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<blockquote data-quote="Bloody Feather" data-source="post: 5931794" data-attributes="member: 6694751"><p><strong>Bloody Feather's Classic French Onion</strong></p><p></p><p>If your like me and have to schedule a game night a few days in advance, here is something that is usually a crowd pleaser. Plus it is a relatively cheap way to feed a group of hungry campaigners.</p><p> </p><ul> <li data-xf-list-type="ul">Ingredients: 1lb of beef tips (this recipie feeds about 5 humans so adjust as needed).</li> <li data-xf-list-type="ul">Enough Brandy to soak the meat in.</li> <li data-xf-list-type="ul">1 large white onion, 2 crushed garlic bulbs.</li> <li data-xf-list-type="ul">3.5 cups of worschestershire sauce.</li> <li data-xf-list-type="ul">5 cups of water.</li> <li data-xf-list-type="ul">Provalone cheese, sliced.</li> <li data-xf-list-type="ul">One loaf of French bread.</li> <li data-xf-list-type="ul">Enough oven safe bowls for everyone, and a sealable container.</li> </ul><p>Steps </p><ol> <li data-xf-list-type="ol">Place thawed beef, 1 crushed garlic bulb, and plenty of brandy into a sealable container and store in the fridge for two days.</li> <li data-xf-list-type="ol">Pour meat, brandy, the other crushed garlic bulb, and water into a a large pot along with the onion after dicing it to your liking.</li> <li data-xf-list-type="ol">Boil just long enough to cook the meat, scooping off the the bits of goodness that float to the top (if you like, save this for a nice brown gravy recipie I'll post later).</li> <li data-xf-list-type="ol">Lower to a med/low temp and add worschestershire sauce, allow about 20 minutes for everything to mix together. If you like, add an extra dash of brandy at this point.</li> <li data-xf-list-type="ol">Spoon portions out into oven safe bowls.</li> <li data-xf-list-type="ol">Put a generous chunk of French bread into the bowl</li> <li data-xf-list-type="ol">Cover bowl with a slice of provolone cheese.</li> <li data-xf-list-type="ol">Put in the oven under a broiler just long enough for the cheese to get bubbly</li> <li data-xf-list-type="ol">Remove bowl from oven and put on a plate, serve with remaining French bread.</li> </ol><p>Give it a try and let me know if you like it!</p></blockquote><p></p>
[QUOTE="Bloody Feather, post: 5931794, member: 6694751"] [b]Bloody Feather's Classic French Onion[/b] If your like me and have to schedule a game night a few days in advance, here is something that is usually a crowd pleaser. Plus it is a relatively cheap way to feed a group of hungry campaigners. [LIST] [*]Ingredients: 1lb of beef tips (this recipie feeds about 5 humans so adjust as needed). [*]Enough Brandy to soak the meat in. [*]1 large white onion, 2 crushed garlic bulbs. [*]3.5 cups of worschestershire sauce. [*]5 cups of water. [*]Provalone cheese, sliced. [*]One loaf of French bread. [*]Enough oven safe bowls for everyone, and a sealable container. [/LIST]Steps [LIST=1] [*]Place thawed beef, 1 crushed garlic bulb, and plenty of brandy into a sealable container and store in the fridge for two days. [*]Pour meat, brandy, the other crushed garlic bulb, and water into a a large pot along with the onion after dicing it to your liking. [*]Boil just long enough to cook the meat, scooping off the the bits of goodness that float to the top (if you like, save this for a nice brown gravy recipie I'll post later). [*]Lower to a med/low temp and add worschestershire sauce, allow about 20 minutes for everything to mix together. If you like, add an extra dash of brandy at this point. [*]Spoon portions out into oven safe bowls. [*]Put a generous chunk of French bread into the bowl [*]Cover bowl with a slice of provolone cheese. [*]Put in the oven under a broiler just long enough for the cheese to get bubbly [*]Remove bowl from oven and put on a plate, serve with remaining French bread. [/LIST]Give it a try and let me know if you like it! [/QUOTE]
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