(warning: this is not a recipe)

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This is NOT a recipe,

 

but this IS a warning.

I would never steer my readers wrong.

Hubs and I have put forth vigilant efforts to detox our bodies post-Christmas-over-indulgment-of-fattening-deliciousness.

Hence, I have been spending more time at the gym and less time writing, for which I apologize and plan to remedy soon.

(NOT that I will be spending less time at the gym and more time writing, but rather will find a way to balance things out and bring you more daily deliciousness at Feeding Farley).

We have learned a valuable lesson in these passing days:  never try to lighten up French Onion Soup.

Seriously.

Hubs was having a hankering for the golden onions and rich, cheesey goodness, and wifey over here remembered a Weight Watchers recipe developed to lighten up our beloved  soup.  It also called for less time than our favorite Julia Child rendition.  So WW it was last evening.

Did we ever choose wrongly!

Here are all things wrong with the recipe, which we followed exactly:

1.  Except for 1/8 tsp. black pepper, it calls for no flavorings in the ways of herbs, spices….salt….

2. We stared into a steamy pot of what resembled leftover dirty-dish water.

3.  If you inhaled a deep breath to savor the aroma from said pot, you would be confronted with the scent of a church basement fellowship hall:  stale coffee.  (Why in God’s name an onion soup smelled like stale church coffee, I know not, but hubs took a whiff and said that strangely enough, my hound-like nostrils proved right again.)

4.  Since taste and smell are so closely related, it is difficult to swallow any soup that reminds you of church pot-luck coffee.  Even if your pot-luck coffeee ladies are secret Starbucks baristas on the side.

 

I didn’t want to throw it down the drain, so I added garlic powder, more black pepper, and freshly grated sea salt to the soup.  That, along with the addition of healthy-toast croutons and skim cheeses, seemed to salvage our diet-conscious dinner efforts last night….although I am sure it is a recipe that will never see the light of my kitchen again.

 

Hopefully, you feel sufficiently warned!

 

Feeding Farley will be returning this weekend with fab recipes and photos that you will actually WANT to make and might even be a little bit good for you, so in the meantime, happy eating!

i’ve got some soup to keep you warm, mon cherie

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If there’s one thing I like about the French, it’s their soup.  It’s not that I don’t enjoy indulging the baked buttery sweetness of their patisserie, because, honestly, who doesn’t enjoy a good pastry? It’s just that true onion soup made with tender patience transports me to the France of my imagination:  hoity chefs juxtaposed with rustic countryside and jazz.

This is only my second effort with a Julia Child recipe; my first came late in the summer with a peach clafoutis (totally bangin’).   Hubs and I have been craving French Onion soup since September rolled in and although Campbell’s—(doctored up)—worked for a hot second, we knew nothing would beat from-scratch, homemade.

Below is Julia’s recipe, a bit modified and shall we say adapted since there is no taste of the cognac she suggests to pour in before serving. (I don’t find cognac to be one of those ingredients to keep “on hand,” and liquor stores around here are closed on Sundays, the day I made the soup.  Alas, a non-alcoholic splendor is what you will taste should you follow these tips.)

Lo and behold the delectability:

1–Take 3 T. butter and 1 T olive oil and add to it 5 cups thinly sliced yellow onion….and let it melt and sweat out on low heat for about 15 minutes, covered.

2–Turn up the heat to moderate and add 1 tsp. salt and 1/4 tsp. sugar, and stir the sucker frequently for 30 minutes or so….perhaps shorter, more likely longer…until they are a caramelly, succulent golden brown shade.

3–Add 3 T flour and stir until well-blended.

4–Now comes the soupy soupy part!!!!  OFF HEAT, add 2 quarts—that’s 8 cups–of delicious beef broth and 1/4 cup dry white wine (we used a Sauvignon Blanc from New Zealand called Zeal) and that’s it.  Season with salt and pepper (and whatever else you might add–a little garlic might be nice, or a touch of rosemary?).  Adjust seasoning to taste.  Let the sucker REST on simmer for about 40 minutes, stirring and checking on it occasionally.

5–At the end of your cooking time, take a few slices of French/Italian/baguette-style bread and brush it with butter/olive oil/garlic and other things you might find taste good, and broil until just golden.

6–Soup’s up!   Ladel out your French yummy creation into oven-proof bowls, float a bread slice on top, and on top of that place you a slice of Swiss Cheese!!!!! Stick it under the broiler until just melted.

Love it.

Enjoy!

Dunkin French Onion Soup on Foodista