November 22, 2017: French Onion Soup

One of the best onion soup recipes I have had (including soups that I have had in high-end restaurants and even one in Montreal -- ok, the French wouldn't consider that French).  The secret is to caramelize the heck out of the onions...  it takes a LONG time and you do it just shy of burning them.  The recipe I use is  http://www.foodnetwork.com/recipes/tyler-florence/french-onion-soup-recipe2-1947434  but it takes me twice as long to caramelize the onions than the recipe says.  I go by smell and I just know when I've done it long enough!

Side note:  I screwed up with this meal because I used beef broth on my #plantwednesdays day... a definitely no-no.  I remember now to make sure I have veggie broth/stock on hand... I probably will not make this dish on a #plantwednesdays again because, somehow, I don't think the veggie broth will work with this one.

I made a 50% whole wheat bread from biga (again, Forkish's book and since I haven't linked it in a while, this is it:  http://kensartisan.com/flour-water-salt-yeast/ )

A Pale Ale from Enegren Brewing (http://www.enegrenbrewing.com/) went really well!

And I guess I threw in a salad  just for good measure!