Monday, January 26, 2009

Recipe: Onion Soup

If you don't happen to have any crusty French or Italian bread loaves around, you can still make onion soup.

Yield: 2 servings
Time: 45 minutes

  • One really huge onion or two medium-sized ones, sliced in half rings
  • a clove or two of garlic, depending on how big they are
  • a little dry white wine
  • a pint of beef broth
  • a bay leaf
  • salt
  • pepper
  • a little olive oil
  1. Sautee the onions in the olive oil until they become translucent, then add the garlic, and sautee for another few minutes
  2. Dump in the white wine to deglaze the pot
  3. Give it a few minutes to burn off, then add the beef broth, and the bay leaf.
  4. Let it simmer for half an hour, uncovered, remove the bay leaf, and serve with a broiler-toasted crouton and mega-cheese, if you have it, or if not, use grated parmesan.
  1. It's not the end of the world if you don't happen to have toasty bread, a boatload of cheese on hand, and crockpots that can go under the broiler
  2. It's not Kosher -- not with the beef broth and cheese. Use veggie broth and cheese, or the traditional beef broth, and skip the cheese, to make it Kosher.

No comments: