• 3 pieces of bacon (totally optional)
  • 4 tbl butter
  • 4 large onions sliced
  • 4 cloves of garlic smashed and roughly chopped
  • 2 tbl fresh parsley chopped finely
  • 2 tbl balsamic vinegar
  • 2 tbl sherry
  • 5 cups stock (i used veggie stock tonight)
  • salt and pepper to taste

another meal of my choosing, well i guess every night i really choose the meals served here but i tend to think of everyone else but me. tonight it’s another meal for 1. i forgot how to cook for one to be honest with you, and when i was cooking for one i had a limited menu, i ate out almost every night.

one of my favorite soups is french onion. i rarely make it because i am the only one here who eats it. served with melted cheese over a toasted piece of bread, yum. how could you go wrong. i have yet to find a good bowl of onion soup around here. just another meal on my list of “can’t finds”. i have made onion soup a couple times before and my recipe is loosely based on the les halles cookbook. did i ever mention i love anthony bourdain:-)

since i started making onion soup my recipe took a little turn, #1 because i only cook it for me. i freeze it in single servings so i can grab a quick lunch. #2 i almost never have port in my house, actually, i never have port what am i saying. and #3, i don’t have time for involved recipes. his is not that involved but it calls for something like 12 onions, everything is in ounces, i cook with cups and tbl. i suck at math. i call e in the middle of the day to figure out conversions for me, nah, i’m not that bad, ok yes i am ;-)

onion soup based loosely on anthony bourdain’s onion soup

  1. in a stock pot, cook bacon. take the bacon out but keep all of the fat in the pot, there is not much, just enough to give the onions some flavor. add your sliced onions and garlic to the pot as well as butter. cook for 10 minutes, add parsley, cook for another 10 minutes.
  2. when your onions are browning and soft add your sherry and vinegar, cook another 5 minutes.
  3. at this point, add your stock.
  4. cook soup for at least an hour, partly covered, just enough to let all the steam out and for some of the broth to cook down.
  5. when soup is done, in an oven proof bowl, ladle your soup over toast and top with your favorite cheese. today i bought myself something very special, ever hear of texas toast? it’s super fattening and full of buttery love, i used that with fresh mozzarella. broil 2-3 minutes until cheese was bubbly.

if you don’t have a oven proof bowl like me (all of mine where lost/broken in the move) :-) here is what i do, toast your bread in the oven with the cheese on top and then place in soup.

yum yum yum, great for a cold snowy day.

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