Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Cross Cultural In the Kitchen

These cunning stoneware bowls and wooden chargers are one of my favorite Korean purchases.  They are oven safe and retain heat like nobody's business.  Excellent conveyance for French onion soup.  I got my first crown (at the dentist) this past Monday, and soup seemed like a good idea for dinner.  Plus it was wintry (for central Texas this means <50 F) and windy, and we needed to use up all the onions before our trip to Hawaii next week.

I modified Dorie Greenspan's recipe slightly because we prefer a higher onion to broth ratio. 

Cheese-Topped Onion Soup

4-5 large Spanish onions (I think this means yellow)

2 TBS olive oil

1 TBS unsalted butter

3 garlic cloves, minced


1 TBS all-purpose flour

1 cup dry white wine

8 cups chicken broth (I used 4)

Sliced bread

Grated cheese (I used parmesan, Dorie calls for Gruyere or Emmenthal)

Slice onions in half longitudinally (if they are a globe you don't want to slice them around the equator), then slice thinly.

Put butter and olive oil in a large Dutch oven and heat over lo-medium lo heat.  Add onions and garlic and salt.  Stir with a wooden spoon forever.  Seriously it took about an hour.  Make sure you set some wine aside so you don't drink it all while you are standing there stirring.  You don't want to speed this up because if you burn the onions they will be bitter.  Your onions should be a deep brown when you complete this step.

Sprinkle flour over onions and cook another minute or so.  Pour in 1/3 cup wine and stir any browned bits up and let wine cook away.  Pour in remaining wine and chicken broth.  Bring to a boil then reduce to simmer, cook another 30 min or so with pot partially covered.  Season with salt and pepper. 

In the meantime toast your bread and grate your cheese.  Ladle soup into bowls and top with bread and generous amount of cheese.  Place bowls on baking sheet and broil until cheese is melted and bubbling.

Serve immediately while the soup is brulante--this is French for boiling lava hot. 

Korean bowl pliers 

Korean bowl pliers in action with brulante soup.  The wooden chargers rock.  If you don't have these you will need to put the bowls on a plate.  Put a folded napkin on the plate so your bowls won't slide around and spill brulante soup on your crotch.  Don't use a plastic plate.  Bon Appetit! 

Berries of a Certain Age

The Figgy Pudding....Bringin It.