disclaimer


As I was cleaning up my mess this morning after making my favorite sweet butter waffles , I listened to my husband telling me what a great cook he thinks I am {blush}.

I am not half bad.
I can follow a recipe.
I can figure out substitutions.
I can double or cut in half accordingly.
I, however, am not a chef.
I do not come up with exotic creative concoctions.
I cook what my family will eat.

As the kids have gotten older, we eat less macaroni & cheese and more foods adults enjoy. Teenagers will even eat sushi voluntarily. Imagine!

Figuring I don't have enough to do I started another blog to devote just to food pictures, recipes and experiments, of which there probably won't be many.

Sit back, share & enjoy!

Tuesday, October 6, 2009

French Onion Soup


INGREDIENTS

2 onions quartered, then thinly sliced
1/4 cup butter
2 tablespoons all-purpose flour
2 (14.5oz) cans beef broth
2 cups water

6 slices French bread, toasted
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese

DIRECTIONS

Preheat oven to 425 degrees F.

In a medium sauce pan saute onions in butter until soft, approximately 20 minutes. Stir in flour and gradually add broth and water. Bring to a boil and simmer for 20 minutes.

Meanwhile, toast French bread slices.

Pour soup mixture into oven proof bowls.  Top with toasted bread and sprinkle with Parmesan and Swiss cheese.
 
Bake for 10 minutes.
 
Makes 6 small servings 

This was super quick and easy.  Definitely not a "restaurant" soup but a tasty dinner just the same.
whipped up in the kitchen by

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