There are some things which you aspire to have on your “I Want to Try Cooking This” list. I know lots of foodies out there have items on their pages which are listed as their 100-List…the 100 items they want to try making at some point. I have this list as well, but it’s mostly in my head. If I put it out there for anyone to look at, people will know it exists. I like knowing it exists, but then sharing when I am up for it, not for public consumption. When I get a little braver, I’ll probably do that as well.
Anyhoo, one of the items on my 100-List would be French Onion Soup. It’s one of those things that is believed to be harder to make than it is, but something that’s on my list. As an individual on a little bit of a soup kick at the moment, I hearken back to a conversation a few years ago with a colleague(Colleague #1) who had just started working here. He was relaying a time when he lived out of state with another colleague (Colleague #2) who had just started working here. They had volunteered together and apparently one weekend Colleague #2 sent Colleague #1 out of the place for the day and told him to come back at the end of the day. During this time, Colleague #2 prepared the entire living area into a Christmas-decorated area and made the most delicious French Onion Soup. They had a wonderful party and prepared for a great night of hospitality to several different friends out there.
When walking through Target Monday after Halloween, it was obviously changing over to Christmas. There was new green and red decorations all over, wrapping paper galore, and I would imagine that now, one week later, there are Christmas trees and ornaments decorating the atmosphere.
In combination with this, I’ve been working on finishing some new scarves, cowls, and hats for my Etsy Shop and I wanted to make sure that I updated this. While I’ve seen some success, my success rate has not been as high as I would have liked it to be. In thinking about how I could increase people’s views of my Etsy shop, I’ve been seeking an opportunity to take photos of my items with a real-live model. My friend Jessica volunteered and since it had been awhile since we had spent time together, we spent the evening doing some crafty work, me taking her photos, and me trying to use my own French Onion Soup recipe to mimic previous Colleague #2’s cooking talents. Ultimately, I like to think that I can do anything he can do! A little conceited, yes, but I figured I could make it happen.
I used a recipe from Cooking Light and I believe it turned out delightfully well! It was tasty, not too salty, warm, and will go over well at work on Wednesday after I return from a conference. I’m excited to share it with some other colleagues and enjoy the tastiness of this.
Yield: 8 servings
- 2 teaspoons olive oil
- 4 cups thinly vertically sliced Walla Walla or other sweet onion
- 4 cups thinly vertically sliced red onion
- 1/2 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 1/4 cup dry white wine
- 8 cups less-sodium beef broth
- 1/4 teaspoon chopped fresh thyme
- 8 (1-ounce) slices French bread, cut into 1-inch cubes
- 8 (1-ounce) slices reduced-fat, reduced-sodium Swiss cheese (such as Alpine Lace)
Heat olive oil in a Dutch oven over medium-high heat. Add onions to pan; sauté for 5 minutes or until tender. Stir in sugar, pepper, and 1/4 teaspoon salt. Reduce heat to medium; cook 20 minutes, stirring frequently. Increase heat to medium-high, and sauté for 5 minutes or until onion is golden brown. Stir in wine, and cook for 1 minute. Add broth and thyme; bring to a boil. Cover, reduce heat, and simmer 2 hours.
Place bread in a single layer on a baking sheet; broil 2 minutes or until toasted, turning after 1 minute.
Place 8 ovenproof bowls on a jelly-roll pan. Ladle 1 cup soup into each bowl. Divide bread evenly among bowls; top each serving with 1 cheese slice. Broil 3 minutes or until cheese begins to brown.