Spanish Book recipe is as follows
Serves 6
Ingredients
130g cheese (to melt on top)
1000g onions
50g olive oil
1 litre chicken stock
salt and white pepper
500g water
6 pieces of toast
- Place in dry jug, the cheese first, and blitz for 10 seconds, Speed 4. Keep aside.
- Place onions in THX and chop 5 seconds, Speed 4. Use spatula to help. Keep aside.
- Place oil in jug and program 5 mins, Temp Varoma, Speed 1.
- Add onion and cook 20 mins, Temp Varoma, reverse, soft speed.
- Then add stock, salt, program further 20 mins, 100º, reverse, soft speed.
- Add pepper, water, check for salt, program 2 mins 100º, reverse, soft speed.
Pour into individual heatproof bowls , and place on each one, toast and cheese and hot grill 1 minute.
Serve immediately.