Saturday, December 12, 2009
French Onion Soup and a Short Film Premiere
I didn't have time to put up my blog last night because one of Jeffrey's buddies from AFI (American Film Institute) was debuting his short film, The Opening. Jeffrey premiered his film, Life on Earth, back in June because he was the first film to shoot. There are still several films that need to be premiered. It is fun to go, it is held at AFI, the film makers hire a bar tender and there is usually a table of appetizers. Then of course, I like to go because it is a chance to get out of the house and mingle with people. Last night I met one of the actresses that worked in Jeffrey's first AFI project and her husband. They were a very nice couple and we planned to go out to dinner after the holidays. Anyways, I don't have a picture from last nights premiere, but here are two from Jeffrey's premiere in June. (His was still the best. I helped them with it and there was a lot of good food!)
Last night I made French Onion Soup with a sandwich and side salad. I had never made this soup before, but it was really easy and tasted just like it was from a restaurant! BUT...I finally found something that my husband will not eat. He said..."hunny there are a lot of onions in this soup", and I said "yeah hunny that is the point, it is onion soup"...Good thing I had made him a whole sandwich and salad to fill him up. Anyways, I liked it and if you are a fan of French Onion soup, you will too!
French Onion Soup
1 1/2 Sweet Onion
1 Purple Onion
1 TB of Olive Oil
4 oz (half a box) of sliced Mushrooms (optional, I had some that were about to go bad and thought they would be a nice addition...and they were!)
1/2 tsp Sugar
1/2 tsp Salt
1/2 tsp Pepper
1/4 tsp Dried Thyme
1/4 cup of White Wine
4 cups of Beef Broth
Sliced Swiss Cheese
Toasties (I don't know what you call them, but slices of bread that have been dried to use as crackers for spread)
I forgot to take a picture of all the ingredients together because at 5pm yesterday I read over this recipe and at the bottom it said "simmer for 2 hours" and we were supposed to be a the premiere at 7! Needless to say I ran into the kitchen and assembled this quickly. (I didn't let it simmer for 2 hours, because I was making less than the original recipe called for)
Slice the onions vertically very thin
Put the Olive Oil and onions in your stock pot and cook while stirring every few minutes until they are tender and translucent.
Add the sugar, salt, and pepper and cook until the turn golden brown.
Add the white white and let simmer for about 1 minute.
Add the thyme and beef broth.
Cover and simmer for 45 minutes.
After I covered the soup is when I decided "Hey I have these mushrooms that I need to use up", so I added them to the pot
Stir the soup every few minutes.
Turn on your boiler and find bowls that can be used in the oven and do not have too wide of a brim so that the cheese slice will fit over the bowl.
Ladle your soup into the bowls and break up 1 Toastie into the soup (I used 2 toasties in each bowl and they expanded too much and took over the whole soup, leaving little broth...it was kinda a mess)
Put the sliced cheese over the soup, you may need 1 1/2 pieces because you want to cover the brim.
Put bowls into a baking dish so that the bowls will go in and out of the oven easier.
Put under the broiler for about 2-3 minutes (All broilers work different, you want the top to be barely golden)
I had to make Jeffrey a sandwich so that he would get his protein. This is an easy and mighty good sandwich. The secret is in the bread.
Milton's The Original Healthy Multi-Grain (I used to find it at Sam's it is carried at our grocery store now, it makes the best toast and is awesome on sandwiches)
Margarine (I use this when spreading on bread, it is easier and I think is tastes better than butter when grilling bread)
Miracle Whip (or whatever condiment you like)
Lettuce (I didn't have the proper lettuce for sandwiches last night so I left this out, but normally it would have been there)
Sharp Cheddar Cheese
Spread a thin layer of Margarine on 1 side of the 2 bread slices
Heat your grill pan on Medium and put the bread margarine side down on the pan. Cook for a few minutes then check it to see if it has turned golden, turn the bread about 90 degrees or so and let it cook a few more minutes (this way you will have crossing grill marks) Yes you can use a regular frying pan instead of the grill pan, but it will not have the same crispy texture. The grill pan doesn't cook the bread as quickly, giving it time to crisp, sometimes with the frying pan it ends up being mushy. If you do not have a grill pan you need one!! Ask Santa to bring you one for Christmas!
Take the bread off the grill. One side will be crisp and the other will be soft, I love to mix textures! See the pretty grill marks!
Spread your condiment on each slice of bread.
Put your cheese down, then your tomatoes, then your meat (lots of meat for Protein Boy), your lettuce if you have some....Come on you know how to make a sandwich!
Now cut in half and enjoy!
I wasn't feeling like a sandwich last night so I made a salad with the leftover greens from my Goat Cheese pasta dish. When you have lettuce that is very flavorful like these greens you cannot overpower it with dressing, so I just put some olive oil, balsamic and salt and pepper on the greens.
It was yummy yummy, but next time I will be making this soup for myself...I let him off the hook for not feeling this dish because he has eaten so many bad dishes I have made!