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The Food Diva's Ooh La La Onion Soup

This winter weather has been sort of like a ping pong match. Back and forth with the sun, snow, rain, sleet. One day it feels like spring is just around the corner as the snow patches melt and little bits of grass peek through. Then in an instant we get hit with an arctic chill that leaves you stunned and frost bitten.

February is almost here and I'm sure Mr. Groundhog does not want to come out of his little hole to see his shadow. If he's like me he'd rather stay in and keep warm, far away from any harsh elements that nature may be blowing our way.

Pure Culinary Magic



One sure fire way to ware off the chill of winter is to envelop your senses in a delicious bowl of hearty French onion soup. The amazing alchemy of turning the humble onion into a rich and savory soup is pure culinary magic.

By slow cooking and allowing natural sugars to develop in the onions a slightly sweet note is part of the flavor profile of the soup. Along with a slow cooked beef stock of roasted bones, aromatics and herbs French onion soup is a kitchen classic and for good reason.

The addition of melted, gooey cheese makes it all the better.

French Onion Soup Recipe Variations



There are several recipe variations for French onion soup. Some recipes call for brandy or sherry others wine. The choice of cheese varies as well depending mostly on personal choice.

Cheese choices may include gouda, provolone, emanthaler, parmesan and edam. The topic is a hot one and many purists will argue that true French onion soup should be garnished with Gruyere only. My preference is usually three cheeses. One that melts smoothly, such as provolone. One that is nutty like gouda or manchego. And one that is salty like asiago or Parmesan.

Onions As Aphrodisiacs?



Valentine's day is a just a few weeks away. Greek mythology states that the onion along with garlic and other members of the allium family are aphrodisiacs.

Onions have been shown to oxygenate blood cells, fight off infections due to their high antioxidant source and have also alleviated the discomforts associated with osteoporosis.

Such a simple ingredient that is utilized in almost every cuisine of the world is often recognized as a miracle food. Yet, there are still people that loathe the onion.

I love onions in all forms. Raw and crunchy on a taco or burger. Shaved thin with a sharp bite for a salad. Coated in batter and deep fried for onion rings. Slowly caramelized with butter atop a cheddar burger. And of course in a bowl of French onion soup.

So, I say to all the lovers out there make your sweetheart some onion soup and get there blood pumping and cheeks rosy. Sweet onions like Walla Walls and Vidalias don't stink up the breath as much as white or Spanish ones do. But hey, if you are worried about that, that's what breath mints are for.

Food Diva's Ooh La La Onion Soup



Ingredients:

  • 2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 1/4 cup unsalted butter
  • 1/4 cup apple cider
  • 1/2 cup dry red wine
  • 4 quarts homemade beef stock (homemade makes ALL the difference!!)
  • salt and fresh black pepper to taste
  • 6 (1/2-inch-thick) diagonal slices of baguette
  • Gruyere, provolone and asiago cheese
  • chopped parsley for garnish


Directions:

  1. Cook onions, thyme and bay leaf in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Stir in wine to deglaze pot and allow to reduce by half, about 3 minutes. Stir in cider and stock and simmer, uncovered, stirring occasionally, 30 minutes.
  2. While soup simmers, put oven rack in middle position and preheat oven to 350°F.
  3. Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 10 minutes.
  4. Remove croutons from oven and preheat broiler. Put crocks in a shallow baking pan.
  5. Discard bay leaves and thyme from soup and divide soup among crocks, then float a crouton in each.
  6. Top each crock with a generous amount of cheese. Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
  7. Remove from oven carefully. Allow to cool slightly before enjoying. Share with your sweetheart along with a fresh green salad and a fine glass of red wine. Cheers to romance!


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