Monday, February 20, 2006

February 20, 2006: French Onion Soup: Cold Weather Fare

Last week, for Valentine's Week, I asked for each of my family member's favorite meals. This was Randy's special request. We didn't get around to making it until tonight, but this was a perfect bone-chilling night to have it!

French Onion Soup

Serves 4 adults

2 TBS. butter
4 large yellow onions, sliced thin
1 tsp. salt
1/2 tsp. mustard
dash of thyme or Italian seasoning
6 cups water
3 TBS. soy sauce
2-3 TBS. dry white wine or red wine (opt.)
few dashes of pepper
Croutons (recipe below)
Grated Mozzerella or thin slices of provolone or swiss cheese

1. Melt butter in a kettle or Dutch oven. Add onions and salt. Cook over medium about 10 minutes, stirring occasionally.
2. Add mustard and thyme. Cover. Continue to cook very slowly for about 35 minutes. The onions will be so soft and will simmer in their own liquid.
3. Add everything else except the toppings. Simmer 15 minutes more. Dish into overproof bowls and top with croutons and cheese (in that order). Put under broiler briefly to brown the cheese. Serve with smoked turkey sandwiches or just crusty bread.

Cube some old hoagies, hamburger buns, stale bread, or whatever you have handy. Saute in garlic butter and then toast at 300 for a few minutes.

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