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'Souper" Tuesday
Time for a new pot of soup for the week. Last week was Veggie..this week though it's going to be french onion. mmmmmmmmmm
Start:
One hot large kettle with lid
place one palm sized drop of olive oil in bottom of pot
thinly slice 4 large white sweet onions and drop into hot pot to sweat and start to caramelize..then add...
Add 3 quarts of beef broth (unsalted, and if possible -homemade) but if not use College Inn UNSALTED Broth.
2 cups of water-or more to stretch soup
Add 1/4th cup Worchestershire (sp?)sauce
black pepper
2 bay leaves.
Simmer for about 2 hours to start..then let cool.
re-warm and take a taste-THEN add salt if needed or to taste.
---place toasted Italian bread into bottom of bowl, add ladle of soup, and cover with gruyere(sp), smoked provolone, or mozzarella cheese..broil until cheese browns..
eat..
mmmmm...
enjoy swollen fingers and bloated stomach from the sodium in the worchestershire sauce and the cheese..lol
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