"When I walk into my kitchen today, I am not alone. Whether we know it or not, none of us is. We bring fathers and mothers and kitchen tables, and every meal we have ever eaten. Food is never just food. It's also a way of getting at something else: who we are, who we have been, and who we want to be."........
Some of the recipes that I have tried,tested and tasted..and some that I want to try,test and taste... :) ....and other useful information all collected and saved in one place.....
Tuesday, 19 July 2011
Onion Soup Recipe
Baked French Onion Soup
2 ounces of butter
1 pound of onions, sliced
1/2 clove garlic, crushed
1 teaspoon flour
4 cups beef stock
salt and pepper to taste
2 ounces of Gruyere cheese, grated
1 teaspoon Dijon mustard
4 slices French bread
Melt the butter in a large saucepan and add the onions. Slowly brown the onions. It is important to brown the onions VERY slowly. It takes about an hour to do. Just check them every once in a while. They should end up very soft, golden brown and transparent. Add the garlic after the onions have been cooking for about 45 minutes.
After the onions are cooked, turn up the heat to medium, stir in the flour and cook for 1 minute or until the flour is golden brown.
Add the stock, and stir until it boils. Season with salt and pepper and simmer the soup for 20 to 30 minutes.
Preheat the oven to 400ºF. Mix the grated cheese with the mustard and pepper. Spread this on the bread slices and put one slice of bread on the bottom of each onion soup bowl, or put all of the bread in a large soup tureen. Pour the soup in. The bread will rise to the top.
Bake the soup in the oven, uncovered until the bread and cheese mixture is well browned and bubbling.
French onion soup
French onion soup is so easy to make, and exceedingly delicious. Here's what you do:
Put a big pot (cast iron enameled french cookware works best) on medium high, and melt some butter and oil in it. Start slicing 6 medium onions, adding them to the pot as you slice them. Then let them get soft and brown, stirring them often. This will take about 20 minutes.
At this point, add salt, pepper and a little bit of thyme, then add about 1/2 a cup of dry Sherry. Deglaze the pot with it, let it evaporate. Pour in 6 cups of beef broth. Bring to a boil, and turn off, let steep for however long you want. It's soup, so it'll taste better the longer it stays in the pot.
When you're ready to eat, ladle soup into a bowl, add a few croutons on top, sprinkle with gruyere cheese and some more thyme, and broil until cheese is melted and bubbling.