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Friday, January 4, 2013

Not Just Soup and Salad

Another salad, another soup - aaahh not so, or at least not the soup.

Chopped Salad. Iceberg lettuce, with chopped onions, celery, red bell pepper, olives, cherry tomatoes, a small wedge of blue cheese and shredded cheddar cheese. The dressing was evoo, balsamic vinegar and fresh ground black pepper. Colorful and tasty but just a prelude to the best "french" onion soup I have had - seriously.

And why is it called "French Onion Soup?" Seems this soup can be traced to the Romans, but the modern day version from the 18th century is a beef broth with carmelized onions and topped with a crouton and melted guryere cheese. The crouton is "reminiscent of ancient times." The word soup is from the French word soup which means broth. Enough!

Onion Soup. I caramelized the onions, shallots and leeks in butter and evoo, but I did it on a lower heat and for longer than I have in the past. I added a splash of cognac and used creamed sherry instead of just sherry. I added a small amount of beef broth and reduced the liquid and then added chicken broth and simmered for about 30 minutes. The soup was ladled into bowls, topped with crusty bread, a slice of provolone and a slice of mozzarella and put under the broiler until the cheese was melted and bubbly. Wow! I only wish I had made enough for the next day.



Chris Hunter said...

Chuck Hunter would have loved that French Onion soup! (Extra especially if Bony Joni made it for him)

Jo Lally said...

I think that was "skinny bones," but boni joni works. Chuck liked my mushroom soup but I never had the chance to make him onion soup.