French onion soup
Jul. 29th, 2006 12:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
narcasseFigured I’d have a crack at some homemade soup today and for ease of cooking decided to go with a simple one where I wouldn’t need to do more than go out and pick up some Gruyere cheese and a bit of crusty bread. Also found this site which is a rather good resource for cheeses.
This was one of the few dishes I actually used a recipe for. I didn’t quite know what to think about this cook for twenty minutes for the onion rings but it was pretty much spot on and once the general bite of the onions had gone the smell alone was worth it. The recipe I had was for six people so I just cut down most of the measurement. I never bother to work it out beforehand though because at the end of the day I’m just not one of those people who tends to use exact measurements. Which may be considered quite handy since the recipe was determined that after adding in the flour, sugar and beef stock, I needed to let the mixture simmer for an hour. Considering the time of night, I couldn’t be doing with that and funnily enough the soup turned out just fine with only a short period of thickening.
Toasting the crusty bread and then plopping some melted cheese on top of it really finished it off nicely though. I’d considered giving the bread a miss since it seemed so inessential but the combination of the bread and cheese really does set the entire meal off nicely.
It’s a very simple soup really but one of those ones that just doesn’t need extra wine or herbs or any array of whatever else I’ll usually toss into a dish. A nice cold glass of apple schnapps with lemon & lime flavoured water doesn’t hurt to follow it with either.
And now I just have to keep telling myself that I don’t need to make borscht since I should probably try to do something about this Lamb’s Fry and Bacon recipe I have next time really.
This was one of the few dishes I actually used a recipe for. I didn’t quite know what to think about this cook for twenty minutes for the onion rings but it was pretty much spot on and once the general bite of the onions had gone the smell alone was worth it. The recipe I had was for six people so I just cut down most of the measurement. I never bother to work it out beforehand though because at the end of the day I’m just not one of those people who tends to use exact measurements. Which may be considered quite handy since the recipe was determined that after adding in the flour, sugar and beef stock, I needed to let the mixture simmer for an hour. Considering the time of night, I couldn’t be doing with that and funnily enough the soup turned out just fine with only a short period of thickening.
Toasting the crusty bread and then plopping some melted cheese on top of it really finished it off nicely though. I’d considered giving the bread a miss since it seemed so inessential but the combination of the bread and cheese really does set the entire meal off nicely.
It’s a very simple soup really but one of those ones that just doesn’t need extra wine or herbs or any array of whatever else I’ll usually toss into a dish. A nice cold glass of apple schnapps with lemon & lime flavoured water doesn’t hurt to follow it with either.
And now I just have to keep telling myself that I don’t need to make borscht since I should probably try to do something about this Lamb’s Fry and Bacon recipe I have next time really.
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(no subject)
Date: 2006-07-29 01:26 am (UTC)(no subject)
Date: 2006-07-29 03:28 am (UTC)But! Does Sunsets still think I have a blueyonder e-mail? Because I can’t seem to retrieve my password.
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Date: 2006-07-29 03:07 pm (UTC)(no subject)
Date: 2006-07-29 03:22 pm (UTC)