Why, yes it is! As promised~drum roll please! The following photos are actually my first official food photos that I actually set up with bounced lighting & following tips from the book...
Plate To Pixel at Amazon | Amazon.com
Because there's fresh thyme in the soup, I made fresh croutons by slicing fresh French bread, brushing with olive oil & added a sprinkle of fresh thyme. Bake in hot oven 350*-400*. Keep an eye on it, turn over until the bread looks like this...
...get the picture? :-)
Tada! Yup...it's soup!!
As a side note, the recipe calls for 2 TBSP dry sherry to deglaze. White Zinfandel works just as well-but 2 TBSP? Hah! I actually pour in enough to cover the bottom of the pot...THEN deglaze!
I'm a happy cook...a little for the soup...a little for the chef!
And the cheese? Well it's freshly shredded Gruyere...and A LOT of it-Enough to cover your ramekin..and then some! Swiss works too...a combination of the two would be divine!
I throw a dash of red pepper on top of the cheese before I broil...Paprika works too.
For the broth, I use the brand BETTER THAN BOUILLON
For me it's the most flavorful without being overly salty...salt can kill a dish.
If you make this I'd love to hear from you. Please feel free to e-mail me if you have any questions. Now...
...Pour a glass of your favorite wine, slice up some extra bread to soak up the soup and enjoy your evening!
Happy Snapping
xo
Kelly
French Onion Soup
Melt:
2 T. unsalted butter
2 T. olive oil
Add; Stir in:
8 cups red onions, sliced(4-5)
1 tsp brown sugar
1-2 tsp minced garlic
Stir in:
1 T. all-purpose flour
Deglaze with; Add:
2 T. dry sherry
1 T. fresh lemon juice
1 t. Worcestershire
1 t. fresh thyme
1/2 t. paprika
1/2 t. sea salt
1/2 t. black pepper
Stir in; simmer
3 Cups chicken broth
3 Cups beef broth
Melt butter w/olive oil over medium heat in a stock pot.
Add the onions & stir to to coat (add more olive oil if you need to)
Cook, stirring occasionally, for 10 minutes. Stir in sugar & garlic; continue cooking for 15 minutes, stirring occasionally.
Stir in flour: cook 2 minutes. (don't burn the flour)
Deglaze w/sherry, scraping up the bits on the bottom of the pot. Add lemon juice, Worcestershire, & seasonings. Stir in broth & bring to a boil. reduce heat and simmer 20 minutes. Transfer soup to ramekins. Float cooled croutons on top of soup, fitting into ramekins. Cover croutons with cheese. Broil 4-6 inches from flame until cheese is bubbly. Enjoy!
