Apron Strings to Diamond Rings: Soupe à L'oignon

Saturday, December 10, 2011

Soupe à L'oignon

An onion soup that could give Panera's a run for its money. This is a great, easy soup that is absolutely delicious. For some protein and extra veggies, I whipped up a few chicken meatballs and steamed carrots. Surprisingly, when I made the soup, I was able to burn the bread twice and near burn the meatballs. Make sure to keep your eyes on the stove and oven! Don't get distracted by the playlist on your computer... No, I wasn't listening to the Glee Christmas Album 2... Okay, maybe. Happy Cooking!

Onion Soup

Thinly slice 1 and 1/2 to 2 white onions, and finely chop 2 pieces of garlic.

Brown the onions and garlic in 3-4 T of butter in a soup pot.

When the onions are ready, add 6 cups of beef broth and allow it to simmer for 30 minutes.

While the soup cooks, brown a few pieces of french bread under the broilers until it's crispy.

Ladle the soup into a bowl, add the bread and top with parmesan cheese.

Simply Perfect.

Enjoy!

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How I Started Cooking

I am no professional chef, nor have I even taken professional cooking or baking classes. I create my dishes from the heart, reading and researching a combination of recipes, putting that knowledge to use and either developing my own recipe or amending one I have read. My love for working in the kitchen began when I was very little, watching my mom bake and cook. In high school I received the opportunity to take two semesters of cooking classes with a wonderful teacher. She is the woman who taught me how to make chicken broth from scratch, properly measure flour and most importantly, read every recipe at least once through before beginning. This is not to say that my mother didn't have a substantial role in my quest to conquer the kitchen. My mother is the one who let me go wild in the kitchen, throwing random ingredients from the pantry into a bowl just to call it 'peanut butter cookies' because they contained peanut butter. That was when I learned that if it contains flour, it most likely has to be baked. Thanks Mom!