Cooking SWISS style
Chop many onyon
Until pot is half full of onyon
Add oil and butter; medium-flame
Cook ‘em down
Black pepper, a pinch of crushed red pepper, homemade spice mix
>>22023103Ooo, what’s the green stuff?
>>22023103Yet another low effort bogan cooking thread
>>22023138Parsley, and we have some thyme too.
>>22023140Nice, gonna be absolutely packed with great flavors
https://www.youtube.com/watch?v=NWvkbbCxMz8
Not bad so far, gotta let it reduce more.
>>22023139imagine getting mad about actual OC. go make another big arch thread faggot
Chop parsley, add a little lemon juice to the soup base
>>22023176damn the lemon is chuck full of sneeds
Add a little water and some of the thyme
>>22023180I thought so too but it turned out to be a very unlucky cut.Onyon looks good, time to add beef broth and water.
Now we turn the heat down and let it reduce a bit again.
>>22023205
Add some of the parsley and more thyme
G.M.O. in the pan
Jarlsberg slices
Shrooms are perfect
>>22023251Completely agree, they made me add mushrooms to my grocery list
First shroom and ‘berg patty
Shroom’n’Swiss
Bürger
Soup needs to reduce a bit.
A+Time to let it cool down overnight and then tomorrow we feast.>wow awesome recipe you spend 5 hours to not eat it right awaySwiss/French cuisine in a nutshell!
>>22023427Looks good. Soup is one of those things that only gets better after some time the fridge
>>22023103Notice how Australians cook every style but Australian? There is a reason for that.
I’m sorry that the low intelligence of this board prevents you from making more food of your culture, Sanjeev, and you are forced to make European food to fit in
Add crouton
Le Gruyére
Onyon soup
>>22024872looks Good...
>>22024872Encroyable
>>22023164Based. For me I like the Bogan and poorfag cookalong threads. Can’t stand Stewart and the other pretentious faggots trying to “flex”
>swiss cooking >look inside>is actually french and american cooking with a bit of swiss cheeseok, now make a berner rösti
