Sunday, January 21, 2007

Soup's On!

Last night, Ted and I did a mini dinner party with our friend Ally. The theme was "soup + sandwiches... and wine (of course)". At Ted's suggestion, I made french onion soup... from scratch! Which was actually a lot easier than I thought it would be. All you have to do is saute some onions & garlic, dump in several cups of beef stock, and simmer. Oh, and then ladle it out, put some toasted french bread & loads of gruyere cheese on it, and bake it until the cheese is melted. Yep, easy. Ted made AWESOME steak sandwiches, with mushrooms and chipotle mayonaise. Zesty.

Also managed to make some "trying-to-imitate-American-Flatbread" homemade pizzas for an a cappella party last night... Samir if you read this send me the pic and I'll post it!!

Here's a pic... I only have two big-enough mugs, so I had to make my FOS in a bowl. Still good though.

And here's the recipe I used, courtesy of

Baked French Onion Soup

6 large white onions, thinly sliced
3-4 cloves garlic, finely minced
3 to 4 tablespoons olive oil
9 cups beef broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/3 teaspoon ground black pepper
8 slices white bread
1 cup shredded Parmesan cheese
8 slices gruyere or provolone cheese

Preheat oven to 325°F. Remove the crusts from slices of white bread. Bake bread pieces 15 to 20 minutes or until lightly golden and crisped. Set aside.
Sauté sliced onions in olive oil over medium heat until onions become translucent but not brown. Add minced garlic cloves to onions during last few minutes, making sure garlic does not brown.

Stir in beef broth and seasonings. Minor’s concentrated beef stock works well for this recipe. If using, follow directions on label for reconstituting. Otherwise use canned or homemade beef broth.

Bring to a boil; reduce heat and simmer for 30 to 40 minutes. Adjust seasonings to taste adding salt and pepper as required. Remember that Parmesan cheese is salty, so don't overdo with the salt.

Ladle the soup into ovenproof serving bowls, one for each serving. Cover soup with a slice of bread. Top with Gruyère or provolone and sprinkle with Parmesan.

Place serving bowls under broiler set on high. Broil six to seven minutes or until cheese is bubbly and has some browning.

Serve with additional grated Parmesan cheese for sprinkling at table.

Makes about eight servings.

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