The start, and French Onion Soup

I think it's about time that I actually get this thing rolling. Despite thinking about starting a food blog daily, I've never put my plan into action...until today.
Some of these recipes are family ones, some are spontaneously created, and some are from my gazillion cookbooks. I'll try to give reference to the creator of the recipe when I can but sometimes that might be hard if I've just torn a page out or scribbled down the basic idea from the Chatelaine in the doctor's waiting room...

This might end up more like a diary of what I'm eating, but I'm fine with that. Also, the pictures may sometimes (make that may often) be pictures of half eaten food. I get so hungry cooking that I'll stuff my face long before I remember that I'm keeping a food blog and should carefully document my meals.

So here I go with my first recipe....

French Onion Soup

I love making french onion soup. Traditionally, according to my (slightly crazy) Gramma, the broth is supposed to be clear and thin. There are a million different recipes out there, many of which I've tried, which do produce a clear broth. I've also stumbled upon many recipes that give a more creamy, hearty soup.

After trying both, the creamier one is definitely my favorite. The creaminess in this recipe comes from cornstarch (to slightly thicken the broth), an egg yolk (which makes it extra smooth and creamy), and stirred in cheese (as well as on top).

The cheese that is baked on the bread on top is one of the major actors in this dish. I prefer using Gruyere when I can afford it. A mix of Swiss and Gruyere or just plain ol' Swiss is also fabulous. And if you're really in a pinch, mozzarella will suffice.

French Onion Soup
Serves 6-8


4 large onions
4 tablespoons of butter
1 tsp salt
3 tbsp flour
2 quarts beef stock
1/2 cup wine (either red or white work great, though white is traditional)
3 tbsp Sherry
Salt and Pepper to taste
1 egg yolk
1 tsp cornstarch
1 tsp Worcestershire sauce
French Bread, cut into rounds and toasted
1- 2 cups of Grated Swiss/Gruyere (see note about cheese above)

Directions:
1. Add Onions and butter to a large pot on low heat and cook, covered, for 20 minutes (yes, you can peak).
2. Take the lid off, raise the heat, and continue cooking for 45 minutes, stirring occasionally. You want a deep brown colour.
3. Add the salt and the flour and stir it for a few minutes to evenly coat onions and cook off some of the flour taste.
4. Add beef broth, wine, sherry, and salt and pepper to taste.
5. In a seperate, smaller bowl, mix the egg yolk with the cornstarch and Worcestershire.
6. Add a ladel full of the soup broth and slowly add it to the egg (don't want to cook the egg). Repeat with 2 more ladles.
7.Add this mixture back to the soup broth and then stir in a handful of shredded cheese.
8. Poor soup into oven-proof bowls.
9. Top bowls with a round of toasted french bread and generous amounts of shredded cheese.
10. Bake in 325 degree oven for 15 minutes, then broil for a bit to brown the cheese.

Eat and Enjoy!