Today was a beautiful day. A little sun, a light wind and people beginning to walk a little slower through the neighborhood. Ah, Spring is coming, I just know it. As I type this I'm remembering back to this past Saturday...when we were gifted with a foot of new snow. Ugh. The eldest went sledding with her friends, and our two boys decided to help their dad dig out the driveway. The youngest is sick of shoveling and he's only six. Unless he plans a move to somewhere near the equator, the boy might as well learn how to de-ice the steps and shovel around his sister's car.
While they stayed busy with the cold activities, I stayed in and made hot cocoa and soup. Who doesn't love soup on a cold day? I decided on French Onion Soup. It is one of my favorite kinds of soups to make and eat. It also happens to be one of the only things with the word "french" in it that I know how to cook.
You want "french" fries? Map quest yourself to the nearest McDonald's. Want "french toast?" Give my grandma in Michigan a call. She not only makes the best french toast, she can cut it up like a samurai warrior; faster than you can ask for syrup. You want "french vanilla bean ice cream? I can give you the number of our Schwan's man. Their ice cream is to die for. ....but until then, give this a try. It is a wonderful, comfort food. I hope you like it.
Ingredients for French Onion Soup (feeds 5)
1 medium onion (white)
2-3 purple onions. I'm not sure why I use different onions, I just always have.
1-2 boxes of beef broth or stock- this depends on whether you like your soup more liquid-y (add two boxes) I like mine more dense, so I use one.
3 tablespoons Worcestershire sauce
1/2 to 1 cup of a red wine. Sherry is often used as well as a port. I used what I had-This was a deep red zinfandel. 1/2-1 cup in the pot, however much is left can be used for a glass...
1/2 stick of butter, salted
pinch of sugar
A stiff loaf of french or Italian bread
Gruyere or provolone cheese
1. Skin and chop onion in to small slices. Put all onion pieces and butter into a pan and let them sweat at medium heat. The purple color of the onions will fade. At this time, I add a pinch of sugar to the onions and let caramelize at the bottom of the pan. You can flip the onions until reduced.
Anyway, set these bowls on a cookie sheet and broil for about 5 minutes. Keep a close eye on the cheese and don't let it burn. When nice and brown, take out of the oven and cool just a bit. Warn kids that the bowls are HOT!!! Serve with extra bread and crackers. As picky as the family is, they at least agree that the onion soup is yummy and fun to dip the extra bread in. Oh, they kind of like that I fed them at all.. For now....
Do you make onion soup? Do you have an idea on how to improve the recipe? Are you ready for barbecues and picnics yet? Uh huh. Me too.....
Happy Thursday, friends :)