Sunday: French Onion Soup
Monday: Spaghetti and Meatballs, Ceasar Salad and Garlic bread
Tuesday: Crock pot Chicken, Baked Potatoes and Peas
Thursday: Nachos with left over Chili
Friday: Quiche (in freezer)
Saturday: Cheeseburgers, Sweet potato fries and cut up veggies
Julia Child's French Onion Soup
- 2 tablespoons butter
- 1/4 cup olive oil
- 3 lbs onions, halved and sliced thin
- 2 cloves garlic, minced very fine
- 1 teaspoon granulated sugar
- 2 cups dry white wine
- 6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)
- salt and freshly ground black pepper
- 6 ovenproof soup bowls
- 12 toasted slices of French baguettes, 1/2 inch thick
- 2 cups Swiss cheese, grated
- 3 teaspoons Parmesan cheese, grated
- In a large saucepan over medium heat melt the butter and oil together.
- Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much - you want them to brown), for 7 minutes.
- Add the white wine, raise temperature to medium high, and bring to a boil.
- Lower temperature back down to medium and cook for 5 minutes.
- Add the stock, raise temperature to medium high and bring to a simmer.
- Lower temperature to low and simmer *uncovered* for 1 1/2 hours (90 minutes).
- At this point you can freeze the soup for reheating later (after thawing).
- To serve at this point, continue with steps: first, preheat your broiler.
- Ladle the soup into the ovenproof soup bowls (6 of them).
- Place two slices of toasted baguette onto the top of each soup bowl.
- Sprinkle each serving with 1/3 cup of Swiss cheese, then 1/2 teaspoon of Parmesan cheese.
- Place soup bowls onto a baking sheet and place in oven under preheated broiler.
- Broil until the cheese melts (watch them carefully - depending on your broiler and how far the rack is from the heat, it can take anywhere to 45 to 90 seconds or so).
- Serve immediately.