Love the fall air. Our temperatures have slightly dropped. The sun is not as intense. The morning are cooler as well as our evenings. Soup portrays fall in our house and we try to have as often as we can.
We try to keep our Sundays as relaxed as possible, just a nice ending from a crazy week, and a perfect beginning to a new week. This gives me the opportunity to spend more time in the kitchen preparing our Sunday night family dinner. Last night I prepared onion soup, but not your typical onion soup. I decided to use red onions and add red wine. Truth to be known, I had little white wine left as well as red wine, so why not add the two together and see what happens. The result was a very rich and tasty soup.
I also did something different: I used a hand help blender to mince down the onions. I love cheese and decided at the last minute to add more cheese over it after been under the broiler, and add another slice of bread with more cheese over it… What can I say … I am French and I love cheese.
Enjoy a great week!
Tonight’s September 30, 2012 dinner:
Vanilla Ice Cream with cookie
2 medium sweet red onions, thinly sliced
1 shallot thinly sliced
1 tablespoon flour
1 cup of wine . Red – White or both
4 cups of homemade stock, or low salt canned beef broth
3 tablespoons of unsalted butter
Salt and pepper
Rounds of thin baguette
1 cup grated Gruyere or Emmenthal cheese
Preheat the oven to 400º. Spread the rounds of baguette on a cookie sheet and bake until golden brown. Set aside.
Heat the butter in a large saucepan until melted. Add the onions and cook over medium heat and constantly stir. When the onions are golden add the flour. Mix well and lower the heat. Make sure the onions are not turning too brown.
Add the wine and cook for 2 minutes over medium heat. Add the beef stock and stir until it boils rapidly. Taste to season. Let it boil for another 8 to 10 minutes.
In a soup terrine drop the bread and sprinkle with the cheese on top. Ladle the soup over it. Cover with another baguette round topped with more cheese.
Put the soup terrine under the broil until the cheese melts.
If you do not want to keep the onion in the soup, strain them or with an hand held blender break them down.