We grilled
two steaks last night so we would have PPI steak. We will use some of it for breakfast
burritos, but tonight we made French onion soup.
I used the Julia
Child recipe (Sort of sounds like quoting from the Holy Bible):
5 cups of
sliced onion
2 quarts of beef
stock
Saute the
onions in 3 Tbsp. of butter and 1 Tbsp. of olive oil
Sprinkle
with 3 Tbsp. of flour and cook 3 minutes and then add the 2 quarts of beef
stock, ½ cup of white wine or dry vermouth and salt and pepper to taste and cook for an additional 1/2 hour.
We made beef
stock with the PPI steak and bones, but it was not rich enough so we added 1 ½ cubes
of beef bouillon to enrich the beef stock in an additional three cups of water.
I think we
had perhaps 6 cups of onions so the extra liquid was fine. We also simmered the soup for 1 1/2 hours to soften the onions.
The recipe
calls for adding 3 Tbsp. of cognac, but we did not add that.
Suzette
baked soup in the typical brown ceramic French onion soup bowls oven with a
slice of French Baguette floating on the top covered with Swiss cheese slices
to melt the cheese.
Voila. We loved the simple meal. The soup was so delicious that I refilled my
bowl several times.
We drank PPI
wines, a French Beaujolais Villages (100% Grenache, $5.99 at Trader Joe’s) and
some Spanish La Granja 50% Tempranillo and 50% Grenache. The light fruity red wines were lovely with
the soup and the richness of the soup masked the wines' lack of elegance. A true peasant's feast.
After dinner
we soaked for the first time in our new hot tub that was fitted with new jets
and head rests today.
The therapeutic
effect of the water was so relaxing that we went to bed almost immediately
after soaking.
Bon Appétit
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