Thursday, November 15, 2012

Frenched



If you hate onions, this is not going to be your post. It's ok I don't blame you for not liking them. I blame your taste buds. Onions are delicious and fantastic in just about every meal I cook and I am sorry you don't feel the same way.

If you like onions this is your post, because this is all about French onion soup. I am not sure if I like the soup for the sweet onion taste or if it is just an excuse to have copious amounts of cheese and bread doused over a richly delicious broth that is made by cooking the crap out of onions and adding beef broth. Either way it's crazy good.

As I mentioned last week the weather here in SoCal has turned fall like and my need for cool weather foods has been activated. The other morning I woke up craving a rich and yummy French onion soup. I have two go to recipes that I use, one that uses red wine as a base and another that uses white. There are subtle differences, but both are amazing. After a quick poll on Facebook, red won out (with a splash of cognac, not included in the original red recipe, but found in the white) and the BF and I had an amazing dinner that night. Writing this I want to make it again, but considering this uses a stick of butter I better keep it to only every once in awhile.

Cook, cook and cook. In the red wine recipe count on adding
about 30 minutes more of onion caramelizing then mentioned.
Totally worth it.

Get the onions nice and drunk with yummy red wine. Then add
some to your glass.

Dig in!

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