So, I'm not so much into New Year's resolutions, as they are just a reason to feel bad about myself 30 days later when I have seemingly abandoned said resolution. However, I have been wanting to resurrect my food and wine blog for some time, realizing that I need a new hobby, besides taking care of Jeff and Damian. 2011 brought so many amazing changes and blessings! Damian was born January 6th, and the year just got better from there. My 2012 resolution: maintain this blog with regularity! for myself, and those that choose to follow me. I am increasingly aware of food and the important part that it plays in our lives. I just read an article in Edible Wasatch by Wendell Berry entitled 'the pleasures of eating', on the decline of American farming and rural life and its affects. This subject is fascinating to me. And frightening, all at the same time. He discusses how the industrial eater no longer knows or imagines the connections between eating and the land, and is therefore passive and uncritical-in short, a victim, suffering a kind of cultural amnesia that is misleading and dangerous regarding the food he or she is eating. Over-processed, and pre-cooked. Not the best for our bodies, our land. Watch Food, Inc. for an expanded explanation on this thought process. I will continue to explore these ideas through this blog....but for now, I digress. Back to the meal at hand. A new year! A new blog! A new meal! We spent a few days up in Eden, the Ogden Canyon, with some friends of ours in town from the Bay area, here to ski. Unfortunately, there wasn't a lot of great snow. This has been the driest December ON RECORD in Utah! I made an amazing Squash Soup for New Year's Eve last night. I think I will re-make, re-address this weekend for Damian's first birthday party. Soup and salad I think will be on the menu to mark the occasion. For tonight, to bring in the new year? French Onion Soup! It smells amazing. A recipe I also found in the Winter issue of Edible Wasatch. Jeff and I both love French Onion Soup. Not sure why I haven't made it before. It calls for 5 onions, sliced thin, and sautéed for about an hour on medium low, until soft and beautifully caramelized. I'm all about soups right now. They taste so healthy to me. The soups with the fewest ingredients seem to appeal to me the most. This soup has very few ingredients. It seems the focus lies in the technique of preparing the ingredients. Here's the recipe for tonight:
Classic French Onion Soup - Winter 2012 Issue of Edible Wasatch
5 large onions, peeled and sliced thin
2 c. beef stock
6 c. water
2 c. white wine
4 slices gruyere cheese (I used swiss)
4 slices day-old bread
2 bay leaves
1 T. dried thyme
2 T. butter or olive oil
Saute the onions gently in a few tablespoons of oil or butter in a large saucepan with a heavy bottom (and a dash of salt). When the onions wilt (about 20 minutes), reduce heat to medium-low. Stir from time to time to make sure no onions are burning. Here, you must be patient. There's seemingly no limit to how deeply amber-colored and flavorful onions can become if you let them cook slowly enough. Don't settle for less than 30 minutes (I cooked for one hour). If the pan is too dry, and you have to stir often to avoid burning, a spoonful of water or wine will help, but will also slow down the caramelization process.
Once you're satisfied with the color and flavor of the onions, turn up the heat to high, stir, and add the wine, scrapping up the brown bits with a wooden spoon. Once the alcohol has had a minute or two to simmer off, add the water, beef stock, bay leaves, thyme, and salt and pepper to taste. Bring to a boil, then reduce heat and simmer for about 20 minutes. To serve, dish into bowls or crocks that can be broiled in the oven. Float a slice of bread on the top of each bowl, top with cheese and broil until the cheese is melted, bubbly and starting to brown. Vive la revolution!
served with: Mixed greens, french vinaigrette
wine: The Stump Jump, Riesling Sauvignon Blanc blend, Australia
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