Day 18 French Onion Soup

     Made everything from scratch for this meal. Only thing that could have been better, would have been to grown my own vegetables and have my own dairy cow for the cheese and milk and eventually butter.

French Onion Soup                                           Serves 6
3 tbs Butter
1 1/2 lbs Onions thinly sliced
2 1/4 tsp Sugar
3 tbs AP Flour
14.5 oz Beef Broth
1 1/2 Cups Water
3/4 tsp Salt
3/4 tsp Dried Minced Onions
3/4 tsp Beef Bouillon Granules
1/8 tsp Garlic Salt
1/8 tsp Black Pepper
6 slices French Bread (recipe below)
3/4 cup Swiss Cheese or Slices of Provolone to cover crocks

In pot melt butter, add onions and sugar. Cook on low heat until lightly browned. About 1 hour.  When ready sprinkle flour over onions and stir until well blended. Gradually stir in beef broth, add the water, salt, dried onions, bullion, garlic salt and pepper. Bring to a boil for 2-3 minutes  and cover. Set temp to low for 45 min. Ladle soup into bows or crocks. Insert bread into each bowl., cover with cheese and put under broiler for 5 min.

French Bread

6 cups all-purpose flour 2 1/2 (.25 ounce) packages active dry yeast 1 1/2 tsp salt 2 cups warm water 110° F 1 tbs. cornmeal 1 egg white 1 tablespoon water

In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.

Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends. Line a baking sheet with tinfoil. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.

With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375° oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Garlic Butter
2 cups heavy cream
1/4 tsp. salt
1 1/2 Garlic Bulbs roasted. (cut tops off, drizzle with olive oil and wrap in foil. Roast 20 min. @ 350° 

Mash garlic into a paste. Put into mixer bowl and pour cream into mixer bowl. mix 15 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.

(for best results but whisk attachment and bowl in freezer for 10 min.)