Liz recipes
"I am thrilled to introduce these delicious recipes I’ve created with new LowLow. With its full flavour and melt, but 1/3 lower in fat, it really is the ultimate cheese"Recipes
Get transported to the French alps... This is my very favourite starter, any time of the year. LowLow melts so well in this dish of bliss.
Liz's Specials
French Onion Soup Starter
Liz's Lasagne
Prep time: 15min; Cooking time: around 1hr 10min
Serves 4
Ingredients
30g butter
2tbsp sunflower oil
800g onions, finely sliced
1tbsp plain flour
250ml dry white wine
1.2litres hot chicken or vegetable stock
Sprig each of thyme, rosemary and bay, plus extra thyme to garnish
8 slices French bread
80g LowLow mature cheese, grated
Method
1 Melt the butter in a pan over a gentle heat. Add the oil and onions, cover and cook over a low heat for 20min until very soft and starting to caramelise. Stir them every now and then to stop them from sticking and to turn the onions over so they cook evenly. Season well. Increase the heat and continue to cook the onions, still covered, stirring every now and then, for 10-15min until dark golden.
2 Stir in the plain flour and cook for 1min. Add the white wine, stirring well, then simmer until reduced by half. Add the stock, thyme, rosemary and bay and bring to the boil. Cover and simmer for 30min.
3 Grill the bread until lightly golden on each side. Top with the cheese and continue to grill until golden.
4 Ladle the soup among four bowls. Top with the cheese toasts and garnish each with an extra sprig or two of thyme. Serve immediately.
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