Tuesday, January 22, 2008

Cousins and Sunday Dinner

This past Sunday Ady and Max had their only and favorite cousins over Easton and Zach for dinner, Uncle Steve came too. The kids had a ton of fun playing together like always. Eric made a super good dinner, prime rib roast with Zinfindel gravy and winter roasted veggies. I also made a french onion soup, that in my opinion (and Eric's) was really good and the recipe was really easy too, I will post it below. The key is to over do the cheese on top, I seriously put a half cup of gruyere cheese on each little bowl. It was sooo yummy. The kids ate well and played together, I am so glad my kids have cousins their age who live close.

(It dosent look as good in this picture as it was or as it tasted... seriously.)
French Onion Soup courtesy of Williams Sonoma Cookbook

6 large red onions, peeled and thinly sliced.
Olive oil
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock
1/2 cup of dry white wine
1 bay leaf
1/4 teaspoon of dry thyme
Salt and pepper
8 slices of toasted French bread
1 1/2 cups of grated Swiss Gruyere with a little grated Parmesan cheese

1 In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 30 minutes. Add the sugar about 10 minutes into the process to help with the carmelization.

2 Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Cover partially and simmer until the flavors are well blended, about 30 minutes. Season to taste with salt and pepper. Discard the bay leaf.

3 To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish. Cover with the toast and sprink with cheese. Put into the broiler for 10 minutes at 350 degrees F, or until the cheese bubbles and is slightly browned. Serve immediately.

Serves 4-6.

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