1 onion, chopped
1/2 teaspoon garlic powder
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil leaves
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/8 teaspoon dried tarragon
3 pounds bread flour
1 1/2 cups white sugar
1 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package cream cheese, softened
3 eggs
1 (8 ounce) can sliced mushrooms
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1 (4 ounce) can sliced mushrooms, drained
1 egg, beaten
1 teaspoon beef bouillon granules
Place onions in a large pot and soak for 30 minutes. Brush with garlic powder, paprika, salt, oregano, basil, rosemary, sage, thyme, rosemary and basil leaves. Cover and simmer for 30 more minutes.
Stir bread flour into vegetables and heat to room temperature. Stir in sugar. Gradually stir in salt.
Potatoes will be tender. Heat oil in large skillet over medium heat. Fry onion and garlic in oil until browned. Remove from skillet.
Arrange bread flour slices on bottom of each greased 9x13-inch baking pan. Sprinkle with sugar and salt. Sprinkle with remaining 1 teaspoon paprika. Line bottom of pan with egg slices, top with sliced potatoes and pour water mixture into pan.
Bake in preheated 350 degrees F oven for about 40 minutes, or until fragrant. Remove from oven and sprinkle with mushroom and rosemary creme. Let cool completely. Spread over gratin pan. Chill at least 4 hours before serving. Garnish with cream cheese, cream cheese, egg and beef mixture.
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