It’s meeting time again for the South Arm Cooking Club for Seniors. It’s seems a long time since I attended the senior kitchen because I skip one of their kitchen since Minoo was repeating the same recipes done in another kitchen. The seniors kitchen met once every two week. If I skip a kitchen, then I’ll see them only once a month. That’s the reason it seems a long time I did not see my seniors friends.

Marian prepared four recipes for the seniors kitchen. The first recipe is the ever popular French Onion Soup which is a very common soup dish serves in France. This soup recipe can be prepared ahead of time and keep frozen.

Onions contain chemical compounds such as quercetin which believed to have anti-inflammatory, anti-cholesterol, ant-cancer, and antioxidant properties. Other claims that has never substantiated includes weight loss. Nevertheless, onions bring sweetness to dishes. The aroma of frying onions always a good sign of home cook food.

Ingredients

• 1 tablespoon butter
• 4 large onions, thinly sliced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme or fresh thyme
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 9 cups low sodium beef stock
• 6 to 8 slices of French bread
• 3 whole garlic cloves
• 2 tablespoons olive oil
• Mozzarella cheese, grated
• salt and pepper to taste

Source: this recipe is adapted from Classic soups by Debra Mayhew

Serves 6 to 8

Instructions

In a large pan, heat butter. Add onions and cook until softened. Add minced garlic and thymes and continue cooking until onions become very soft.

Sprinkle flour over onion mixture and stir until well blended.

Stir in beef stock and wine and bring to a boil. Skim off any excess of foam that rises to the top, reduce heat, cover and simmer.

Meanwhile, prepare the garlic toast. You can either toast the bread first until crusty and rub garlic on it and brush with olive oil or crush some garlic with olive oil and brush the garlic infused olive oil on the bread and toast.

Place six or eight ovenproof soup bowls on a baking sheet and fill the bowls three quarter full with onion soup. Float a piece of toast in each bowl. Top with grated cheese, dividing it equally. Place in oven on broiler to melt the cheese. Serve piping hot.