Welcome to week 142 of Mmm Mondays, where we turn Monday woes into Monday whoas!
Header image for week 142 by Ferdinand Studio:
Last Week’s Links
Charmer enjoyed The Last Days of Summer, in a wonderful image filled with all things sunny!
You can read those Mmm’s and more here.
Mmm Makers
Mmm Mondays most prolific contributors can all be found here.
Week 142 Recommended Reads
Mmm’s on Medium
Mmm Mondays is on medium, hosting writers of all genres and styles. The rules are the same, tell us what makes you say mmm! Find us here.
Book of the Month
Week 142 Recipe
I don’t make French onion soup often because it does take a bit of work, but it’s worth every minute when you have that first bite!
French Onion Soup
Equipment
- 4 soup or lion had bowls
Ingredients
- 3 tbsp. olive oil
- 4 pounds yellow onions about 5 large onions, thinly sliced
- Kosher salt
- 1 1/2 tsp. all-purpose flour
- 1/4 c. cognac or dry white wine
- 2 32- oz containers low-sodium beef broth
- 2 bay leaves
- 6 large sprigs thyme plus more for sprinkling
- 1 tbsp. sherry vinegar
- 8 thin slices country bread
- 3 oz. Gruyère cheese finely grated
Instructions
- Heat oil in large, heavy stockpot on medium. Add onions and 11/2 teaspoons salt, reduce heat to low and cook, stirring occasionally, until onions are tender and have released their liquid, 10 minutes.
- Increase heat to medium-high and continue cooking, stirring often and scraping bottom of pot, until onions are deep brown and caramelized, 40 to 50 minutes. If bottom of pot starts to get too dark, add 4 to 5 tablespoons water.
- Sprinkle onions with flour and cook, stirring, 2 minutes. Stir in cognac and cook 1 minute. Add broth and herbs and simmer until reduced to about 8 cups, 18 to 20 minutes. Discard herbs and stir in vinegar.
- When ready to serve, heat broiler. Arrange bread on rimmed baking sheet and sprinkle with cheese and some fresh thyme leaves. Broil in top third of oven until golden brown and bubbling, about 1 minute. Serve on top of soup.
Notes
This Week’s Links
For bloggers, Mmm Mondays opens Friday at noon (MST- that’s N. America) and closes Tuesday December 31/2024 at 6pm. If this is your first time joining the fun, please read the rules and grab a badge. You can add your post(s) below using the linky tool.
Don’t know how to take part? Find out how, here. You don’t have to have a blog! And we love images too!
Since you’re already here, take a second and read one or more posts (you’ll be glad you did!). And don’t forget to like or comment if they make you say Mmm too.
I always encourage sharing, so for any posts you may have missed, watch for them on Monday when I share them via Twitter.
For those on Medium, you can find the guidelines here.
What makes you say Mmm?
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