I am slowly getting back to my routine of spending time in the kitchen. I've been overwhelmed by all of the belongings and memories I brought back to St. Paul from my father's home in Amana; much more than I actually have space for, but in my father's home, as in mine, every piece seems to have a story. It would be too hard to part with a piece of walnut furniture that was made by an uncle, a grandfather, or even brought here from Germany when my ancestors came to the U.S. in the mid-1800's. So... I will keep everything, and find a place for it all. And slowly, I will feel as tho' I can spend more time cooking and baking for family and friends.
And now, with all of this snow and the bone-chilling temperatures, a comforting soup is all I want. I received this recipe from The Splendid Table's Weeknight Kitchen, and it is everything Lynne Rossetto Kasper said it was... "Dead easy and perhaps one of the best warming suppers of the season". The only thing I would alter is the amount. The recipe says it serves 6; if you plan on serving 6, I would triple the ingredients, which isn't a big deal. As Lynne said, it's "dead easy".
Onion Soup With Apple Cider And Thyme
reprinted by Weeknight Kitchen with permission from Radically Simple:
Brilliant Flavors with Breathtaking Ease by Rozanne Gold
This recipe served 3
• 1 1/2 pounds large onions
• 4 tablespoons unsalted butter
• 1 1/2 cups chicken broth
• 1 1/4 cups fresh apple cider
• 5 sprigs fresh thyme, plus more leave for garnish
• 1 cup freshly grated Parmigiano-Reggiano
1. Cut the onions in half through the stem end. Cut lengthwise into thin slices.
2. Melt the butter in a 4-quart pot. Add the onions and cook over high heat, stirring, until softened and very dark brown, about 10 minutes. Add the broth, cider and thyme sprigs; scrape the bottom of the pot and bring to a rapid boil. Reduce heat and cook, stirring often, until the onions are very soft, 25 minutes. Add salt and pepper.
3. Leave as is, or puree in a food processor until smooth. (I left as is). Sprinkle with the Parmesan and thyme leaves.
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