Monday, April 23, 2012

We had the honor yesterday to attend a dear, dear friends wedding. Everything was just perfect, I mean, absolutely freakin' perfect! So welcoming, no pretention, and thoroughly enjoyable... everything you want in a wedding! My husband got a beautifully lit shot of the cake... I think it is stunning!  Congratulations to my lovely friends, and thank you for including us in this most special day. Love you both.

Wednesday, February 1, 2012

French Onion Soup... apparently, too many onions...

French Onion Soup
Simple to make, elegant presentation, and divinity in a cup!

Nah, no way. The Onion count was absolutely perfect (despite what my peasant husband says!)

Had a small harvest this week of onions, so it isn't odd the craving for French Onion Soup popped up!

5 medium onions
3 Tbsp butter
1 tsp flour
6 cups beef broth (homemade would taste best, but any will do!)
1/4 cup very dry white wine or vermouth
3 Tbsp sherry or cognac (optional... although I don't recommend leaving it out!)
Freshly ground black pepper to taste
3 Tbsp grated Gruyère cheese
French loaf, toasted (sliced or torn) Or used croutons or whatever bread you have on hand! Tonight, I used toasted wheat slices.

Heat oven to 400º or broil.
Slice the onions very thin.

In a large pot, sauté the onions in the butter until lightly browned.

Mix in the flour and cook for 2-3 minutes more. Stir in the beef broth, wine and Sherry or Cognac. Season to taste with pepper. Gently simmer the soup for 15-20 minutes.

Ladle the soup into oven safe crocks. Top with toasted bread or croutons. Place cheese (sliced or shredded) on top of bread. Put crocks into a roasting pan and place in oven as high up as possible near coils. Keep an eye on it, checking it every 1-2minutes. If you have it on broil, you can't peek too often! When cheese topping is bubbling and starting to brown, remove pan. Let the crocks cool down until you can touch them safely. DIG IN!

This was absolutely exceptional!

Makes 8 servings. 5 net grams of carbohydrate per serving.
This is a tweak of several recipes... it has taken me a few years to get it exactly where I wanted it. I hope you enjoy it as much as I do. Bon Appetit!