French Onion Soup. This is how to be won over. Or how to treat yourself like an Emperor. And your subjects will sing you praises till the next millennium…
Shopping List
Butter: 3 T
Red Onions: 1-2 even 3 medium to large sliced
Garlic: 3-4 cloves minced
Bay Leaves: 2
Fresh Thyme: 2 sprigs
Salt & Pepper: to taste
Red Wine: 1 cup
Flour: 3 T
Beef Broth: 1 box (add another box if feeding an army or for left-overs)
Sour Dough Bread: 1 slice per bowl
Swiss Cheese or Provolone: 1 slice per slice of bread
Preparation
First melt butter on high in crock-pot. Then add the onions, garlic, bay leaves, thyme sprigs. Next cook until the onions are caramelized. And stir frequently, about 25 minutes.
Then add the wine and let boil, reduce heat and simmer until the wine has evaporated and the onions are somewhat dry.
Next discard the bay leaves and sprig.
Then dust the onions with the flour; cook about 10 minutes.
Next add the broth and bring back to high until heated strong. Then on low for 2 hours until thick and richLastly ladle the soup into oven safe bowls. Then set bowls in oven with bread and cheese on-top of soup. Next broil on high until bubbly brown.
Then turn off broil and remove from oven; carefully.
FRENCH NOTES
Onion soup is nothing fancy per-say. But it’s good slurping on a cold day! Especially in February.
In fact, the onion or Allium has long been a staple ingredient of flavor in recipes from A-Z for about 5000 years. WOW! AND, way to hang in there ONION…Its genus includes onions of all sizes and colors—even garlic. And there is a variety of them. Like dry onions, which are the most common. Each has a strong flavor like the Vidalia or Walla-Walla.
We then move to the red or Spanish onion which is mild and sweet. And also varies in size. But has that fabulous red skin, which actually looks purple.
Next we have the babies of the family: pearl, shallots, and green. Which harvest before the bulb actually has time to mature. And naturally every onions has its own special—VERSATILITY!
So whether your choice is to roast, glaze, boil, salute, sir-fry, or pickle; the onion poses purpose. In fact, pro-inflammatory assets are distinct in all the allium family.
And of course, if your liven the Yogi life-style you’ll certainly be including a daily intake of: garlic, onion, and ginger in your diet. Because these good-fells are excellent for over-all health and recovering from sickness. Especially in February! And this powerful trio will have you loving your numbers by lowering your risk for heart disease and strokes. While also, offering a potency to all vital organs.