Conundrum. I have a slight conundrum with this post.
First of all, let’s stop and contemplate the fact that I used conundrum. That I knew what it kind of, sort of, meant. I have been reading aloud a reading and a literature test to my 8th grade students, and I am amazed at the lack of vocabulary they possess. I am also listening to Mark Twain’s autobiography and in it, he quotes passages written by his daughter when she was as young as 8 or 9. They sound more eloquent that most adults do now. When you read civil war letters written by 18 and 19 year old soldiers, they are filled with a vast vocabulary. My youngest daughter and I used to try to outdo each other with the words we could use. In conversations, after using a particularly obscure word, we would look at each other for acknowledgement. Is that what’s missing…a love for words?
Sorry, digression. Back to my conundrum. I’ve been posting a meatless recipe on Mondays. This soup has beef stock in it. Technically it’s meatless, but not vegetarian. Since I’m not specifically going vegetarian, I’m still going to use it. Conundrum solved.
Oh, and it was good. I don’t usually use a cup of red wine in my French Onion Soup, but I will now and forever. Found in Tyler’s Ultimate: Brilliant Simple Food to Make Any Time and you can also find it online Tyler’s Ultimate French Onion Soup.
Tyler’s Ultimate French Onion Soup
- 1/2 cup unsalted butter
- 4 onions, sliced
- 2 garlic cloves, chopped
- 2 bay leaves
- 2 fresh thyme sprigs
- Kosher salt and freshly ground black pepper
- 1 cup red wine, about 1/2 bottle
- 3 heaping tablespoons all-purpose flour
- 2 quarts beef broth
- 1 baguette, sliced
- 1/2 pound grated Gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, for about 25 minutes. Add the wine and bring it to a boil, then reduce the heat and simmer until the wine has evaporated, about 5 minutes. Discard the bay leaves and thyme sprigs. Sprinkle the flour on the onions and stir. With the heat on medium low cook the onions about 10 minutes to eliminate the raw flour flavor. Now add the beef broth, bring the soup back to a simmer and cook for 10 minutes. Season, to taste, with salt and pepper.
Ladle the soup into bowls, top each with a slice of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
**I’m not sure what happened, but my cheese sunk to the bottom, normally it floats. Oh well, it was still good!
Serves 4 to 6
This will be my entry for Heart ‘n Soul Blog Hop.
AND for My Meatless Mondays at My Sweet and Savory.
AND for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.