Welcome back to 'Let's Cook', where ALL the food is home made and never touched by people you DON'T know.
Here is another food that I thought I would NEVER eat.
FRENCH ONION SOUP
As you all know, I am not a fan of 'Going Out To Eat.' The food is expensive and mediocre at best. AND it is prepared by people you don't know. That is more important than ever these days.
Back in the pre-covid days, Penny and I enjoyed our yearly cruise.
The greatest thing about a cruise (other than the scenery) is the food is already paid for and you can have as much as you want. That gave me a chance to try some new things and today's recipe is one of those delights.
This is a recipe that is always better a day or so later, so let's make this ahead of time.
The recipe is a bit time consuming but it is NOT HARD !!!! Make sure you read through all the recipe BEFORE you start.
So let's put on our Dancin' Shoes and get to it.
4 LBS – YELLOW COOKING ONIONS
Cut in half from pole to pole
THIS IS W R O N G !!!
Cut into ¼ inch slices
2 CUPS WATER & extra for glazing
½ Cup- DRY SHERRY
4 Cups – Home Made Chicken Broth
6 Springs – FRESH Thyme tied together with twine
1 BAY LEAF
Ground BLACK Pepper
Salt
Pre-heat oven to 400 degrees with rack in lower middle position
Spray bottom of large Dutch Oven with Cooking Spray
Place butter in pot, add the ONIONS, & 1 tsp SALT
Cook covered for one hour
Remove pot from oven and stir onions, scraping bottom and sides of pot
Return to oven with lid slightly ajar
Cook one hour then stir
Cook another 1 ½ hours
Remove from oven and place over medium high heat on the stove
Reduce heat to minimum and cook for 15-20 minutes stir often.
Keep cooking until bottom of pot is covered with dark crust. About 6-8 minutes
Add ¼ Cup of water and scrape the bottom of the pot.
Cook until water evaporates 6-8 minutes
Repeat 2 or 3 times
Stir in the Sherry & cook 5 minutes
Add broth & 2 Cups of water. Add the herbs
Add ½ tsp of Salt
Heat until it simmers
Turn heat to low
Simmer for 30 minutes
TASTE !!!
Remove from stove and let cool for 15 minutes
Ladle soup into containers
Add Frozen water bottle and cool until temp of mixture is 70 degrees....
REFRIGERATE and have an adult beverage. You deserve it
2 DAYS LATER
Add the soup to your oven safe vessels to get the needed amount
Replace what is left back in the fridge
Pour soup from all your vessels into a sauce pan
Heat on medium high then put back into the vessels
Top with CHEESE
Set oven rack 6 inches from broiler
Set the vessels on a baking sheet lined with foil
Broil 3-5 minutes
Cool for 5 minutes and serve
So how did we do ??? I thought it tasted G R E A T. However the cheese sank into the bowl, but had no effect on the taste.
IF I HAD TO DO IT ALL OVER AGAIN ----- and I will
I did not use any bread or croutons on top. This would give the cheese something to sit on while it melts.
I urge you to give this one a try. You may 'think' you don't like French Onions Soup (I thought that way all my life) but I bet you will like it.
Even Mikey likes it.
For us oldsters in the crowd
Oh, yeah. I almost forgot.
P.O.T.U.S. 22 & 24 GROVER CLEVELAND
Join us again next time as we again prove that eating out sucks.
Stay safe, Stay healthy, and STAY THE F(%$ at HOME
Live Long and Prosper
