So…we have a good reason for not blogging in a while- I have been busy turning our blog into a cookbook! We are only distributing free copies to friends and family, but it has been pretty cool. It originally was a present for J for Christmas, but now family members are requesting copies of their own- yay!
So, in order to make a second volume, we should probably get back in the swing of things. First step, French Onion Soup.
Now, I have never made French Onion Soup, so I was a little leery about making it. However, it turned out to be quite tasty.
*5 onions (I used regular ol’ yellow onions)- thinly sliced
*s & p
*4 cloves of garlic finely chopped
*beef broth (1/2 cup)
*chicken stock (7 cups)
*1 tsp. sugar
*1 tsp salt
*2 tbsp. butter
*2 tbsp. olive oil
*red wine (1/2 cup- I used my favorite merlot)
*2 tbsp. flour
1. Melt butter into oil in stock pot- toss onions in and cook on low (uncovered) for about 15 minutes. I stirred them for the first few minutes to make sure all the onions were coated, and then I stirred once every 4 3 minutes or so (I was actively cleaning the house at the time, so I would make the bed, go stir the onions, fold up blankets, go stir the onions, put away clothes, go stir the onions, etc.)
2. Turn heat up to medium, toss in the 1 tsp. of salt, 1 tsp. of sugar and garlic, and stir again. This time, put the lid on it and let it go for about 30 minutes (mine was done at 25, but my stove runs really hot). Again, I did the chore, stir, chore, stir, chore, stir, etc. method. Every time you go back to the pot the onions should get more golden brown and delicious.
3. Skip this step if you can- I couldn’t: Turn off smoke alarm because you let the pot get too hot while you are trying to rescue your cat who has burrowed herself inside your couch upon discovery of all of the milk rings she has hidden under the couch for the last six months.
4. Rescue the pot by adding flour for a roux, then pouring in the wine, beef broth, and chicken stock.
5. Bring to a boil, skim the milk fat from the butter off of the top, and then drop the heat to a simmer, covering and cooking for 40 minutes…while this is cooking…
**I now made the cheese crouton-y bits.
I took a small baguette and cut it in half. I cut the half into four chunks, rubbed 1/2 a garlic clove on the chunks and put a slice of havarti on top. I also took the other half of the baguette, split it in half, and placed a piece of American cheese on half. Put all of the cheese covered bread under the broiler for a couple of minutes until bubbly and slightly golden. I also made some tuna salad.
6. Serve soup in bowl with a cheesy crouton-y bit. I also filled the other half of the baguette (with cheese melted on one side) with tuna salad for a nice tuna melt. A pretty good lunch!
Happy (almost) new year! We can’t wait for you to see what we have in store for the coming year in food!
-L (and Bingley who is now safely out from under the couch).