French Onion Soup/La soupe à l'oignon

Recently I have noticed a number of restaurant in the area offering French Onion Soup on the menu. I enjoy the soup and jump on the opportunity to have it when eating out. It occurred to me a few weeks ago that I have never made a soup before and that I am sure it was well within my abilities to do so.

So I did some research on the soup and settled on a recipes from the Food Network's Good Eats program hosted by Alton Brown. I love Brown's humor and approach to cooking.

French Onion Soup/La soupe à l'oignon

INREDIENTS

• 5 sweet onions (like Vidalias) or a combination of sweet and red onions (about 4 pounds)
• 3 tablespoons butter
• 1 teaspoon salt
• 2 cups white wine
• 10 ounces canned beef consume
• 10 ounces chicken broth
• 10 ounces apple cider (unfiltered is best)
• Bouquet garni; thyme sprigs, bay leaf and parsley tied together with kitchen string
• 1 loaf country style bread
• Kosher salt
• Ground black pepper
• Splash of Cognac (optional)
• 1 cup Fontina or Gruyere cheese, grated

DIRECTIONS

• Trim the ends off each onion then halve lengthwise.
• Remove peel and finely slice into half moon shapes.
• Set electric skillet to 300 degrees and add butter.
• Once butter has melted add a layer of onions and sprinkle with a little salt.
• Repeat layering onions and salt until all onions are in the skillet.

Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.

• Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency.
• Add consume, chicken broth, apple cider and bouquet garni.
• Reduce heat and simmer 15 to 20 minutes.
• Place oven rack in top 1/3 of oven and heat broiler.
• Cut country bread in rounds large enough to fit mouth of oven safe soup crocks.
• Place the slices on a baking sheet and place under broiler for 1 minute. (a.k.a. toast some special bread in a toaster)
• Season soup mixture with salt, pepper and cognac.
• Remove bouquet garni and ladle soup into crocks leaving one inch to the lip.
• Place bread round, toasted side down, on top of soup and top with grated cheese.
• Broil until cheese is bubbly and golden, 1 to 2 minutes. (a.k.a. screw the broiler, use a toaster oven)
  

Note:

1. There were no amounts indicated for the bouquet garni, so I just kind of winged it.
2. I used all but a cup of a bottle of wine
3. I used the full 14 oz. of the consumés
4. I will probably use less onions next time as with the amount indicated there was a lot, A LOT.
5. I bought the Cognac, but I forgot to use it.

* Legend has it that the soup was created by King Louis XV of France. Late one night, he discovered he only had onions, butter and champagne at his hunting lodge, so he mixed them together to create the first French onion soup. Alternate stories attribute the creation to King Louis XIV.
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Sweet Chili Thai Sauce/La sauce sucrée de chili thaï

A while back I had made something called Sweet Chili Thai Sauce from the chilies that Tracy had given me. Now, you can follow the recipe that is provided in the link, or you can follow what I did. Basically, I took example from the notes that other people had left on the page concerning their experience with the recipe.

Sweet Chili Thai Sauce/La sauce sucrée de chili thaï

Mild version

INGREDIENTS

• 1 cup water
• 1 cup rice vinegar
• 1/2 cup brown sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 teaspoons hot chile pepper, minced
• 2 teaspoons Tomato Paste
• 4 teaspoons cornstarch

Hot and Sweet version

INGREDIENTS

• 1 cup water
• 1 cup rice vinegar
• 1 cup brown sugar
• 2 teaspoons fresh ginger root, minced
• 1 teaspoon garlic, minced
• 2 1/2 to 3 teaspoons hot chile pepper, minced
• 2 teaspoons Tomato Paste
• 4 teaspoons cornstarch

DIRECTIONS

• Pour water and vinegar into a saucepan and bring to a boil over high heat.
• Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes.
• Stir in cornstarch.
• Remove saucepan from stove to cool.
• Then transfer to a bowl, cover, and refrigerate until needed.

Notes:

1. I used jarred, non-pickled ginger that I found in the Asian food section of my grocery store.

2. A large clove of garlic should be about a teaspoon when chopped.

3. I used the real, whole, dried chilis Tracy got me from the Mexican isle at Wegman's. I assume Fresh would work nicely too, but I should think the dried pepper flakes that have been sitting on a shelf for God knows how long would be a bad choice.

4. Remember wear latex when handling fresh chilis, wash hands thoroughly and don't touch your eyes or nose for three days.

5. This is an excellent substitute dip for the orange sauce that comes with Sweet and Sour Chicken.

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Lemonade | La Limonade

I have gone off the pop, sweety. I do have a glass occasionally maybe every few months or so when I eat out. But, I no longer buy it myself, and I am definitely not drinking it in the quantities I used to. I've lost some weight too from not taking on so much sugar.

Instead, I have replaced pop with more water, teas (hot and cold), lemonade and low-sugar juices (cranberry, pomegranate etc...).

So because of this, I decided to make some lemonade from scratch. I like tart lemonade, the kind where you can really taste the lemon rather than the sugar. I looked at a few recipes and came up with my own, and I thought I would take a moment to share it here.

Lemonade | La Limonade

Lemonade

• In a two quart container dissolve 3/4 to 1 cup of sugar in 2 cups of warm water and set aside.
• Seed and juice 7-8 fresh lemons. This will render about 1 3/4 to 2 cups of lemon juice ¹.
• Combine the sugar water and lemon juice.
• Add an additional 3 to 4 cups of cold water to fill the 2 qt. container
• Stir until will mixed and any remaining sugar is dissolved
  

Notes:

1. I like pulp so I leave it in, but you can strain it if you like.
2. Add fresh mint sprigs if desired.
3. Add ice-cubes before topping off with water for insta-cold lemonade.
   

¹ I went with a straight 1 cup of sugar and 2 cups of lemon juice, but you can modify according to individual taste.
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My Fruit Salad | La salade des fruits à moé

My Fruit Salad | La salade des fruits à moé

I threw this fruit salad together in need of using up some fruit quickly before it spoiled. It has gotten some small-town acclaim. Here's how I make it.

• 1 lg. Golden Delicious apple
• 1 lg.peach
• 1 lg. lemon
• 1 8oz can of chunk pineapple in its own juice
• 2-2 1/2 cups of red seedless grapes
• Vermouth
  

Syrup

In a 1 cup measuring cup...

• Seed and juice the entire lemon
• Combine with the pineapple juice from the canned pineapple ¹
  

This will give you about 1/2- 2/3 cup of juice.

• Fill to 3/4 cup with honey
• Top off to 1 cup with Vermouth ²

Stir until honey is well dissolved. Set aside.


Salad

• Put the drained pineapple chunks in a mixing bowl (with lid preferably).
• Core and pit the apple and the peach and dice into bite-size chunks, add to pineapple.
• Pick and wash thoroughly 2-2 1/2 cups of red seedless grapes. Add to the mixing bowl.

After you have chunked the fruit, pour the juice mixture over the fruit. Stir, cover and refrigerate for 1 to 2 hours. Serve cold. Even better the next day. Serves 4-5.

Notes:

1. Add honey to sweeten.
2. The honey, lemon juice and alcohol will keep the salad fresh for days more than your typical fruit salad.
3. If peaches are out of season, you might substitute with Honeydew, Mango or Papaya.
   

¹ I have not used fresh pineapple with this before. I can only imagine it would be even more fantastic. If you do use fresh pineapple, be sure to pick up some pineapple juice.

² The syrup comes out to be approx. 1/4 cup each of honey, lemon juice, pineapple juice and vermouth.
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