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Friday, December 28, 2018
Foodie Friday ~ Chynna's French Onion soup
I used to make this one a few times a month when I get a craving, but a recent experience sparked my inspiration.
On Boxing Day, we went out to a local burger place for lunch. I'm not a huge burger fan unless I really crave one so I opted for French Onion soup and deep fried pickles (don't judge me...I've been eating a lot of greens lately too). I was really excited to delve into it but my excitement quickly turned to disappointment. It had to be the absolute worst version of the soup I've ever had. The broth was luke warm, there were barely any onions, the bread was way too toasted and it had obviously been under a heating lamp or something until the rest of our order was ready because rather than being ooey, gooey, stringy cheese with the bread soaking up all the soup goodness, the bread was over-toasted and the cheese had solidified to the bread.
I left there so disgruntled, that I swore I was going to make my own version. And here it is.
The secret to my version is that rather than just plain toasted French bread, I use garlic toast. You don't have to but it sure bumps up the flavor. Also, vegetable broth can be used instead of beef broth, which I added for some extra protein (plus I don't have to add additional salt). As well, a good stringy cheese like mozzarella or provolone is best, however, feel free to use your own favorite cheese. I used the garlic and herb cheddar as it was left over from our Christmas feast and I gotta use it up.
So, here we go. Have fun, tweak to suit your own tastes and dietary requirements and be sure to let me know how it works for you.
CHYNNA'S FRENCH ONION SOUP
~ 4 cups broth (or an entire carton)
~ 3 or 4 sliced medium sized onions
~ 4 slices (varies depending on amount of people being served)
~ 2 cloves garlic, minced
~ 1/2 cup butter
~ 2 tablespoons olive oil
~ 2 tablespoons cooking sherry
~ couple of shakes of dried thyme
~ salt and pepper to taste
~ couple of finger fulls of cheese
1. Melt butter in a large stock pot. Add the oil, then put the onion slices in.
2. Allow the onions to cook for a few minutes until translucent, but not browned. Add garlic.
3. Once you can smell the garlic, then add the stock, sherry and thyme. Once the soup comes to a low boil, salt and pepper to taste.
4. Ladle soup into oven-safe bowls. Place about a slice and a half of the garlic toast on top of the soup (depending on how big the bowls are), then sprinkle cheese and parmesan.
5. Place bowls on parchment-covered cookie sheets (easier for clean up) into oven on low broil. The soup is good to go once the cheese is bubbly and turning golden.
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