French Onion Soup-Again.

Now, don't get your shorts in a bunch. I know you're thinking, "how many variations on french onion soup are there?" But, I read an article on seriouseats.com that a friend recommended and the article suggested cooking the onions in a little bit of caramelized sugar to make them a little more sweet. Makes sense, right? Ok, it does sound a little weird, but go with me on this...


Here's the dish.

1 tsp sugar
1 tablespoon olive oil
1 tsp unsalted butter
half yellow onion, use the northern hemisphere and cut along the longitude lines....make sense?
salt and pepper
1 cup beef broth
1/2 cup cubed french bread
1/3 cup-ish shredded gouda

1. In a skillet, pour sugar and cook over medium heat. Be patient. The sugar needs to heat up, turn a little bit brown and then it'll get to it's melting point. When it starts melting, stir it just a little to pick up the stray sugar granules. You'll notice the sugar starting to brown some. When it has turned honey colored, you're good!
2. Add the olive oil to the pan and let it heat up. NO, the sugar and oil will not mix. You should stir them some so they don't burn, but don't expect them to blend.
3. After the oil heats up (about 3 minutes or so) add the butter. Things will mix together a bit better now. AND THEY SHOULD SMELL AMAZING! Stir everything together and as the butter melts, add the onions.
4. Toss the onions to coat in the heavenly mixture and then add salt and pepper (just a little bit for flavor. Cook the onions until they are tender.
5. Add the broth and simmer for a few minutes.
6. Pour soup mixture into oven safe bowl, top with bread cubes and top with shredded gouda. Cook under the broiler for about 7 minutes or until the cheese melts. (Gouda melts really well so keep an eye on it so the cheese doesn't burn!!)


I can honestly tell you that this was the first time I have ever successfully caramelized sugar. Seriously. It takes patience and I think I usually give up before I get the sugar hot enough. The sugar makes a huge difference when it comes to the onions though!! If you're just going to caramelize onions for something else, add a little bit of sugar. It's worth it! Also, check out seriouseats.com they've got a lot of awesome stuff on there!!!


Happy Cooking, y'all!!

Amy

No....

I haven't fallen off of the face of the earth. I'll be going to my kitchen early this week! I still haven't bought a cooking scale or a new skillet, but I hope to soon. Don't give up on me, I'm hanging on for dear life over here.

Happy cooking, y'all!

amy

One day in the kitchen

This is basically all I've got for a few more days...hopefully days. I didn't want to buy a bunch of groceries since I would only be here for a little bit of time, so I pulled out some steaks from the freezer and bought an onion and some mushrooms. Risotto and steak for dinner. DELICIOUS!

Remember the Date Balsam Creme Vinegar and the Lemon Infused Olive Oil from a few posts back? I marinated the filet mignon (yes, filet mignon) in the vinegar and olive oil most of the day today and it made the meat extra amazing. I don't have a grill or anything so I just seared it and then baked it at 450 for about 10 minutes. I like my steak medium-rare to medium and they turned out perfect. I really recommend experimenting with new flavors of vinegar and oils. I think I need to do more sampling at the Oil and Vinegar store. You should, too.

Also, I put up my little sign that says "dare to cook". It is in a temporary location since my life is in temporary mode. I am so ready to get back into a routine and have some kind of long term plan for a while.

Happy cooking, Y'all!

Amy

Saturday.

I will be cooking SOMETHING Saturday. I'm not sure what, yet, but I will be cooking Saturday. Be prepared.

I feel like...

there should be a countdown to the day that I get back to my kitchen....but I'm not exactly sure when that will be. For that matter, I'm not sure how long I'll be there. Eeek. I could really use some time spent over a pan of risotto, babying it until it's perfect.

Food talk

I talked food with a friend last night and I've decided several things:

1. I want to cook lamb.
2. I want to find a good Indian place around me....where ever it is that I end up living.
3. I would like to buy 3 new pans: A stainless frying pan, a grilling pan and a dutch oven.
4. I really like seriouseats.com
5. I want to cook again asap.


That is all. Happy Cooking, y'all!

amy

Dare to Cook.

Give me about 2 weeks and I'll be back in the kitchen. I have 2 new products I want to try...

1. Lemon Olive Oil
2. Date Balsam Creme Vinegar

They taste delicious together and separate. I. CAN. NOT. WAIT. to marinade some chicken or even some beef tenderloin in this.

The store I got them at is really cool...and I told myself I wouldn't buy anything...but I did. For about $25 I got 100ml of the vinegar and 200ml of the oil. You buy the bottles, too, but you can bring them back to be refilled after you use the product up (and wash the bottles....like they want your greasy ol' bottles...) The back wall of the store has about 20-30 different glass containers filled with oil and vinegar varieties. If you have a chance, and you're in the woodlands, find them in the mall. Totally worth the stop!


Also, my momma bought me a cute sign for the kitchen that says "Dare to Cook". I'd say that's the unofficial motto of my kitchen....my unofficial motto of life might now be "Not Afraid".


On a side note, I was asked a very interesting question in an interview the other day. I'll pose it to you guys now and post my answer later. Leave me a comment with your answer!!

If you could be any product in a grocery store, what would you be and why?



Think about it! Happy cooking, y'all!

Amy