French Onion Soup
(Adapted from Tyler Florence’s recipe)
Ingredients:
1/2 cup unsalted butter
4 onions, sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs (leaves only)
Kosher salt and freshly ground black pepper
1 cup red wine
3 heaping tablespoons all-purpose flour
2 quarts beef broth
1 baguette, sliced
1/2 pound Jarlsberg
Paprika
Directions:
Melt butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add wine, bring to a boil, reduce the heat and simmer until the wine has evaporated about 5 minutes. Discard the bay leaves. Dust the onions with the flour and give them a stir. Turn the heat down to medium low (careful not to burn the flour!), cook for 10 minutes to cook out the raw flour taste. Add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
Ladle the soup in bowls over two slices of french bread, layer two slices of Jarlsburg and garnish with Paprika. Place bowls under the broiler to toast the bread and melt the cheese.
Pair with a fresh salad and enjoy!
1 note
#french onion soup
I love to make spring rolls, they’re like craft projects you get to eat. Thursday night well spent!
The Gift of Food ›
I recommend reading this moving article profiling one of the 1 in 6 Americans struggling with hunger. This article was very moving to me for many reasons, reminding me if the need here in our own cities and country and the gift of food.
Ever since that lobster pizza I’ve been thinking about a homemade lobster dinner…it’s finally here! I love summer in New England :)
Mmm…lobster pizza, only in New England!
Success! After a trial run on Friday, I finally mastered the hot fudge root beer float cupcakes I have been dreaming of.
Root Beer Float Cupcakes
makes 12 cupcakes
1 1/8 cups all purpose flour 1/4 cup cocoa powder 1 1/4 teaspoon baking soda 1/2 teaspoon salt 3/4 cup brown sugar 1 egg 1 teaspoon vanilla extract 2 teaspoons root beer extract concentrate 1/3 cup root beer 1/2 cup + 1 tablespoon heavy cream 1/2 cup butter, melted 2 tablespoons sour cream Preheat oven to 350 degrees. In a bowl, whisk egg and sugar until smooth and no lumps remain. Add cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Add root beer extract concentrate and root beer. Mix until batter is smooth. Line a muffin tin with liners and using a heaping 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool before frosting.
Vanilla Frosting
1 1/2 sticks butter, softened 4 cups powdered sugar 1 tablespoon vanilla extract 2 tablespoons heavy cream
In the bowl of an electric mixer, cream butter until smooth. On low speed, add powdered sugar one cup at a time, increasing speed to bring the frosting together. Add milk and vanilla extract. Beat until smooth. Remove almost all of the vanilla frosting, leaving behind about 1/3-1/2 cup in the mixer. Once the cupcakes have cooled, top with vanilla frosting. Top with hot fudge or cocoa syrup.
Happy Easter, enjoy!
2 notes
#cupcakes
#rootbeer floats
#baking
On a mission to make hot fudge root beer float cupcakes….
A while back I was turned on to this amazing blog by my coworker (thanks Rebecca!) and have been dying to try these Hot Fudge Root Beer Float Cupcakes. But I have been wondering…where on earth can I find root beer concentrate or extract?!
I hit gold yesterday when on a wander to Cambridge I was guided to the Modern Brewer who had all sorts of fun gadgets and ingredients for brewing, and lucky for me, baking! This week, time allowing and armed with root beer concentrate extract, I hope to make these dream cupcakes a reality.
No longer located on Corey Hill but still enjoying being domesticated and sharing a baked goods/everything yummy blog from Boston!
