Tuesday Night Dinner

Last night was my night to make dinner for our Tuesday Night Dinner Club (TND). I was feeling the need for comfort foods, seeing as it was 26 degrees outside when I left for work yesterday morning, and soup sounded like it would hit the spot. At first I thought I would make my favorite creamy tomato soup, but, seeing as it was TND and I had a captive audience, I decided to try something new. French Onion Soup. My level of intimidation was immeasurable.

My only experiences with French Onion Soup were at the Frederick & Nelson's restaurant, while Christmas shopping with my mom and grandma as a child. I had never considered it something that I could make. The wonderfully soggy bread that you can tell was once toasted and crusty, the browned bubbly cheese dribbling down the side of the bowl, the delicious broth beneath and throughout it all. My mouth began to water as I considered my cooking ability. Could I really attempt this one?

The answer was, of course, yes. You see, TND is comprised of my closest friends who also love to try new things. They are not only willing to accept my adventures in cooking and try the dishes I so proudly (and often hesistantly) present to them, but they applaud my successes and laugh with me at my failed attempts. After reaffirming myself of the above claim, I came to my conclusion that I had to make French Onion Soup.

I was delighted to discover how simple this intimidating dish was to make. Time consuming, yes, but, as with most great dishes, very little skill required. The primary skill I lacked was the ability to keep from crying while julienning the 3 pounds of onions for the soup. I was glad to be home listening to Van Morrison--alone.

Following the incredibly tasty French Onion Soup, I thought it might be fun to make gingerbread houses instead of dessert. Well, instead ended up being a relative term...many more candies made their way into our stomachs than onto our houses. In the end we had a great village of dilapidated gingerbread homes, complete with tootsie-roll dogs in the yards.

Give the soup a try, you will be pleasantly surprised how simple it is...

French Onion Soup

1 T vegetable oil
3 lb yellow onions, sliced
1/2 c whiskey
2 qt beef stock
1 qt chicken stock
1/2 lemon, juiced
salt
pepper
1/2 t Worcestershire Sauce

1-2 loaves french bread, sliced
3 C gruyere cheese, grated

Heat oil in a large pot over medium-high heat. Add half of onions, cook until golden brown, stirring occasionally (about 15 minutes). Add remaining onions and cook, stirring occasionally, until carmelized (dark brown and very fragrant), about 45 minutes. Add whiskey and stir until evaporated. Reduce heat to low, add remaining 6 ingredients (not bread and cheese), and simmer until it thickens and becomes fragrant, 1-2 hours.

Preheat broiler. Pour soup into individual bowls and top with 1-2 slices bread and a generous handful of cheese. Place under broiler until cheese is bubbly and beginning to brown (about 1 minute). Serve and enjoy!