Michelle's Blog: Walking Around

Saturday, November 3, 2007

Walking Around

2 comments:

Moxie said...: Have you been to the Tattered Book store yet? It's the best store, huge with tons of great books. Hope all is well, miss you guys,
Heather and Sean; November 4, 2007 at 7:50 AM
mavrickmo said...: We haven't been there yet but I'll be sure to go! I just looked on their website and it says that Jenna Bush will be signing her new book there on Nov. 29.; November 4, 2007 at 10:06 AM

Recipe of the Month: French Onion Soup

This recipe, courtesy of Tyler Florence from The Food Network, is quickly becoming a staple in our house. So easy, and the flavor is delicious. One of my favorites!

(4-6 servings)

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Directions
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

Saturday, November 3, 2007

Walking Around

2 comments:

Michelle's Blog

what i'm listening to

Who's Visiting?

Other Websites You Should Check Out

Welcome!

Recommended Reading (in no particular order):

Blog Archive

About Me

Recipe of the Month: French Onion Soup