How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
A bubbling tureen of onion soup "gratinee"
The best onion soup I have even made!
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Views: 19
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Comment by John Barrows on November 8, 2009 at 3:03pm -
Usually I finish this soup in individual serving bowls by ladling the soup in, covering with croutons and cheese and broiling. This time I put the croutons and cheese in the cooking pot and baked in a very hot oven to get a "pizza effect" on the surface.
I made the broth by roasting beef bones then boiling in water with onion, parsley, bay, sat, pepper and carrot - then strained. In another heavy pot I simmered finely sliced onions (tons of them) covered until it was mushy. Removed the cover, raised the heat, added some salt and sugar, evaporated the excess liquid and browned the onions. Added white wine and broth and finished cooking. Covered the surface with toasted slices of baguette rubbed with garlic and sprinkled liberally with Gruyere cheese. Baked. Scooped out bowlsfull and enjoyed. The best ever!
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Comment by Patrick on November 9, 2009 at 4:39am -
If someone does not want to make their own broth they can use store broth. However, just to keep in mind, the next time you grill some "bone-in" steaks, save the bones in the freezer and use later for your broth production.
This all in one pot method is good if you have enough people to finish it off in one sitting. Otherwise if not you will have leftover croutons sitting in the soup, although not the end of the world, is not desirable. So for a couple or 3 people, small individual bowls or smaller pot.
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Comment by Debbie on November 9, 2009 at 4:30pm
- I like this variation.
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Comment by Laura on November 10, 2009 at 1:44am - Oh oh ! ! This is the best way to get warm when winter is coming ... I love all king of soup !
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forget the foie gras for dessert and try any red fruit jam or honey ... or chocolate !!
think liverwurst, Patrick, and you have the general idea - though that is made with pork liver, and has other ingredients not unlike my white hots. but the texture and livery taste are reminiscent. Foie gras is richer, creamier, and simply the liv...
ok, pretend I used foie gras instead of cinnamon. That would be your French version.
Listen up older brother. The use of a pasta machine would spell disaster. You would have to have a machine where the rollers were easily removed for cleaning. Otherwise, the butter would leave residue on the rollers and eventually become rancid. I...
No humor at you, just us two brothers going at each other because that's what we do.
I like liver but I've never had this. I'm not as worldly defined as my brother nor do I have his extended palette. However, that does not inhibit my simple conco...
cinnamon ... non non non !
Foie gras is expensive ! So, Middle class people like us, eat foie gras for Christmas and new year time or special event !
It's easier too to buy foie gras all the year and not to expensive ...
I can't understand the humor up there but forget it !
How nice (and dainty) there, Mary. Don't drip any on your skirt.
Anyway, Laura, what do you mean "early"? Is this served only certain times of the year over there? (or do you mean the time of day?)
typically, toast points are served with a soft-boiled egg with it's top lopped off and sitting in an egg cup. with the pointy ends of the toast, one can dunk his or her toast into the egg yolk. get the "point"?
To understand the "toast point" controversy, go here. Johnny is into toast points. As a matter of fact he is known regionally as Mr. Toast Point. An envious position for anyone deep in toast point tradition and preparation.
that's just Patrick's attempt at humor
just no-knead dough bread toasted !
the concept is the same, but the puff pastry is lighter in texture (but richer - a batch of puff pastry is made with 4 cups of flour and 3 sticks of butter). Lots of folding and rolling - I bet a pasta roller would work!
Yeah, boy! Go get'emm Mahatma Johnny Gandhi.
LOOK JOHNNY!!!!!..................TOAST POINTS!!!!
Actually, Laura has a good idea here. Instead of using the typical dough for a calzone, the puff pastry would probably work very well. I think I will do a little experimenting. Of course, puff pastry does not want to become part of you DAILY diet ...
ah, yes - duck fat!
We ate our last one two weeks ago (that we brought back from Paris last year).
I know its a little early for it but I couldn't resist !
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