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Showing posts with label Mastering the Art of French Cooking. Show all posts
Showing posts with label Mastering the Art of French Cooking. Show all posts

Saturday, August 15, 2009

French Onion Soup, a Souffle, and More


A Toast: "To Your Health" in French to go along with the soup.

French Onion Soup: First you carmelize two large sweet onions in butter. We used Walla Walla Sweet Onions. You carmelize butter in a saucepan with butter. You heat the onions until they turn a golden brown, then you add a couple tablespoons of flour to the onions and stir until it mixes. You add that to a pot of stock. If you don't want to make your own. You can buy a couple large cans or boxes of beef stock. Then you add one-half cup of sweet vermouth, and 3 tablespoons of cognac.

You heat the soup for about an hour and one half, letting the alcohol burn off. Then you serve it with a piece of french bread on the top with swiss or Gruyere cheese sprinkled over the top.


After seeing the movie Julie & Julia, I wanted to learn some more about French cooking so MacKenzie and I planned a dinner party. We invited a few people, and made some French Onion Soup, three souffles and a caramel/almond mousse for dessert. Of course the mousse was my favorite part--well, the mousse and my new earrings. MacKenzie and I made earrings to match out cutesy little aprons-okay, we're a couple of nerds-I can admit it and that's okay.