FRENCH ONION SOUP

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  !!!

                                     THIS IS R I G H T !!!

 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

 Using oven mitts, cook the onions and stir frequently, scraping bottom and sides until all liquid evaporates and onions are BLENDED.

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