Be that as it may, it is winter up here, and we need something nice and warm to keep our bodies and spirits fed and comfortable. My stepbrother had been requesting French Onion Soup for weeks, a rarity since he's usually happy with "food" for dinner, and since my mom is still in love with Julia Child and Mastering the Art of French Cooking she and I began to craft our own version of the classic with Julia's recipe as a base. In addition to using a concentrated beef stock from our local butcher shop, a splash of cognac and a vibrant Sauvignon Blanc from France (which smelled amazing as it simmered), we used a combination of equally decadent butter and bacon fat to saute the onions. Oh yes - we played the bacon card. Two huge, Gruyère-topped bowls later, my stepbrother declared it "awesome" (which in this world is equal to a 5-star critique), and asked if we could make it again next week! It's certainly simple enough to do - though it requires some time and loving patience (don't all good things?). The end result is so worth it - warming literally and spiritually, and a fitting #SundaySupper for our soup week!
This week, our #SundaySupper family is serving up a whole kettle of soup! Check out what's on the table below:
Do The Chicken Dance (chicken {or other poultry} soups)
- Chicken Tortellini & White Bean Soup at Flour On My Face
- Chicken Gnocchi at Dinners, Dishes and Desserts
- Chicken Cheese Soup by There and Back Again
- Chicken Tortellini Soup by Country Girl In The Village
- Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
- Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
- Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet
- Chicken Meatball, Spinach and Orzo Soup from Gourmet Drizzles
- Ground Turkey Soup at The Messy Baker
- Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
- Chick-Fil-A Chicken Noodle Soup by Family Foodie
- Chicken Vegetable Noodle Soup at Cupcakes and Pearls
- Turkey Smoked Sauage and Wild Rice Soup at Mama, Mommy, Mom
Where’s The Beef (Beef Soups)
- Chili with Black Beans by That Skinny Chick Can Bake
- Vegetable and Beef Soup by Supper For a Steal
- Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
- Bacon Cheeseburger Soup by Small Wallet, Big Appetite
- Beef Pho Soup by No One Likes Crumbley Cookies
- Frijol con Carne by MarocMama
- Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood
Pass The Pork. Please (Pork or Sausage Soups)
- Healthy Bean and Sausage Soup by Momma’s Meals
- Louisiana Caldo by Catholic Foodie
- Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom
Under The Sea (Seafood Soups)
- Shrimp Miso Noodle Soup at Pescetarian Journal
- Szechuan Fish Soup by The Urban Mrs.
- New England Clam Chowder at Cindy’s Recipes and Writings
- Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
- Bacon and Shrimp Bisque at Big Bear’s Wife
- Lobster Bisque for Two by Peanut Butter and Peppers
- Chinese Fish Maw Soup by My Trials in The Kitchen
- Thai Curry Coconut Mussel Soup by Noshing With The Nolands
Eat Your Veggies (Chock Full o’ Vegetables Soups)
- Not-So-Mini-Strone at The Foodie Army Wife
- French Onion Soup by The Girl in the Little Red Kitchen
- Spicy Sweet Potato and Corn Soup at Magnolia Days
- Creamy Cheddar Potato Soup at Daily Dish Recipes
- Rather French Onion Soup by What Smells So Good?
- Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
- Cream of Ancho Chile Soup from La Cocina de Leslie
- Pasta e Fagoli Soup at Cravings of a Lunatic
- Miso Soup by Crazy Foodie Stunts
- Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
- Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
- Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
- Coconut Corn Chowder at Mangoes and Chutney
- Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
- Ital Carrot & Sweet Potato Soup at The Lovely Pantry
- Chunky Vegetable and Barley Soup at Curious Cuisiniere
- Corn Soup with Crispy Tortilla Strips at Ninja Baking
- Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
- Wild Mushroom Soup at Food Lust People Love
- Creamy Carrot Soup at Cookistry
- Vermicelli Soup by Damn Delicious
- Country Split Pea Soup with Bacon and Potatoes at girlichef
Some Don’t Like It Hot (Chilled Soups)
- Chilled Strawberry Soup at Juanita’s Cocina
- Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes
Of course, after we've whet your appetite with these bowls of comfort, you can't miss our #SundaySupper conversation on Twitter tonight at 7PM ET! Just follow the #SundaySupper hashtag and include it in your tweets to join in the chat. We also have a fantastic #SundaySupper Pinterest board with more fabulous recipes and food photos.
Rather French Onion Soup
Makes 6 large bowls
1/4 cup butter
1 tbsp rendered bacon fat (or canola oil)
8 large onions, thinly sliced into "half-moons" (approx 3 lbs)
1/2 tsp Kosher salt
1/2 tsp brown sugar
1 tbsp flour (you can use rice flour for GF)
8 cups low-sodium beef stock, hot
1 sprig fresh thyme (or 1 tsp dried)
1/4 cup cognac
1 cup dry white wine (we used a French Sauvignon Blanc)
6 thick slices of French bread, cut to the size of the serving bowls and toasted (use GF French Bread if needed)
1 1/2 cups coarsely grated Gruyère (for a true French soup, use Comté)
- Heat a heavy saucepan over medium-low heat with the butter and bacon fat.
- Stir in the onions and cover.
- Cook slowly, stirring once or twice, until onions are tender and translucent, about 12 minutes.
- Stir in the salt and sugar, increase the heat to medium, and let the onions cook, stirring just enough to prevent burning, until brown (25 to 30 minutes).
- Sprinkle the flour and cook slowly, stirring constantly, for another 3 to 4 minutes.
- Remove from heat and whisk in 2 cups of hot stock.
- Return to the heat and bring to a simmer, adding the rest of the stock, thyme, Cognac, and wine.
- Cover and simmer over low heat for 1 1/2 hours.
- Remove thyme sprig and simmer a further 15 minutes, adding a little water if the liquid reduces too much. Taste for seasoning.
- Divide the soup between 6 ovenproof bowls.
- Arrange toast on top of soup and sprinkle 1/4 cup of grated cheese on top of each croute.
- Place bowls on a baking sheet and place under a preheated broiler until cheese melts and forms a crust over the tops of the bowls.
- Serve immediately.
Calories: 526.9
Total Fat: 21.0 g
Cholesterol: 50.0 mg
Sodium: 1,209.7 mg
Total Carbs: 57.1 g
Dietary Fiber: 5.6 g
Protein: 21.6 g
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