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<p style=”text-align: left;”>Cinnamon granny for the onion soup cook down onions with real butter but use shallots aswell as atleast 2 types of onions. It’s the fat that transfers the flavours. We use garlic stocks as well saving garlic for other things. Adding some balsamic vinegar adds zip. Using bone stock adds richness to the soup.</p>
For corned beef it makes great sandwiches corner beef sourkraut mustard. toast bread in pan with bacon grease when toasting second side put a slice of cheese so it melts then once other side is toasted put sandwich together. Serve with sweet tea a pickle and some potato salad. You can also make it with split pea soup expecially the fattier pieces cube and cook in pressure cooker. The other thing we do is make it like a roast slice and serve.
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This reply was modified 6 months, 3 weeks ago by
namelus.
