February 27, 2005
a soup that took 2 months to get ready
French onion soup, such a lovely, hearty treat for a cold day. I made a whole lot of caramelized onions a few months back and kept it in the freezer with this soup in my mind.
Caramelizing onion is a time-consuming task (it took me a good one hour), but once you've got it, the onion soup is half ready; add some flour to the onions to make roux, add some wine (and I used brandy as well), followed by some water, bouillon, and herbs (I used thyme and a bay leaf), then cook for another hour or so. Ah I forgot to put garlic.
Place some lightly toast and butter thin slices of baguette on a bowl of the soup, top it with a plenty of grated Gruyere cheese, then broil the whole thing until the cheese melts.
I'd always be put off by this time-consuming way of cooking French onion soup, but whenever I actually make it and eat it, it makes me get my mind set; I'll do this again. Then it is only a matter of when I'd do it "again"...
posted by chika at: 2/27/2005 03:46:00 AM