This week the days have been a bit warmer in the Bay Area,
yet the evenings are crisp. I crave a
brilliant bowl of piping hot soup when there is a chill in the air and the sky
is dark. It brings a sense of comfort
and warmth. Our fireplace has gone non-stop
this winter and it brings us much joy.
It is hard to believe that another month has passed by and
it is time again for Blogger C.L.U.E. Society.
I am fortunate to belong to a group of fantastic food bloggers who have
a secret society of sorts. Each month we
are assigned to a blogger and a theme – our job is to explore the assigned site
and find a recipe that fits the theme and post on the second Wednesday of each
month. For February, our theme was “Soups and Stews” – so perfect for this
chilly time of year – right?
retired police officers who decided to trade in the city life for a more serene
way of life on the farm. They have been married for 22 years and both had
kids from previous marriages and blended the families beautifully. They raise
chickens, belong to a CSA, planted trees and flowers, had her parents live with
them until Dad passed and Mom was better off being in a memory care center
where she has visitors daily and is quite happy. Wendy loves to travel,
read, entertain, cook, quilt and paint.
Her hubby is a private pilot like my hubby and I am sure if they lived
closer would be flying buddies. I need
suggest one of her reading list choices to our next book club. This month we are reading – “The Girl at War”by Sara Novic.
and it was a show stopper. After going
through her soups recipe log, I could not help but continue to navigate back to
the French Onion Soup. I have not made
this soup in a long time and have been craving it. I took her recipe and made it my own by
making some changes. The end result is a
rich and satisfying soup that is perfect enjoying by a warm fire and a great
moving playing in the background. A perfect evening indeed!
Classic French Onion Soup
3 Large White Onions, Sliced Thin
1 Tablespoon Olive Oil
3 Tablespoon Butter
1 Tablespoon Sugar
Salt and Pepper
2 Tablespoons Fresh Thyme Leaves
3 Garlic Cloves, Peeled and minced
½ Cup Bourbon Whisky
2 Tablespoons Veal Demi Glace
6 Cups Beef Stock
½ Cup Parmesan Cheese
6 Cups Sourdough Bread Cubes, Toasted
5 Cups Gruyere, Shredded
Melt butter along with olive oil in a large soup pot over
medium heat. Add onions, sugar and salt
and pepper to taste. Cook for about 10 to 15 minutes or until lightly caramelized.
Deglaze the pan with Bourbon Whiskey. Add the fresh thyme leaves, garlic, beef stock
and demi glace. Stir and let simmer for
Cut a loaf of sourdough bread into one inch cubes – enough for
6 lightly packed cups. Lay onto a cookie
sheet and bake at 350 degrees for 15 to 20 minutes OR until they are dried and
To assemble, use individual crocks or large oven proof
ramekins. Fill each bowl halfway with
the onion soup, add a tablespoon of parmesan cheese to each one plus a large
pinch of the shredded gruyere. Next
divide the toasted bread cubes among each bowl.
Divide the remaining parmesan cheese among each bowl. Then divide the remaining gruyere and top
Set onto a sturdy baking sheet and bake at 350 degrees for
25 to 30 minutes OR until golden brown and bubbly. Remove from the oven and enjoy!