We got this oil it's hot okay got my Bowl of onions I got some thy Springs Then we're going to hit it with some Salt medium high lid and I need to get In there and stir it every 5 minutes to A make sure nothing's scorching at the Bottom and B make sure that all the Onions are cooking at the same Pace here I've got some cheap crappy whiskey if You have Brandy around you can use that Too you're just looking for a dark and You want to scrape the bottom you want To release any f that's in there go Right in with my butter and my flour I'm Going to start incorporating my bone Broth you can see it's starting to Bubble I'm going to put the heat down to Medium and then pop a lid on while this Simmers I'm going to cook off my Or my Orete and we're going to toss that all Right we're going to make a quick Topping in place of the bread we got Some panko breadcrumbs Grier cheese and Some olive oil in goes the Grier toss it so we're going to top the Orete no stop do one straight we're Going to top the orete with our Grier And panko mixture we're ready to go in The oven I'm just going to pop it in Uncovered and then broil it until the Top is golden brown and crispy let's Serve this up
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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