I'm looking out the window at the dark sky and a rage of snow. The wind is sweeping it all into deep drifts that I know are going to block my front door.
My husband had the need to walk outside to get the mail (nothing first class, just the usual circulars for cruises and grocery items).
I stayed inside making soup.
This is definitely soup weather.
For example, this onion soup, which is fabulous all by itself, but especially satisfying with a thick crusty, cheese croute on top.
French Onion Soup
- 3 tablespoons olive oil
- 2 pounds yellow onions, peeled and sliced
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon sugar
- 1-1/2 tablespoons all-purpose flour
- 6 cups heated vegetable stock (or with beef stock if you serve without the croutes)
- 1/4 cup sherry, peferably Oloroso type
- cheese croutes (optional)
Heat the olive oil in a soup pot over low-medium heat. Add the onions, salt, and sugar. Cook, stirring occasionally, for about 30 minutes or until onions have softened and become caramel-colored. Add the flour and mix ingredients together for 3 minutes. Gradually add the stock, stirring gently. Cook, partially covered, for 35 minutes. Add the sherry and cook another 5 minutes. Serve the soup as is or topped with cheese croutes.
Makes 8 servings
- 8 (1"-thick) slices of French bread
- 2 tablespoons olive oil
- 1 clove garlic, cut in half
- 1-1/4 cups freshly grated Swiss cheese
- 2 tablespoons freshly grated Parmesan cheese
Preheat the oven to 350 degrees. Place the bread slices on a cookie sheet and bake for 15 minutes. Brush the bread tops with the olive oil and rub the surface with the cut side of the garlic. Turn the bread slices over and bake for another 15 minutes. Just before serving, place the soup in oven-proof bowls and top each with one slice of the bread. Sprinkle the cheeses evenly on top. Place the bowls on a cookie sheet and bake for about 12 minutes or until the cheese melts and is bubbly.