Our Christmas dinner started off with a bowl of delicious French Onion Soup. I made the soup the day before and right before serving, I added the bread and cheese and put it under the broiler. It was definitely a hit!
French Onion Soup (Serves 6)
Recipe adapted from Ina Garten
5 lbs. yellow onions, halved, and sliced 1/4-inch thick)
1/2 pound unsalted butter
1 bay leaf
1/2 cup medium-dry sherry
1/2 cup brandy or Cognac
1 1/2 cups good dry white wine
4 cups beef stock
4 cups veal stock
1 Tbsp kosher salt
1/2 tsp. freshly ground white pepper
1 baguette, sliced and toasted
1 lb. Gruyere cheese, grated
1. In a large stockpot on medium-high heat, sauté the onions with the butter for 45 minutes-1 hour, until the onions turn a rich golden brown color.
2. Add the bay leaf. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
3. Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper.
4. Ladle the soup into oven-safe bowls. Add two slices toasted bread and top with cheese. Broil until cheese melts and is bubbling.
Saturday night we went to Taste of Thai for dinner. My husband and I both ordered the Spicy Noodles. I ordered mine with shrimp, his with chicken. He asked for a level 8 (out of 10) for spiciness. I was going to go with a 7 but I couldn’t let him one up me.
It was spicy. A level 7 probably would have been better. It was delicious though so I held strong and ate the whole thing.
I took down the Christmas tree and attempted to get my house in a little bit of order. Lunch was a chicken salad sandwich and pickles.
Last night we went with Alicia and her family to the Hamburger Factory. We all shared hot wings:
I ordered the Ortega Burger (sliced Ortega chiles, pepper jack cheese and grilled onions):
Love that place!!
The kids start school tomorrow so we have one more day of fun!
What are your New Year’s Resolutions?