Over the weekend I decided to make French onion soup for the first time! It was pretty easy to make. The onions took a while to caramelize, but other than that, it was a success! I found the recipe
here and modified it as noted below.
Ingredients2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 bay leaves
3/4 teaspoon salt (or to taste)
1/2 stick (1/4 cup) unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced-sodium beef broth (32 fl oz) (I used regular)
1 1/2 cups water
1/2 teaspoon black pepper
6 (1/2-inch-thick) diagonal slices of baguette
1 (1/2-lb) piece Gruyère, Comte, or Emmental (I used a mix of Gruyère and Emmental)
2 tablespoons finely grated Parmigiano-Reggiano
Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins (I got a set of four, $29.99, at Bed, Bath and Beyond); a cheese plane (I used a regular knife instead)
PreparationCook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes to an hour. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350°F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croûtes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a croûte in each. Slice enough Gruyère (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Note: I strongly recommend making the soup 2-3 days ahead (but do not add croûtes and cheese to soup); cool completely, uncovered, then chill soup, covered. The flavors need time to marry, and the soup is SO much better 2-3 days after you've made it! Reheat soup before proceeding with recipe when you are ready to eat.
Now I get to eat a lot of turkey and cause mischief all day. Life doesn't get any better than that!
A top coat is a must for my nail polish to remain intact and chip-free for a week; I've stuck to L'Oreal, as I have not found a better quality top coat. It works equally well on solid colors and French manicure! I highly recommend it.
Yesterday we spent all day at a huge outlet mall! We had seven hours to look around, but were done in about five. It was important to stop when we did to preserve Husband's sanity. Anyway, my favorite purchase of the day was this gorgeous Drawstring Opus bag in poppy color! It looks just like the one pictured here, only the drawstrings and handles are dark brown patent leather. I had no intention of buying a new bag, but it was over 60% off!
Over the weekend I decided to make French onion soup for the first time! It was pretty easy to make. The onions took a while to caramelize, but other than that, it was a success! I found the recipe here and modified it as noted below.
