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Archive for November, 2012

I have been entertaining myself lately taking cooking classes at our local Kitchen Store. Although I am a fairly decent cook, I’ve been taking the classes to widen my horizons as far as trying new and different foods. I am a visual eater, if it looks yukky, I won’t try it. I realize that I have been missing out on some really good food, thus the reason why I have been hooking up with Sue at The Kitchen Store in Apalachin, NY and being introduced to some new culinary experiences. One such food is French Onion Soup. Believe it or not, I had never eaten French Onion Soup until this month at cooking class. Like I said before, visual eater, and soggy bread with melted gooey cheese stringing from a hot bowl of soup just did not look appetizing to me. I love onions. I love baggette breads. And I love cheese. So why wouldn’t I have tried the soup before this? Anywho, because I had paid for the class, and again because I am determined to eat “stuff” that I’ve never eaten before, I actually made and tried French Onion Soup. The recipe follows. And that picture, isn’t she a beautiful looking bowl of soup??? Oh and THANKS Sue for offering these classes and giving me the opportunity to try new foods!!

Soup À L’oignon Gratinée (French Onion Soup)
French Onion Soup
6 Tbsp. Butter
1 Tbsp. Olive Oil
3 lbs. Yellow Onions, peeled, and thinly sliced (6 very large onions)
1 tsp. Sugar
Salt & Pepper
1 Tbsp. Flour
8 cups Beef Stock
2 cups dry White Wine
1 lb. Gruyere Cheese, shredded
1 Baguette

Melt 3 Tbsp butter and the olive oil in a large heavy pot over medium heat. Add onions, cover and cook, stirring occasionally, until soft and translucent; about 20 minutes. Increase heat, uncover and add sugar, and season with salt. Cook until onions are very soft and deep golden brown. Reduce to medium heat, sprinkle with flour and cook, stirring constantly for 2-3 minutes, and then add 2 cups of stock, stir to blend, and then add remaining stock and wine. Season with salt and pepper and simmer for 30 minutes to 1 hour.

Preheat oven to 425°. Slice baguette into 8 thick slices. Butter both side of bread with remaining butter and toast in oven until golden brown. Fill oven safe bowls with onion soup; place a slice of toast on top. Sprinkle a thin layer of cheese on top of soup. Set bowls in baking pans and place in oven. Bake until cheese has browned.

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