Tonight I made
Onion Soup with
Homemade Croutons! It was just like the French Onion Soup I have ordered in restaurants. I can't believe I am going to say this but... it was a little too rich for me. I never thought I would say that about anything in the Moosewood Cookbook! But this soup was intense.
I started by making croutons this afternoon. I sliced a baguette into cubes and cooked them in butter on the stove. The instructions say to cook them in garlic butter... so I sprinkled a little bit of granulated garlic in the pan. The flavor was subtle and tasty. Then I baked the croutons until they were crisp. The bigger slices were for homemade breadcrumbs; to be used in a Moosewood recipe this weekend.
The onions for the soup were cooked slowly for about 35 minutes. They were super soft and soupy after their sauna excursion in the kettle.
Finally, after adding some soy sauce and sherry wine (an improvisation... we didn't have any white wine open), I ladled the soup into ramekins, topped them with croutons and a slice of Swiss cheese, and broiled them in the oven. The soup sizzled when it was time to take them out! I really liked this soup, but could only eat about half of my bowl.
