Wednesday, May 16, 2007

Sopa de cebola

200gr cebola – corte julienne=bastões com a proporção aproximada ou igual a 3x3
.500ml Fundo escuro;
.500ml Água;
.1und. Sachet;
.20ml Brandy;
.Salsa;
.Sal.
Colocam-se as cebolas em uma panela para dourá-las, quando douradas acrescenta-se o fundo escuro, o brandy e o sachet e deixe reduzir. Tempere a gosto e sirva.

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