A few posts ago I mentioned onions and the facts around cooking with onions or expensive onions rather. Onions produce a chemical that give them there sweet powerful taste when they are in there raw state, when they are cooked the chemical is evaporated out making an onion just that, an onion. When I first heard this I had to put it to the test and I found it to be true for the most part.
I am a lover of French Onion Soup, it is a little known fact that in 1997 I brought home the blue ribbon in a culinary competition for guess what, that's right you heard it here first, French Onion Soup. There is nothing complicated in this recipe as you will see, just a whole lot of flavor !! I have adjusted the recipe to a manageable amount for home:
Ingredients:
3 med onions (1 white, 1 yellow, 1 red cleaned & sliced)
2 tablespoons olive oil,
5 cups chicken broth
1 cup red wine
pinch of thyme
2 tablespoons fresh chopped garlic
1 tablespoon finely chopped jalapeno chili (seeded and roasted)
freshly chopped chives (for garnish)
S&P to taste
heat a large saucepan or stockpot over med-high heat, add olive oil and onions, cook onions stirring occasionally until nicely browned, 8-10 mins. Add jalapeno, garlic and thyme, cook 1 min more, add wine and cook an additional minute or so, add chicken broth and bring to boil, reduce heat to simmer cover and simmer for 10 mins, season to taste with salt and fresh cracked pepper and there yo have it, oops I forgot the chives for garnish. I like to add a toasted french crouton and aged Gruyere cheese to the top and place under the broiler until the cheese becomes bubbly and golden, if you choose to do the cheese thing, be sure to use an oven safe bowl.
Wow, just the process of sharing this has me thinking about a cold winters night in front of the fireplace with that special someone and a good glass of Bordeaux!!!!
Have a good day and think good thoughts...................
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