Yaaay. I may be redeemed (or maybe not, who knows?). I made a French Onion Soup with cheese on hard toasted bread (the hard toasted bread and the cheese on it count as 2 different recipes so booyah, two in one baby).
I started by taking lots of onions and slicing them finely. Then I fried them in a covered pan with lots of butter for 15 minutes. After that, I uncovered them and upped the heat and fried for a further half an hour, until they were golden brown. Then I added in some flour and cooked for three minutes more.
Then I took my brown stock that I made on Monday, made with lots of bones and 1.5 kg of beef shank (I know, pretty good stock, huh?) and I added it to the onions with 120 ml of vermouth and let it simmer for 50 minutes.
Meanwhile, I heated the oven to about 150˚C (325˚F) and put some pieces of cut rye bread in for about half an hour, until they dried out. Then I put some grated cheese on top along with some olive oil and put it under the grill for a minute or so.
To plate up, I put the cheese on toast in the bowl and poured the soup on top. Truly tasty. I’ve had onion soup before but not like this, I think it’s because I’ve never made a stock just to make a stock, it’s always been for a recipe and made in 15 minutes, not five hours. Yes, I didn’t add cognac, but that didn’t matter, it would have been too much.
Thanks for reading, I hope to see you tomorrow, where I will make the camembert quiche again (let’s not try to forget the eggs this time) and something else for supper. Bye!
Click here to read yesterday’s post : Tuesday 1 September