What have I made?
Cupcakes, cookies, weekly banana bread, lamb, buffalo burgers, fish 'n' chips, just to name the few. So why do I come back to you today?
I'm done with school. I'm done with college. Not just for the semester. No, tomorrow I graduate. I will have taken 3 and 1/2 years of my life and get some piece of paper for my hard work. And in a month I'll be in Alabama at Southern Living magazine. Life's crazy, but the kitchen slows me down. You have to take your time there. You have to watch things, sometimes you have to be even extra careful.
Maybe that's why I like cooking and baking because it takes that time and dedication. Yeah sometimes you screw up like the chocolate souffles I made for my boyfriend. Bad doesn't begin to describe the mistake I made with them. Did he say it? No. Was I? Heavens, No! It happens about once a week, but he never complains.
So today for lunch I sit here typing to you with a steaming bowl of French Onion Soup, my version that I've created. My boyfriend had never had it. A tragedy, so last week I made some, really good too without slaving 48 hours making beef stock. I went out on a whim and combined two recipes. The risk was worth the reward.
French Onion Soup
2.5 Tbsp butter
3 large sweet onions
1/2 cup dry white wine
4 cups beef stock
1 cup chicken stock
Melt butter in stock pot. Cook onions until carmalized about 10 minutes. Add wine and deglaze. Add both stocks cook for at least 20 minutes. Add spices at end. Taste and respice if needed.
*It is always better to make soup a day ahead and season it the day after.