Beef bouillon with onion, gruyère and cobnut
by Peter Coucquyt
Return to Recipe
Print
Ingredients
Fruit & Vegetables
600g of onion, peeled and sliced
2 shallots, peeled and halved
Cooking Sauces
500ml of beef bouillon
Oils & Vinegars
olive oil
Dairy
100g of butter
100g of cream
300ml of milk
Store Cupboard
salt
50g of cobnuts, chopped
25g of plain flour
80g of granulated sugar
1 tbsp of vegetable bouillon
pepper
Cheese
200g of Gruyère, grated
Speciality Ingredients
4.5g of agar agar
Beverages
15g of water