My husband and our friend Ed make a ridiculous bet every year on the outcome of various college football bowl games. The bet is a homemade dinner: winner brings steaks, loser provides plenty of fancy wine. Somehow, years ago, after many glasses of wine*, these gentlemen convinced me that I should provide the remainder of the meal. (Or maybe in a weak moment, I volunteered, I forget...But I digress...)
This year I'm choosing Martha's French Onion Soup for the soup course mainly because Martha says I can make it ahead and keep it in the refrigerator a few days before serving. Sounds like a winner to me.
This also includes a link to homemade beef stock, which I did not make. The recipe started with an instruction to "have your butcher cut veal bones into small pieces for you." Now I'm willing to do a lot of things, but any recipe that involves third-party assistance isn't for me.
This recipe is the best French Onion soup recipe I've tried. Of course, a recipe that starts with caramelizing onions is surpassed only by anything stuffed with cheese or wrapped with bacon.
*After a while, you will begin to see a theme here.
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