[lace-chat] Re: dom in paris/french onion soup
On Oct 27, 2009, at 7:27, Clay Blackwell wrote: Well, Devon... I may be out on the street with you... I have used the same "recipe" for years, and one of the reasons I love it is that it can be made in less than 15 minutes I make a big pot of stock, about once every 3-4 months, and freeze it in one cup portions (reuse sour cream and/or yogurt cups). They don't take a whole lot of time to defrost and the "bouillon" isn't 9 parts salt. Also, the canned consomme *is* closer to the real thing than bouillon cubes, so you're not totally dependent on the cubes. Mind you... Bouillon cubes do have their place and I always have a supply on hand. Whenever I feel a cold/fever coming on, I fix myself a mug of "bouillon" from a cube. That's to make me thirsty enough to drink a lot (more than usual) of lemon tea :) -- Tamara P Duvallhttp://t-n-lace.net/ Lexington, Virginia, USA (Formerly of Warsaw, Poland) To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
Re: [lace-chat] Re: dom in paris/french onion soup
Well, Devon... I may be out on the street with you... I have used the same "recipe" for years, and one of the reasons I love it is that it can be made in less than 15 minutes and on a cold, rainy night, it's a great supper... I cut up about a half an onion and saute it in plenty of butter in a saucepan. While that's happening, I boil a cup of water in the microwave and drop in a bullion cube and let it dissolve. Then I put a can of beef consomme into the onions and add the broth. This makes enough for two bowls of soup. I put seasoned croutons into individual bowls and pour the soup over the croutons. Top with cheese, sprinkle with a tad of paprika and pop under the broiler until the cheese is bubbly. Done... It's really good, and so easy. The seasoning in the croutons is perfect, the consomme makes it rich, and the soup is as good as most I've had... although I confess that I've never had it in Paris. Clay Tamara P Duvall wrote: On Oct 26, 2009, at 12:32, dmt11h...@aol.com (Devon) wrote: using a beef soup made from a bouillon cube works just fine, in fact, I doubt it could be much better if you used the homemade stock. As tolerant as I am... and as much as I love you, Devon... This kind of heresy is more than even I can tolerate; consider yourself disinherited and thrown out into the street, like an errant Victorian maiden. And, if you have to eat your bouillon cube "soup" out in the snow, too bad, so sad, but there *are* limits, y'know... Sheesh. To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
Re: [lace-chat] Re: dom in paris/french onion soup
using a beef soup made from a bouillon cube works just fine, in fact, I doubt it could be much better if you used the homemade stock. As tolerant as I am... and as much as I love you, Devon... This kind of heresy is more than even I can tolerate; consider yourself disinherited and thrown out into the street, like an errant Victorian maiden. And, if you have to eat your bouillon cube "soup" out in the snow, too bad, so sad, but there *are* limits, y'know... Proud of you T D in B To unsubscribe send email to majord...@arachne.com containing the line: unsubscribe lace-chat y...@address.here. For help, write to arachnemodera...@yahoo.com.
