Afternoon eat very easy egg puff

Puff Pastry Sheet 1 Packets (any super shop available)

The 6 EGG

The Red Onion 1 Medium (grated)

Tomatoes. 1/4 cup grated

Turmeric Powder 1/4 tea spoon

Pepper Powder 1 Tea Spoon

Cumin Powder 1 Tea Spoon

Hot Masala Powder 1 Tea Spoon

Coriander Powder 1 Tea Spoon

Coriander leaves. 1 tsp of grated

Salt

Oil

Process:

Boiled eggs, nor a helper. Sometimes keep share with.

Hot Oil in pan and fried onions. All spices with presents like the amount of salt water and a little love with the filthy.. Lastly, coriander leaves hair with a pot from the name of the slot.

First puff pastry śiṭagulōkē fridge out of normal temperature keep on.

Now Puff Pastry Sheet Square Śēpē. Cut some big the selection that love the eggs do you want to be in love.

Now just to learn the pastry kaṣānō spices in a spoon from the spices. Now half the eggs on a piece. Now keep the whole egg day marred the puff pastry to learn with the four corners.

Oven 400 f is a temperature keep pre-hit.

The other eggs pastry shit lives can monitor oven baking shit. All of them.

Now 15 minutes bake pāphagulōkē. Egg.

Going to be bake 15 more minutes out of the oven and serve with sauce. Yummy egg puff.

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French Onion Soup

1/2 cup (1 stick) unsalted butter

2 pounds yellow onions (about 6 medium), halved and thinly sliced lengthwise

8 to 10 sprigs fresh thyme

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more as necessary

1 tablespoon flour

1 cup dry white wine

4 cups beef stock or low-sodium beef broth

2 cups chicken stock or low-sodium chicken broth

1 1/2 cups cubed ciabatta bread

3 cups grated Gruyere cheese

DIRECTIONS:

In a large heavy-bottom pot, melt the butter over low heat. Add the sliced onions, thyme, salt, and pepper and continue to cook, stirring occasionally until the onions become a deep golden brown and very soft, about 30 minutes. 

Add the flour and cook for 1 to 2 minutes. Add the white wine and scrape up any dry bits on the bottom of the pan, increasing the heat to a boil for 2 to 3 minutes. Add the beef stock, and the chicken stock, and allow the soup to simmer for an additional 30 minutes as the flavors develop. Season the soup generously with salt, and pepper, to taste. 

Preheat the oven to broil, or turn on the broiler. Arrange the ciabatta cubes on a baking sheet and toast until crispy, about 3 to 5 minutes. 

Remove the thyme sprigs and pour the soup into 4 to 6 oven-safe crocks or bowls. Top with the toasted ciabatta cubes and a generous amount of grated Gruyere. 

Place the crocks or bowls under the broiler for 3 to 5 minutes, or until the cheese is melted and begins to brown.

Source :http://www.cookingchanneltv.com

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