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[pz]

I never thought French onion soup would be anything I would enjoy, so I was in my 60's before I actually tried it - was delicious!

For this soup used a modified recipe that I found on the 'net (can't exactly recall where but it is a typical recipe)
   â€¢ 1 ½ lb(s) onions, very thinly sliced
   â€¢ 2 Tbsp butter
   â€¢ 1 Tbsp brandy
   â€¢ ½ cup red wine
   â€¢ 3 cup beef stock
   â€¢ Salt and pepper
   â€¢ 2 slices of bread toasted with gruyère for garnish

Click the pics to toggle full/normal size The finished sandwich - crispy on the outside, and melty on the inside     Because it is Friday, a Martini is in order, with olives, home made pickled garlic, and home grown basil

[Free Mr. Tony]

One of the winter faves at our house. Been eating at all my life though. Throw some thyme in there. It's delicious.

[Bar-B-Lew]

One of the winter faves at our house. Been eating at all my life though. Throw some thyme in there. It's delicious.

+1

I also like a thicker stock too.

[Bentley]

Nice finish with the bread and cheese...I think for some of the place that do "traditional" for lack of a better word.  Is it not in a little earthen ware pot with like a baked bread and cheese top on it?

[pz]

Nice finish with the bread and cheese...I think for some of the place that do "traditional" for lack of a better word.  Is it not in a little earthen ware pot with like a baked bread and cheese top on it?

Thanks!
I believe you're correct  - I've seen the method you in photos and recipes in which you bake the soup within the bowls as part of the preparation. I went the easy road and just served the soup in regular old bowls (I don't have oven safe bowls) - not too authentic, but sure tasted good. 

One of the winter faves at our house. Been eating at all my life though. Throw some thyme in there. It's delicious.

That is an excellent idea - I feel kind of stupid not thinking of thyme because I use it all the time (no pun intended) and we have a large overflowing patch in the herb garden!

[Free Mr. Tony]

Nice finish with the bread and cheese...I think for some of the place that do "traditional" for lack of a better word.  Is it not in a little earthen ware pot with like a baked bread and cheese top on it?

Thanks!
I believe you're correct  - I've seen the method you in photos and recipes in which you bake the soup within the bowls as part of the preparation. I went the easy road and just served the soup in regular old bowls (I don't have oven safe bowls) - not too authentic, but sure tasted good. 

One of the winter faves at our house. Been eating at all my life though. Throw some thyme in there. It's delicious.

That is an excellent idea - I feel kind of stupid not thinking of thyme because I use it all the time (no pun intended) and we have a large overflowing patch in the herb garden!

I'm whatever the opposite of a green thumb is, but I do manage to keep a pretty substantial herb garden every summer. Thyme is one of the heartier herbs. No trouble keeping that around without much effort. I love winter, but fresh herbs from the back yard is one thing I miss during those months.

[Kristin Meredith]

Do you ever ice cube your fresh herbs?

[GREG-B]

Do you ever ice cube your fresh herbs?

??  Scuse my ignorance.

[Kristin Meredith]

You need one of the cheap plastic ice cube makers.  Take your fresh herbs and chop/prepare about a Tbs.  Put in one of the ice cube holes.  Repeat.  Fill with water and freeze.  Pop the ice cubes out when frozen and put in a freezer bag with the appropriate herb name for the cubes within.  When you need some herbs, take out a cube and let it thaw on a napkin or paper towel -- voila, kind of fresh herbs.

[Quadman750]

Well you learn something new every day, thank you for the tip.

[Bar-B-Lew]

You need one of the cheap plastic ice cube makers.  Take your fresh herbs and chop/prepare about a Tbs.  Put in one of the ice cube holes.  Repeat.  Fill with water and freeze.  Pop the ice cubes out when frozen and put in a freezer bag with the appropriate herb name for the cubes with.  When you need some herbs, take out a cube and let it thaw on a napkin or paper towel -- voila, kind of fresh herbs.

Brilliant

[Kristin Meredith]

Sometimes you learn useful things from your fellow Master Gardeners!

[pz]

That is an excellent tip! 

I've been inundated with a bumper crop of heirloom tomatoes, and was wondering what to do with them. I just finished dicing and vacuum sealing them into portion sizes I cook with.  We'll see how that goes

[Free Mr. Tony]

Had never heard of that, so thanks. I'll give it a try with the rest of my herbs before it gets too cold.