cold weather = soup time
A look through the cookbook led us to french onion soup, a la Ben. Red and yellow onions and a vegetable broth so that we don't have to make a second pot for Jake.
A delicious baguette brought home by Billiam was sliced up and toasted then topped with freshly grated parmesan on top. Perfection.
Sorry, no photo of it all put together...it was time to eat!
French onion soup, a la Ben
4 cups of sliced onions, red and yellow
1 stick of butter
60 ounces of vegetable stock or 60 ounces of water plus 7-8 veggie bouillon cubes
1 teaspoon salt
slices of baguette, toasted
freshly grated parmesan cheese
Slice up the onions. Admire their colors. Run from the kitchen, screaming that your eyes are on fire. Take Mommy with you. Her eyes are on fire, too.
Go back to kitchen and hang back a bit as Mommy finishes slicing the onions.
Melt the butter in a heavy, large soup pot.
Toss in the onions and saute over medium low heat until translucent and soft. Stir them now and then and talk about how pretty they are. Lightly browned is good, too.
Add stock/water and bouillon cubes. Peek every now and then and taste. Note that Mommy wasn't kidding when she said the onions won't taste onion-y.
Cover pot and simmer for at least 30 minutes. Ours simmered for hours and hours.
Toast slices of baguette, pop into bowl. Top with hot soup and freshly grated cheese. At this point you can stick them under the broiler for a few seconds to melt the cheese, but ours melted fine on their own. Oh, and make sure no actual onions get into your sister's bowls because they are sissy babies (said with love) and don't believe Mommy about the no onion-y taste.
Soak up the compliments and enjoy.