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.
- 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
This Post Has 3 Comments
When I make French Onion Soup I like to top it on to small baking bowls puff pasty crust and bake it then serve. It more fancy like at French Bistro way of serving it.
How do you do that Betty? It sounds really delicious. I love making French Onion soup but i usually use a creme brulee torch to brown the cheese on top.
This is how they serve French Onion Soup at Shu Shu Bistro in San Francisco and many other bistros around San Francisco.