler. For starters, the bread, olive oil and parmesian is strictly fluff. You can leave it off. I usually throw some croutony kinda bits in at the end (not listed in my version of the recipe) but i expect any stale artisan bread would also do the trick if added late in the cooking. Next, any red wine will do the trick. Brandy might be ideal, but I've been using port to good results. Also - the gruyere cheese is ideal. You can get away with using emmenthaler of many other, cheaper cheeses. They won't be AS good, but it's still be darn good. Lastly - I've never had beef glaze on hand, and I'm still happy with my results. So, here's my less-strict version of the recipe, pared down for one batchelor plus a friend or leftovers.: 1/4 stick butter (2 Tablespoons) 3 or 4 medium onions 1 Tablespoon flour, or so. one can of beef stock salt, to taste a heavy splash of red wine, port, or brandy a few pinches of pepper 1 cup brandy Gruyere cheese, slivered. substitutions: emmenthaler or any other mild swiss. In a pot, sweat onions in butter, stirring frequently. Once they go transparent, add flour, and toast for a bit. Add everything else except for the cheese and let it cook for a half hour. At the end, throw in the cheese (slivered) and serve.