It's Cold Out There: French Onion Soup

After my holiday post-holiday transition from 78° Los Angeles to the pushing-30 east coast, I decided it was time to try my hand at soup. This recipe takes a few hours to make but most of the time is passive (the onions go into the oven twice, for an hour each time). But all said and done, the soup turned out really well and would be easy to double or half. From Americas Test Kitchen:

Soup (Serves 6)
3	tablespoons unsalted butter, cut into 3 pieces
6	large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices (see illustration below)
	Table Salt
2	cups water, plus extra for deglazing
1/2	cup dry sherry
4	cups low sodium-chicken broth
2	cups beef broth
6	sprigs fresh thyme , tied with kitchen twine
1	bay leaf
	Ground black pepper
Cheese Croutons
1	small baguette , cut into 1/2-inch slices
8	ounces shredded Gruyère cheese (about 2 1/2 cups)

1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Start the New Year Out Right

With mimosas. We did. This morning I wanted to make something special for breakfast. What is better than pancakes and eggs? Blackberry pancakes and eggs with a Mimosa using fresh squeezed orange juice. Yes that is right, mimosas with breakfast. My main motivation was economics—I wanted use up the champagne from last night before it went flat. Sure that was the reason.

The fruit pancakes were special because I had to buy and freeze the berries in August. In Turkey they sell fruits and vegetables seasonally. This means certain things are only available certain times of the year. Berries are only found in specialty stores at at exorbitant prices this time of year. I bought the berries in season then washed and froze them so I could use them for occasions like this.

Blackberry Pancakes and Mimosas

2 cups of Flour
2 Tablespoons Sugar
3 teaspoons Baking Powder
1 tsp of Salt
2 cups of Milk
2 Eggs
2 Tablespoon Vegetable Oil

Combine the dry ingredients and mix well, separately combine the wet ingredients an mix well. Afterwards combine the wet and dry ingredients and mix until combined. Do not over mix or the pancakes will be tough.

Heat your skillet with butter or a little oil and pour pancake batter in (about an 1/8 of a cup each). Sprinkle 3-6 berries in each pancake. Flip when pancakes have bubbles appear on top.

For Mimosa

2 parts orange juice (I used fresh squeezed)
3 parts sparking wine or champagne.