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The subject is soup. Soup \u2013 the stuff that Immortals dream of.<\/p>\n
Well, they just wish they could cook as well as mortals, which is why the Immortals always show up with an empty bowl and a spoon and that sad look in their eyes.<\/p>\n
Soup of any kind is good. Onion, beef-based veggie, chicken noodles w\/veggies (and I do mean noodles!), cream of potato, cream of mushroom.<\/p>\n
So here\u2019s a good and simple recipe for onion soup:<\/p>\n
One onion per person – Spanish\/yellow onions hold up well in this<\/p>\n
Beef broth<\/p>\n
Salt and pepper to taste, thyme and oregano, plus a bay leaf or two<\/p>\n
Red or white wine is optional, but you want to make soup, not get stewed.<\/p>\n
Kleenex<\/p>\n
Croutons, sliced baguette and cheese (Swiss, gouda, mozzarella \u2013 it’s all good!)<\/p>\n
Peel the onion the easy way: cut it in half, pull off the skin and outer layer. Slice each half on the mandolin if you have one; if not, then just do a coarse chop. One onion should serve one to two people.<\/p>\n
Put the sliced onion into a pot, add the beef broth to cover. How much beef broth? How hungry are you? One 28 ounce box of broth should suffice for a couple of servings because it will cook down a little. If you want a lot of onion soup (yes, please<\/em>!!!), add more as you go. The broth and sliced or diced onion cook together, so that the onion can weep tears into the broth to season it, and the broth can throw thyme and oregano at the onion to comfort it. Salt and pepper are to taste, always, and you can throw in a bay leaf or two if you like. The wine addition is optional. I don’t find it necessary, but it’s good with a hot bowl of onion soup with all that melty cheese on top.<\/p>\n It is very okay<\/em> to cook the onions before you put them into the pot. That\u2019s a personal choice. But it\u2019s also okay to just cook them slowly in the beef broth without saut\u00e9ing them first.<\/p>\n If you want this for lunch, start after breakfast. If you want it for dinner, start after lunch. Very slow simmer, lowest temp or flame on the burner; put a lid on the pot to keep the broth in the pot. Yes, you are allowed to peek, and test the flavor levels. You can also put this in a slow cooker or Crockpot for 5 to 6 hours on High, or if on Low then 8 to 10 hours.<\/p>\n The croutons you can buy already toasted and ready to use. The baguette slices go on the top of the onion soup, with the cheese (sliced or shredded, your choice) on top of the baguette. To get the nice browning, 1 to 2 minutes in the broiler at 375F to 400F with the door open, or bake it at 375F\u00a0 for 3 to 5 minutes in the oven, on a tray. \u00a0It’s cheese. It gets gooey and melty. It’s good!<\/p>\n The Kleenex is for when you peel the onions the hard way instead of ripping the outermost layer and skin off the bulb, or for when you\u2019re trying to slice them across the bulb by hand.<\/p>\n","protected":false},"excerpt":{"rendered":"