Friday, March 15, 2013

Onion Soup

this recipe becomes harder to make the more quality time
you spend with the ingredients.
We live up on a mountain, overlooking the sea. We have a really beautiful view, but we also have to climb up eighty-five stairs to enjoy it! We also have to climb these stairs with our groceries, run up them when we forget our keys, and then back down again and then back up again. Some days I go up and down six or seven times.Today has been one of those days where I feel like I'm training for the Marathon. I'll have to make a batch of onion soup. I have a big bag of strong, red onions that will be sure to raise the dead! That's why the Egyptians worshipped onions and buried them with the dead; they thought they would prompt the dead to breathe again! In ancient Greek days the doctors noted several uses for onions. They would use them to fortify athletes for the Olympic Games.  Athletes would consume several pounds of onions, drink vast amounts of onion juice and even rub onions on their bodies. This soup may not prepare me for the Olympics, but I sure will enjoy eating it and hopefully it will fortify me for a few more trips up and down the mountain.

Onion Soup

6 large onions, thinly sliced
1 1/2 quart beef stock
3/4 cup butter
1/2 cup rose wine
3 T. flour
salt and pepper
pinch of cumin
1 cup parmesan /mozzarela cheese (mixed)
sliced french bread or croutons

DISCLAIMER: not ALL onions
will raise the dead...
Preheat oven to hot (400F/220C); Saute the onions in 1/2 cup of the butter until golden brown; stirring often; slowly stir in the flour and the beef stock, bring to a boil, add the wine and seasonings and simmer for 1/2 hour. Place the toasted bread or croutons in casseroles, add the soup and sprinkle with cheese. Dot the top with bits of the remaining butter. Bake until the top is golden. The secret to this soup is a good rich beef stock, and very strong, raise the dead onions!

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