Appetizers

1. Onion soup using Bruegel.
 
Ingredients:
4 large onions, 3 cups chicken bouillon, 2 cups beef bouillon, 66 cl Bruegel, a pat of butter, thyme, sugar, pepper & salt, bread crusts & parmesan.
 
Recipe:
Peel the onions, finely chop them into rings approximately half a centimeter thick, then cut them in half. Melt the butter and add the half onion rings. Let it simmer until the onions begin to brown. Add the sugar and let the onions gently caramelize for 15 minutes. Then add the Bruegel and stir well. Pour in the bouillon and add pepper & salt to taste. Let simmer uncovered for about an hour and remove any foam. Add the thyme while boiling. Serve with bread crusts & parmesan and pour a refreshing glass of Bruegel. Tasty!
 
2. Asparagus with mousseline sauce based on Celis White.
 
Ingredients:
2 crowns of asparagus, 3 egg yolks, juice of 1 lemon, 10 cl Celis White, 100 g butter, pepper & salt.
 
Recipe:
Peel the asparagus thoroughly and boil for 20 to 30 minutes in lightly salted water. Remove from water and keep warm. Meanwhile, whisk egg yolks, lemon juice, Celis White, pepper & salt together in a saucepan to a creamy consistency. Place the saucepan on a very low flame, making sure that the mixture doesn't boil! Whisk the mixture until it has doubled in volume. Carefully stir in the melted butter.
 
Serve the asparagus with the sauce, garnish with parsley and pour a refreshing Celis White. Bon appetit!