SoUp of ThE WeeK***

....after weeks & months of being gone soup of the week is back, so with no further ado

FRENCH ONION SOUP-------->
this is done my way. after eating some french onion soup I thought to myself that there are a few things i really don't like about french onion soup so i set out to change it. I will tell you how to make it the old fashioned & traditional way and then I will give you my additions....either way, it will be lip smacking good, i have no doubt.....READY?!?!?!

In your soup pot:

4 T olive oil 

&

5 yellow onions, julienne

(if you see a sign that says sweet or videlia onions, get those, for this the sweeter the better)

  keep your flame at medium

when the onions start to turn from white to a more clear color

add 2 T salt & 2 T sugar

(for the sugar I use just plain white sugar, but you can use brown or even agave nectar if you are trying to avoid the sugar all together, you could even use honey if you so desire)

this will take a while but you want to sweat out the onions 

and start to caramelize them

stir the onions every couple of minutes

the salt will help to release the natural sugars of the onions

and the sugar will aid in the caramelizing.

3 T minced garlic

When the onions are clear-ish and a rich brown color,

but BEFORE they burn

deglaze with 2 c. of sherry

and 2 c. red wine

add 4 springs of thyme 

(fresh is best, but if you must use dry, 1 T will do)

2 bay leaves

reduce by 1/2

then add 2 qts beef stock

(or enough stock to fill your soup pot)

***

my  first revision/addition

in my perfect world 

(the one I only know in my head)

i could braise say a rump roast, or pot roast, even a short rib or 2

shred the meat and use the meat and braising liquid 

as part of the base for the soup

i think that the lack of stuff in FRENCH ONION SOUP 

is what leaves me a little lack luster

so for my additions, i add stuff, heartiness 

and the first one is shredded beef

 (in case you have never made a pot roast or

at a loss when I say braise, I will put the recipe below! :o) )

***

after adding the stock let the soup simmer for no less then a 1/2 hour

this will give time for all of the flavors to come together

***

second addition:
add all these things when you add the stock, 
before simmering--->

carrots, chop them up in nice a small dice

so them will go along with the soft onions and beef 

and not take too long to cook

not only do the carrots add texture but also flavor and sweetness
1 can chopped green chiles
i just like the flavor, its different and good...
its my things and this is my recipe!
1 can dice tomatoes, juice & all

***

after it simmers this is when you want to adjust for seasoning

i like to add salt and FRESH ground black pepper

at this time also try to fish out the thmye stems & bay leaves

now this is another place where i like to stray, I don't care for the slice of bread on top, i like croutons.

I don't want to have to cut up the soggy bread in my nice hot soup at the risk of burning myself 

when the risk of burning the inside of my mouth is HIGH enough!

I prefer nice homemade herb & garlic croutons

take french bread or old buns or hoagie rolls

and dice them up about 1/2" pieces

then toss them in oil, thyme, garlic powder Or fresh of you prefer, & salt

then bake at 350 

for 10-15 minutes or until golden brown and crispy

so top your bowl of soup with a small handful of croutons and 

cover with swiss cheese of greyere cheese

and place under the broiler to get the cheese all melty

CAUTION:

when removing the bowl if will be VERY HOT!

place on a plate and ENJOY!

***
BRAISING

this is how i like to start,

take whatever meat you want to use,

(pot roast, rump roast, short ribs)

and season it well with salt and pepper

you can also coat it with flour if you want to create a nice thick sauce,

but personally I prefer to leave the flour out.

Get you pan nice and hot add oil to the bottom,

enough to coat.

then place your roast in the pan.

You are trying to caramelize the meat so DO NOT TOUCH

just let it be fore maybe 5 minutes before turning, then rotate the meat 

until all sides are nice and brown.

turn down the heat and add 3 c. red wine

(buy cheap red wine 2 buck chuck works fine

or keep bottom parts old bottles)

then add 1 onion, chopped

2 carrots, chopped

and 4 stalks of celery, chopped

4 garlic gloves

2 T peppercorns

2 bay leaves

4 springs fresh thyme

then cover with beef stock 

place in your oven covered at 350

for 3-5 hours depending on size of meat

just check randomly you can't over cook it, only under cook

when you can pull the meat apart with a fork, its done

let cook to room temp, strain liquid and reserve the liquid for your soup, then shred meat....

so DELCIOUS!

and it also makes your house small great and feel nice and warm & cozy!

such a great fall dish!

HAPPY COOKING!