French Onion Soup
One of my favorite, easy, fast and tasty things to make and eat.
Slice a large Vidalia Onion into 1/4 inch rings.
Sautee in a pan with butter until brown and golden and delicious onion juice and butter have formed a nice coating on the bottom of the pan.
Sautee in a pan with butter until brown and golden and delicious onion juice and butter have formed a nice coating on the bottom of the pan.
In a pot boil four cups of water.
Add five cups of stock or broth (chicken, beef or vegetable - your choice).
For that real full body taste add four or five beef scallops to the soup.
Add a small whole onion.
Add a small handful of white rice.
Add a Bay Leaf.
Throw in about three black pepper heads.
Salt.
Add a bit of chopped dill and parsley.
Add five cups of stock or broth (chicken, beef or vegetable - your choice).
For that real full body taste add four or five beef scallops to the soup.
Add a small whole onion.
Add a small handful of white rice.
Add a Bay Leaf.
Throw in about three black pepper heads.
Salt.
Add a bit of chopped dill and parsley.
Let all of that boil.
Taste for salt.
Taste for salt.
When the onions are done in the pan:
Add those to the pot. Stir, boil.
And...you're done!
Add those to the pot. Stir, boil.
And...you're done!
Toast a couple slices of french baguette.
Use the same pan from the onions.
Place the toast in your serving bowl.
Use the same pan from the onions.
Place the toast in your serving bowl.
Ladle the soup in. Make sure to get a good amount of onions in there and perhaps a piece of meat.
Grate some cheese over the top, or place a nice thin slice right over the bowl. Serve as the cheese slowly melts into the soup. Mmmmm!
(Add flavors and spices as you go: if it tastes to you like the soup could use more flavor, add some more stock or salt, and so on...be creative...don't be afraid.)
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