Another weekend, another attempt of finding the inner cooks inside. This weekend’s adventure took us in the realm of making soup. French Onion Soup to be exact, melty Gruyeres cheese and all. Its always interesting cutting recipes in half, but into quarters is even more difficult at times. Too bad most recipes are meant for six to eight people, and thats just not reasonable for the two of us here. I think we did our best of cutting the recipe down and still keeping the integrity of the flavors. The biggest problem i have with all these recipes are the hours of attention that you have to keep a close eye on everything. Its a far cry from the Mama Celeste pizzas that only take about five minutes to cook up.

French Onion Soup

1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound grated Gruyere

Sunday we also made another batch of cream puffs, so that we could make our own filling this time since everyone gave us a disappointed head shake when we used the jello pudding mix. I think the consistancy was a little off, but all the flavors were there so i’ll take it as a accomplishment since Joy’s cousins didn’t seem to think anything was off, and are waiting for the next batch already.

2 thoughts on “Inner Iron Chef

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