Well not real tears, brought on by onions. I had a couple huge bones and a fair amount of au jus left after the Boxing Day festivities. The only logical thing to do was make stock. Best use of beef stock? French onion soup with a little Irish twist, beer and cheddar.
On to the crying . . .
On to the crying . . .
The culprits, 6 of them to be exact, along with the tools. Granted I'm quick with a knife but not quick enough to stave off the onion tears. A glance into the dining room gave me the solution, ski goggles.
French onion soup is interesting. Essentially one must caramelize the onions and form a "crust" on the bottom of the pot. Constantly deglazing and scraping off this "crust." Me thinks that the French accidentally burned some onions when meaning to caramelize, grabbed the sherry to deglaze, failed, added beef broth, put in some crusty bread and old cheese.
Voila, we have French onion soup!
Voila, we have French onion soup!
1 comment:
mmmmm..... :)
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