Composition:

Universal caramel onion

-Big onion: one.

-Olive oil/butter: 2 tbsp.

-Dry white/sake: half a cup

Cream mushroom noodles

(1-2 people)

-Garlic: 1 petal, sliced.

-French bacon cubes.

-Mushroom: A handful.

-Fresh thyme: How much?

-Broth/warm water: 1.5 cups

-Worcester sauce: 1 tablespoon (nothing to keep)

-Salt and pepper: a little.

-Milk: 1 cup

French caramel onion

Steps:

Open olive oil/butter in a cast iron pan over medium heat.

Chop the onion along the grain and pour it into the pot.

Keep the fire low for about ten minutes, stir-fry slightly until soft.

Pour in 1/3 wine.

After mixing well, don't turn over and cook until the water evaporates.

Then pour in 1/3 wine.

Repeat the previous step and stir fry a few times. When the onion at the bottom is about to burn, turn it up.

After cooking for about 20 minutes, the onion begins to change color and become sweet.

Scrape off the things that stick to the inner wall of the pot and continue to cook.

Pour the remaining 1/3 wine and cook 15-20 minutes.

Until the onions turn brown.

Almost sauce, but keep the shape.

Boiled spaghetti

Steps:

Take a tablespoon of caramelized onion lordon and stir-fry garlic slices for 3-4 minutes.

Stir-fry mushrooms and scoop some thyme leaves.

Stir fry for a few more minutes.

Pour in broth/warm water.

Add salt and pepper.

A spoonful of Worcester sauce.

Pour in the spaghetti.

It takes about 10 minutes to reach ol dente on a small fire.

Pour in the right amount of milk according to personal taste.

Collect the juice over medium heat.

Just open the sauce and close it yourself.

Beratha returned to room temperature and broke the decorations on the spaghetti.