What is the Temperature in your city? (Part 7) (snowing, warmest, storm)
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Got French Onion soup on the stove. Oh my does the house ever smell good!
Please send soup. I haven't had French Onion soup the "Real Stuff" in decades. I can picture it now in a big Soup Bowl with a slice of Buttered French Bread toast floating on top.
Here you go Woodrow...we also added red wine and have an imported Swiss and German cheese for the topping.
This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyère is key to getting the traditional bubbling crust of cheese; it's rich, smooth, and melts easily.
2 oz. (1/4 cup) unsalted butter, more for the baking sheet
1 small baguette (1/2 lb.), cut into 1/2-inch slices
2 quarts beef or chicken broth
1 bay leaf
2 cups grated Gruyère
Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.
Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.
Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.
To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broilerproof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.
Make Ahead Tips
The soup and croûtes can be made up to 2 days ahead. Store the soup in the refrigerator and the croûtes in an airtight container at room temperature.
Wow, looks like even here in Warm jersey I ate soup tonight.
I had lentil soup with salted crackers on the top. That was just the start. Then came the vegetable Briyani and raitha to spice things up. Finally ended light with a small cup of kidney bean salad topped with a hint of sour cream and green chillies .
56.5 F (13.75 C) and overcast now going down to a low of 53 F (12.5 C). High was 59 F (15.5 C) with thick fog. I am rejoicing the fresh air across my arms in a sleeveless tee. About to wrap myself in a blanket and snooze. Sometimes, when you are not provide with winter, you try to simulate a sense of chill by wearing light and comfortable clothing.
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