Sunday, September 26, 2010

French Onion Soup

I last made this well over a year ago.  Fall is coming in, and this is so hearty and so good.  You might need scissors to cut the cheese as you spoon it out, though!

In my blog-goal news:  I am so very far behind I'm worried I may not catch up.  Only three months left in the year and I have three vacations planned before the end of November (short ones, mind you, but even being away for a week takes a toll on meeting the goal).  Out of 52 meals I should have cooked this year, I may only be at about 20 or so.  32 totally new meals have to be cooked in the next three months.  For me, this is a dizzying pace.  Those of you who are chortling as you read this, have a heart please. 

The recipe:
6 large red onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock or chicken stock
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

In a large saucepan, saut the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.

Add garlic and saut for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Serves 4-6.

Tuesday, September 21, 2010

The "will I ever catch up" posting

I just realized I am making something new tonight.  It doesn't feel new, but I haven't blogged about it yet so it must be new.

This recipe comes from my Savannah cookbook.  One of my many Savannah cookbooks.  It is called Honey Lime Chicken.

You may be surprised to find out that it contains Honey, Lime, and Chicken.  Also soy sauce.  You put all the ingredients into a gallon ziplock baggie and shake it, then refrigerate it for 45 minutes (while you watch the Daily Show that you had Tivo'd the night before) and when it comes out stick the chicken in a cake pan and squirt more honey on top, then stick it in the oven at 425.

Technically I am winging this recipe because it is supposed to be grilled chicken, and, I didn't measure any ingredients out.  I just threw it together.  I'm not even sure how long chicken should bake at 425 so this will be an experiment. 

Happy eating!

(NUMBER TWENTY-TWO in 2010)
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