We slept in, exercised together on the John T. Brush stairway, did laundry, grocery shopped and got to hangout with David’s sisters. We played Settlers of Catan and ate…
French Onion Soup
You’ve gotta have:
- (like 4 medium-large) onions
- (like 32 oz or 3 and 1/2 cup) broth
- (2 tbs) butter
- (2 tbs) white wine or sherry
- (2 tbs) oil
- stale (french) bread
- cheese you like
- herbs (thyme, or Italian)
- a nice pot
- some kind of oven
- stirring spoon
- cutting board
Then you gotta:
- Chop the onions nice and thin. Cut ’em the right way: off with the ends, right down the middle, peel the outside side, then lay halves on flat side and cut thin.
- Heat the butter and olive oil on the stove.
- Add the onions (with a generous dash of herbs).
- Let the onions brown for 20 minutes on medium-high heat. Stir them regularly.
- Turn to low heat and cover for 40 minutes. Stir occasionally.
- Add the wine. Then “let it cook off”. You can turn the heat up.
- Add the broth, stir and return to a boil. Stir frequently.
- Turn heat to low and let simmer partially covered for 20 more minutes. You can stir it every now.
- While the soup is simmering, cut the stale bread and top with cheese you like. You can toast these if you like (but the soup will melt the cheese nicely if you don’t, so no worries). These are your “croutons”.
- Put the croutons in serving bowls and ladle the soup into the bowl, covering the bread and melting the cheese.
- Don’t burn your tongue. Eat. Enjoy.
- Not as good with veggie broth as with beef broth?
- Brown the onions more. Would make them sweeter?