Skip to main content

When you are down with a flu...


There's nothing better than soup. After two days of sore throat, fever and antibiotics, I am giving myself a treat with that French classic - the Onion Soup. Now French Onion Soup is traditionally made with beef broth, but I decided to do a vegetarian version with Alinea's mushroom stock. The rest of the recipe comes from Jennifer at Use Real Butter.

It's so easy even someone as sick as me can make it. Heat a tsp of olive oil and a tsp of butter in a pan. Add one thinly sliced onion and a dash of salt. Stir, turn the heat to lowest possible and let the onions cook in a covered pan for about 10 minutes. Remove the lid, and cook for another 10 minutes or so until the onions are a dark golden color and very soft. Heat a cup of mushroom stock (which you hopefully froze for such contingencies), add to the onions and bring the soup to a boil. Taste it, add more salt if you need it as well as some fresh ground pepper.

Toast two slices of a french baguette and arrange in a ramekin or any other oven safe bowl. Sprinkle enough grated gruyere cheese to cover the toasts, then pour the soup over. Add some more cheese, then bake in an oven preheated to 200C for 20 minutes.
Labels:

Comments

Parita said…
Hope you feel better soon. Soup looks very yummy and inviting!
February 6, 2010 at 11:31 PM
Jeanette said…
As I sit here eating my canned tomatoe soup, I am drooling over your pictures
February 7, 2010 at 2:16 AM
s said…
get well soon...great soup...Im not too fond of soups..but this looks nice...!
February 7, 2010 at 8:05 AM
suvi said…
Mushroom stock is very very handy and so flavourful that I no longer make chicken stock. French onion soup looks absolutely perfect. I am sure you are better already!
February 7, 2010 at 3:01 PM
chef and her kitchen said…
Even I down with cold n cough..why dont you send me that bowl full of goodness dear
February 8, 2010 at 6:07 PM
Hayley said…
lovely soup and love the soup..:)) tempting and yummy

cheers
February 9, 2010 at 9:25 PM
TNL said…
this is awesome....love the look of it!

trupti
February 17, 2010 at 5:51 PM
Anonymous said…
Make room the brute with two backs casinos? certify this advanced [url=http://www.realcazinoz.com]online casinos[/url] advisor and postpone online casino games like slots, blackjack, roulette, baccarat and more at www.realcazinoz.com .
you can also impede our new [url=http://freecasinogames2010.webs.com]casino[/url] direct at http://freecasinogames2010.webs.com and be heir to in actual spondulix !
another unique [url=http://www.ttittancasino.com]casino spiele[/url] chain of events is www.ttittancasino.com , instead of german gamblers, arrange well-wishing online casino bonus.
May 10, 2010 at 4:08 AM
Anonymous said…
If you are a novice gambler you probably haven’t heard the term but professional bettors who earn their livelihood from sports betting use the method all the time taking advantage of the variance in odds from the opinions of the diverse number of bookmakers. Even though it sounds as if it is a no risk situation that may not always be the case and there some issues that can cause you to lose.

The Parlay System is one of the most famous of betting systems that are commonly used in horse racing. Many have said that contrary to other sports betting systems, the Parlay System has a pyramiding effect on your profit which means your winnings are played on successive wagers.
[url=http://www.pulsebet.com]football betting line[/url]
It appears that the United States legal system is closer than ever before to cutting off ties with any type of online gambling within its boundaries. This includes poker, casinos, and sports betting among others. Generally speaking, anything that has to do with transmitting money via the internet as far as gambling is concerned is being cracked down on quite harshly.

The most commonly occurring reason I have found for people consistently losing money at sports betting is that they have no "game plan". The most essential elements of a good game plan for betting purposes are a valid, proven Selection System and a proper Staking Plan. The Staking Plan alone won't cut it; first and foremost you must employ a worthwhile Selection System.
May 18, 2010 at 7:26 AM
Anonymous said…
I absolutely love onion soup , but I make a simpler version that does not involve baking . I add some wheatflour and /or crushed walnuts to onions that are golden brown so that the nuts/ flour absorbs the flavour. I then add some milk , and sometimes to make it yummier 2 tsps of wine.
June 14, 2010 at 4:03 PM
Post a Comment

Popular posts from this blog

I've found my perfect cookie

It's a bite sized cookie, with flavors of a pie, shape of a croissant and a pretty, pretty name. It's Rugelach. I first heard of this cookie when it became the baking pick for Tuesdays with Dorrie a couple of months back. The looks, the concept - everything was fascinating. And I've dreamed of making this cookie ever since. I ditched hundreds of recipes floating around and went straight to the master. It's Dorie Greenspan's recipe that I used, and ain't I glad I got it so perfect the very first time. So what's rugelach? It's cream-cheese pastry dough, rolled then cut into wedges, spread with jam and sugar and fillings of choice, rolled into crescents and baked. First the dough. Dorie did it in her processor, but I just went and did it by hand. Put 100 gms cream cheese and 100 gms butter out of the fridge until they were soft but still cold. Added both to a cup of plain flour (I omitted the salt because I use salted butter). Rubbed the flour and but...
10 comments
Read more

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru...
14 comments
Read more

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o...
13 comments
Read more