French Onion Soup

French onion soup.  You maybe asking why in the world would she want to post a recipe for french onion soup.  Well my answer to your question is cause this soup can move mountains, make a cold heart warm and probably solve world hunger.  How do you like that for an answer?  Seriously though people who have never had this soup and even people who don't like onions have been amazed at how wonderfully delicious it is.  On a cold winter day or a windy Texas Panhandle evening this will hit just the spot.  As you have heard me mention my handsome hubby does not like onions.  Well he just so happened not to be able to make it home for dinner therefore the recent drop on temperature gave me a hankering for none other onion soup. 

You must note that before I got started in the kitchen I went and turned on my Dean Martin Radio station on Pandora.  My house was instantly filled with the come hither tunes of Dino, Ella Fitzgerald, Frank Sinatra and Billie Holiday.  There is nothing more comforting than good classy music and cooking.  If you have never tired it live a little.  Nothing can be better than smelling the dinner on the stove and the one you are cooking it for walk in and make you feel like you have completely out done yourself.    

I start by melting 1 stick of unsalted butter in a frying pan.  I even used 2 cloves of fresh garlic this time!  I just ran it through the press and voila crushed garlic!  Put a couple fresh sprigs of thyme and 2 bay leaves in there as well.  As that is melting away in the pan go get 3 medium white onions and get to chopping.  I cheated.. I used a awesome mandoline my mother bought me and John.  First time I used it and I can't believe I haven't used it sooner!   I must say it will def get broke in over the next several months!

Once you can hear the flavor of the garlic, thyme and bay leaves being extracted into the butter only then can you add your onions.  You are going to cook these about 20-25 minutes just until the onions are caramelized.  Be sure to get a couple dashes of salt and pepper on those onions as well.  Don't try to rush the process and undercook the onions by the way.  Remember this is french onion soup.  You want all that onion flavor you can get for this!  If you feel inpatient open that bottle of merlot you are going to eventually use in this recipe and get to drinking.    

Once it seems as though the onions have soaked up all the butter and you are left with a beautiful golden caramely onions that is when it is time to start pouring.  I never recommend measuring wine.  Not that I am some lonely wine-o house wife.  It's just you know when you have just the right amount.  It is something that is to taste.   If you seriously want to nag about measurements add a cup. Then pour another glass for yourself.    Continue stirring then add a heaping tablespoon of flour.  I did use whole wheat flour and turned out just as wonderful as when I use AP flour.  The point of the flour with the onions is it makes a slight roux, so once you start adding the simmering beef broth (by the ladel) it gives it more of a thicker comfort bite to it.  It is not just a thin peasant broth.  Once you add 2 liters of the broth bring to a simmer add a splash of red wine vinegar and continue to cook a few minutes more.  Do a taste test and if it seems as if it is missing something that salt and pepper won't fix you can add some beef bouillon.  This is not cheating and it will enhance that not so flavorful beef broth from a can.  Turn off the heat and get ready to bowl it up!

I went traditional as well with the gruyere cheese.  I finely grate 2 cups and pile high on top of my sliced baguette.   If you are going for a clean presentation stick them in the oven now and broil until brown and bubbly, then place on top of your bowl of soup or serve it on the side.  If you are going messy, all out, get in my belly style like myself, then fill your soup bowl 1/2 inch from the lip.  Depending on how big your baguette slice is you may need only one but I needed two to fill my bowl.  Then pile on the cheese and place under the broiler once again until brown and bubbly.  I love the baked cheese baguette so I serve it with extra slices on the side.  This soup is a classic.  You will not find something as simple as onions and beef broth that has this much flavor and can carry itself  as an entire meal.  So go turn on your jazzy tunes, fill up your wine glass and just try it.  Those onions aren't gonna make you cry.

  

French Onion Soup

 Melt:

1 stick of unsalted butter

2 sprigs of fresh thyme
2 bay leaves

2 crushed cloves of garlic

s&p 

until nice and sizzling

Add:

3 medium white onions & cook 20-25 minutes until caramelized

1 cup of merlot cook until soaked in onions

then add 1 heaping tablespoon of flour

cook 5 minutes stirring continuously so you don't burn the flour

Then add:

2 liters of beef stock or broth one ladle at a time

beef bouillon (optional)

splash of red wine vinegar

simmer 5-10 minutes

Broil on high:

2 cups finely grated gruyer cheese piled high on

sliced baguettes

All Hail Pizza Margherita

This pizza was first made in 1889 in Naples Italy for the Queen Margherita whom had come to visit.  The white cheese, red tomatoes and green basil were added as toppings to represent the three colors of the Italian flag.  Since then this very simple delicious pizza has been referred to as the Margherita pizza.

I didn't know anything of this type of pizza with no red sauce and no meat until the mid 2000's when my sister Katie took me to a pizza place in Galveston and insisted I had to try it.  I have been a loyal fan every since.  It wasn't until a couple years later I would even try to replicate this wonderful pizza.  If you have not had the pleasure in devouring several slices of this please follow the recipe below to get your mind blown.

I usually make my crust with whole wheat flour, I opted out of that and went with traditional bread flour today.  The results were lighter and a bit more airy than my usual crust.  I must say though it was wonderful.    

By the way this is a yeast crust.  If you have never worked with yeast get over your fear of doing so and jump right in.  It is intimidating thinking you may get the water too hot and kill the yeast or not get it warm enough and not get it activated.  Its really just a matter of being able to take a chance and getting your feet wet!  So turn up your Siriusly Sinatra station and let's get going!


Turn your oven up to 425 degrees

1 cup of warm water (turn the hot water faucet on the sink and wait until the water begins to warm count to 3 Mississippi and then start to fill the measuring cup)  I have done this routine since college and it never fails to get the yeast going.

Add .25 ounce packet of dry active yeast with 1 Tb sugar.  Give it a quick stir and set aside for ten minutes.


The yeast it's alive!  If your yeast unfortunately does not look like this picture on the right your water was either too cold or too hot.  Don't give up though rinse out the cup and try it again.  About 3 minutes into the yeast and water contact you will notice the yeast starts going off like fire crackers in the glass.  If you do not witness this change your yeast probably won't get activated.


While my yeast is getting all crazy I grab a bowl big enough to hold 2 1/4 cups of bread flour.  As I mentioned before you can substitute whole wheat flour for this as well.  Add 1 tsp of salt and for a bit more added flavor I add a couple shakes of Italian seasoning and 1/2 tsp rosemary.  This gives the crust a touch more flavor and character.

Mix your flour into the yeast water plus 3 TB of olive oil and stir.  Once you mixture resembles the picture below I put on my kneading dough hooks on my hand mixer and get to mixing.   If you feel as though it will never loose the dry look add 1 tsp of olive oil at a time until smooth consistency is reached.

After all this time with no pizza pan I finally bought a cheap one from the supermarket today!  Don't judge me.  Usually I would go all out on a stone one or something but today, today this was just what I wanted.  Go ahead and dust it with some corn meal.  This is really one of my favorite things about pizza.  If you are not a corn meal on the crust type of person then don't use it.  Also my pan visibly has holes in the bottom of it.  This means more air comes in direct contact and dries the crust more.  Meaning a crisper crust.  Just to ensure you don't make a mess place a towel or cutting board underneath.      

Now for the fun part.  I don't toss my pizza dough, I don't really know how or care to know so I place it on the pan start in the middle working it out until I have reached the dough to the width of the pan on all sides.  Once this is done I set it aside to let it rest and I start gathering ingredients for my toppings.  

 Since this is a Margherita pizza I am going to do a basil infused olive oil.  It is made by blanching basil in hot water, then shocking it in ice water to stop the cooking but make it hold that beautiful bright green color.  Instead of completely submerging the basil in a boiling pot of water I use a less treacherous tactic.  I steam 1/2 cup of it.  You will not believe how good your kitchen smells when you are doing this.  Seems less harsh also.  Instead of dunking it a ice bath I also just throw a few ice cubes on top and rinse off with cold water.    Place in a blender with 1/2 cup of olive oil a little salt and pepper and there you have it basil infused olive oil.  

Its time to start prepping the toppings for your pizza so go ahead and shred your cheese, cut your tomatoes and slice a few extra fresh leaves of basil.  I start off by drizzling the basil oil on the bottom of the crust determining how thick I want my outer crust to be.  I then do a layer of cheese followed by ripe tomatoes, a few extra grates of cheese then sprinkle fresh basil on top.  Melt 2 Tb of butter and 1 Tb of garlic in microwave then brush the outer crust.  Place in 425 degree oven for 17-20 minutes or until its as brown and bubbly as you want it.

 Once you pull it from the oven get your pizza cutter, slice it up into 8 pieces and get to eating.  This is a wonderful recipe that is easy to make and taste better than any pizza place in town.  The golden brown crust is crisp on the outside with a slight chew on the inside.  The aroma from the garlic butter will make your mouth water!  If you have never had a pizza with out red sauce give this pizza a try.  It has a clean fresh taste that won't leave you feeling guilty.  It is completely versatile as well.  Add anything you want to it.  John would prefer some meat on it but I grilled him a steak for the side.  At the end of the day I can honestly say I have never met a pizza I didn't like.  I mean come on its pizza!

Pizza Crust:

Add:

.25 ounces of dry active yeast

1 Tb sugar

To 1 cup of warm water

Let set 5-10 minutes until it's alive!

While the yeats is getting busy measure out 2 1/2 cups bread flour

1 tsp salt

a few dashes of italian seasoning

and 1/2 tsp rosemary

mix your wet and dry ingredients together

 add 3 TB of olive oil

*you may need more if you are being left with a dry looking dough

mix until a smooth dough is acquired

Cornmeal (optional) for the pan

Basil Infused Olive Oil:

1/2 cup balanched fresh basil

1/2 cup olive oil

Blend in blender

Use s&p to taste

Pizza Toppings:

Fresh sliced roma tomatoes

2 cups mozarella cheese

fresh basil

2 TB butter

1 TB minced garlic

Microwave and brush on the crust as well as drizzled over pizza 

Bake at 425 for 17- 20 minutes