Day: January 3, 2008

French Onion Soup.

Onions
Beef Broth
Greyer cheese
dry bread

Cut up (like orange slices) a bunch of onions. About 1/2 an onion per person. I suggest using a white onion, a yellow onion, and a sweet onion if you’re making it for a group. No purple onions people – that wouldn’t work as well.

Put a bit of olive oil in a pan, on medium heat, and SLOWLY carmelize the onions. Adjust heat accordingly. Carmelize with a lot of patience. Set aside at least 30 minutes for this so you won’t try to rush it.

Eventually, when they are fully carmelized, add enough beef broth so you have a good onion/broth ratio. This varies with preference.

Serve with dried bread pieces and greyer cheese. The bread (I suggest french bread) will soak up the soup and the cheese will melt in it.

Enjoy.

Ingredients:
3-4 large carrots, chopped
3 shallots (or onion and garlic) cut up
3 TB butter
4 cups chicken broth
2-3 sprigs of fresh thyme
some parsley
Half and half
salt, pepper, crutons

Heat butter, add shallots, and cook until soft. Add carrots and thyme. Saute 15 min. Add pepper and heated broth. Simmer 20 min on low. Cool for a bit, remove thyme and puree mixture in blender. Add some half and half, as you go. Retun to a pot on the stove and heat. Serve with crutons and parsley.

mmm.

4 cups chicken broth
2 cups shredded chicken
1 packet McCormick taco seasonings
2 cans of corn or 3 cups frozen
2 cans stewed tomatos (Delmonte w/mexican seasoning preferred)
Tortilla Chips
Shredded cheese and monterrey jack cheese

1. Heat broth over med heat. Add taco seasoning
2. Stir in chicken, tomatoes, corn and cook
3. Sprinkle bowls with tortilla chips all broken up. Ladle in soup and sprinkle with cheese!

1 frozen container of limeade
4 cups cranberry juice
8 shots tequilla
1 tray of ice cubes

Combine in blender, serve!