BIR French onion soup praps!!!

Righto! A word from the wise! That kind of KO's my plan to leave a pot of base on low on the stove overnight too cheers

Right. I was hoping it would add a smokeyness to it too, but-! Cheers MA

Wel, I've never been in a BIR kitchen, but some who have say that commercial paste is standard in small quantities- if that's the case then in order to emulate the BIRs, we would have to use the paste too.
HOWEVER- of course it might depend on which era of BIR cooking we want to aspire to- and if it's from before commercial pastes were being used, then it would indeed be wrong to use it.

Not that there's any real right or wrong in this game, surely?!?!

So you made 20 portions, then put them in the big pot, and then heated it through and spooned them out when needed?

Has anyone ever done something like this- in a slow cooker, for 8-10 hours kind of thing? It seems to me that a slow-cooked base could reach a real depth of flavour- or would it suffer from over-cooking?

And you are the member from whom I would expect nothing less* 






*On reflection, a foolish thing to post.

Hopefully 

But a noble one, eh!

Yeah I'm gonna ladle in the garlic too

Use this: http://www.cookingandme.com/2012/10/paneer-tikka-masala-paneer-recipes.html
An bosh some chicken tikka in as well. Bob's your uncle.