Thread: Recipes

mollie

Baked French Onion Soup


- Ingredients -

• 1 lb. white onion, sliced thin.
• 2 cups dry white wine (3 if it's after 5pm).
• 2 tbsp. butter
• 6 cups (or 1 48 oz) chicken broth
• 1 tbsp Worcester Sauce
• 1/4 cup dry sherry
• 1 tsp. thyme
• 6 1/2" thick pumpernickle bread, toasted (much better than baguette..........lol)
• 2 cups shredded Jarlsberg cheese (most recipes use Gruyere, but the Jarlsberg is a lot better, trust me!)

- Instructions -

1. Preheat oven to 425 degrees. Combine onions, wine (2 cups, drink the other) and butter in a 9 by 12 inch baking tin Bake until the onion is very soft, and most of the liquid is absorbed, about 45 minutes. Might want to turn them a couple of times during baking.
2. Bring broth to a simmer. Add the Worcester sauce, and thyme. Throw the onions in and simmer for about 5 minutes more, or an hour if your husband/wife is late. Just before putting the soup in a crock to bake, add the sherry. Wouldn't want to cook all of the alcohol out, unless you're AA, then you can add it before you simmer it.
3. Ladle soup into an oven proof crock. Place a slice of pumpernickle on top of each, and then add the shredded cheese. Put on the middle rack in the oven and broil until the cheese is melted.

When you eat this soup, you will think it's better than anything you've ever had in your life. Unless you've met me, that is I'm kidding!!! ......lol

Jimbo

Does anyone know how to make those lovely fluffy 'Yorkshire puddings that are shaped like a tea cup ? Jimbo

Waks

3oz plain flour , 2 eggs , ½ teaspoon salt, ½ pint milk, dripping Put the flour and salt into a basin. Make a well in the centre and drop in the eggs. gradually stir in the flour with a fork, mixing with the eggs and making a smooth paste. Add the milk gradually, making sure there are no lumps, then beat until the mixture is a smooth runny cream, and the top is full of air bubbles. Heat some dripping, with some of the meat juice, until it is smoking hot, then pour in the batter. Bake in a very hot oven, about 425ºF (Mark 7) until well risen and golden. Don't open the oven door for at least 20 minutes.



P.S. Where it says dripping, you can substitute with either cooking oil or lard.


Enjoy Jimbo!

petal

Love 'em but not too good at making them. Might have a go at that though......might be the dripping that makes all the difference.

Waks

petal

Well in days of old (as my grandkids would say) there was no cooking oil or anything like that and lard was the best thing out. I think thats why chips never taste the same now. They're all cooked in this oil which maybe healthier but the taste just isn't there.
But this health lark.............I wonder sometimes...........look at all the old folk about today, many of them very sprightly things and they were virtually brought up on all things cooked in lard...............oh and how I used to love dripping on toast.............

Oh .......Bill always puts some beer in our yorkshire mix.........not sure whether thats for the alcohol content but they always come up perfect............lol

mollie

Ahhhhh......Yorky Puds....................can't live without them



Now don't that make your mouth water......yum yum

Waks

petal

Chris

Got to agree Mollie i luv them too and roasties done in beef dripping,Sundays aint the same without the roast dinner no wonder my clothes keep shrinking in wardrobe