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
Serves 8
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
French-bread croutons
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.
Source: La Baguette.
Nutrition data, per 2-cup serving: Calories 216 (39 percent from fat); fat 9.3 g (sat 5.3 g, mono 2.8 g, poly .6 g); protein 20 g; carbohydrates 11 g; fiber 2.3 g; cholesterol 31 mg; sodium 192 mg; calcium 311 mg.
Fresh Baked French Rolls:
Ingredients
3/4 cup warm water (110 degrees F/45 degrees C)
1-1/2 teaspoons active dry yeast
1 tablespoon white sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups bread flour
Directions
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
La Baguette's French Onion Soup
Serves 8
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
French-bread croutons
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.
Source: La Baguette.
Nutrition data, per 2-cup serving: Calories 216 (39 percent from fat); fat 9.3 g (sat 5.3 g, mono 2.8 g, poly .6 g); protein 20 g; carbohydrates 11 g; fiber 2.3 g; cholesterol 31 mg; sodium 192 mg; calcium 311 mg.
Fresh Baked French Rolls:
Ingredients
3/4 cup warm water (110 degrees F/45 degrees C)
1-1/2 teaspoons active dry yeast
1 tablespoon white sugar
1 tablespoon vegetable oil
1/2 teaspoon salt
2 cups bread flour
Directions
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 18 to 20 minutes in the preheated oven, or until golden brown.
