This past weekend Dudley visited me in Ohio....I feel so special to have only lived here for 7 months and to have already had 3 sets of visitors...and Dudley said the bed was super comfy (it is my bed from Atlanta) so if anyone else wants to try it out......
We pretty much relaxed most of the weekend. We had Mexican Friday night and then did the outlet mall and watched our game and gave out candy (to the whole 10 kids that showed up) and then on Sunday I showed her downtown Dayton and we watched a couple movies. I didn't have much exciting planned but it was nice to just hang out and watch movies and relax. I feel like I have been going hard at work lately trying to make up for my senior being on maternity leave (though she still promises she is coming back) and I had been traveling a lot so it was some much needed rest.
Tonight I tried a new recipe and I really liked it. It was for homemade french onion soup and was really easy. I included it here for anyone that wanted to try it. I am still looking for crockpot ideas if anyone has any.
French Onion Soup - makes about 3 big bowls....maybe 4, will have to let you know after lunch tomorrow :-)
Ingredients:
3 onions
3-4 TB of butter (depending on how much you need, I used 4)
4 cups water
3 beef bouillon cubes (or three tsp of the beef bouillon powder)
(you can use 4 cups of store bought beef stock in place of the water and bouillon)
2 TB of flour
1 TB of Worecheshtire sauce
1 clove of garlic (optional and you can put more, I was testing)
Prep:
Chop up the onions and the garlic.
Sautee the onions and garlic in the butter until they are limp and start to become clear with a little browning on the edges.
While waiting for the onions to cook, mix up the bouillon and the water so it has time to dissolve, this makes your beef stock. You can also use already made beef stock and not have to add these two things together.
When the onions are done, add the flour and Worechestire sauce in and then the beef stock slowly, bring to a boil and then simmer for 20 mins.
While simmering I toasted a piece of sourdough bread (just the kind in a loaf for sandwiches) and put my provolone cheese slices out on the counter so they would melt easier.
When the soup is done simmering, pour it over the piece of sourdough bread (I tore it up in the bowl and poured the soup over it) and then put the slices of cheese on top (we used two cause it was small slices). They will melt.
It was SO GOOD and filling!! I will say that it is a little on the sweeter side compared to restaurants and isn't as salty but Craig and I both liked it (and Craig didn't know that the french onion soup in restaurants had onions...seriously, that boy has no idea what goes into food.)
If you have a good crockpot recipe, let me know.
1 year ago
4 comments:
wow, what did he think was in french ONION soup?
That is what I said...I think that he just didn't realize that the crunchy white onions I started with would turn into the limp clear things that he knew was in soup...i think that he thought the broth was onion flavored...I don't know....HA
You mentioned flour in the directions, but it's not in the ingredient list...? And I assume the beef stock is the water with the beef cubes dissolved into it?
@Rebecca - Aren't I awesome at recipes....sorry. I combined a couple and then I was trying to remember the ingredients by memory when writing it.
Beef stock can be bought in the store in a carton or can or you can do what I do and buy beef bouillon to make your own. I used 4 cups of water and 3 heaping tsp of the powder which is the same as 3 cubes....confused yet?
I will correct the recipe for those two things.
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