So, lots going on around here lately. First, we happily moved into our own home 2 months ago( a small beach shack, but we don't own the land) right now we are staying with my grandmother until my parents return from Canada. So, rather than cooking for two, we're cooking for three. I've been pretty good about sticking to good foods, but lousy about taking time to blog and take pics. So, I'm back with a vengence. Today's selections are La Baguette's French Onion Soup and Fresh French Rolls. i took a few pictures as I went along just to demonstrate . Do NOT put this under the category of quick meals, lol. Here are the recipes as written:
La Baguette's French Onion Soup
6 cups (2 pounds) thinly sliced yellow onions
5 tablespoons unsalted butter
1/2 cup dry white wine (such as Sauvignon Blanc), optional
10 cups boiling chicken stock (or vegetable stock if vegetarian)
2 teaspoons black or white pepper, or to taste
1/2 pound genuine Gruyre or Austrian Swiss cheese, grated
Cook onions in butter, covered, over medium-low heat until moisture forms and onions are transparent but not brown, about 20 minutes. Uncover, raise heat to medium and cook 45 minutes or longer, stirring often, until liquid has evaporated and onion's natural sugars caramelize; onions should be dark golden-brown.
Add wine and bring to boil. Add chicken stock; simmer 2 hours, covered with lid partially ajar, on low heat.
Refrigerate, uncovered (to prevent stock from souring) overnight. When cold, skim congealed butter off top.
Before serving, add pepper to taste and simmer 1 1/2 hours. Place broiler-proof bowls on baking sheet. Fill each with soup and top with croutons and a handful of cheese. Broil until cheese is melted and browned in spots, about 5 minutes.