Onion Soup -- What Makes It French?

I've always enjoyed a bowl of Onion Soup when ever I see it on a menu. It's always 'French Onion Soup' on the menu and I've wondered why. I haven't had time to do my research on this, though I did decide to make onion soup last weekend.

It was quite cold out and I wanted to make something really easy and fast. I spent most of my weekend cleaning up the grout dust after having my bathroom re-grouted. What a mess.......!!!!! I don't know what I was thinking, or NOT thinking, I didn't cover anything so you can imagine how thick the dust was on everything.

I was so tired from all that extra curricular activity that I really didn't want to spend unnecessary hours in the kitchen making dinner. But we had to eat, no? 'Oui', of course' said hubby. A quick soup would do it.

I had lots of sweet onions in the fridge so I decided French Onion Soup would do the trick. I bought a French Gruyere which I think is the best cheese to use for this. I'm not a fan of the melted rubbery mozzarella on this soup.

My "What is French Onion Soup?" Recipe

Ingredients:
This makes approximately 4 servings

• 4 large sweet onions sliced
  
• 1 Tbls. olive oil (vegetable, canola)
  
• 1-2 Tbls. butter (butter alternative, i.e. Smart Balance)
  
• 2 tsp. flour
  
• 2 cans low sodium beef broth
  
• 1-2 tsp. Sherry or Brandy (optional)
  
• 4 baguette slices
  
• 1/2 cup grated Gruyere cheese (Swiss, Jarlsberg, or mozzarella)
  
• salt and pepper to taste

Directions:

1. Heat oil and butter in stock pot and saute onions. After about 5 minutes stir in the flour until it cooks into the onions - this just takes a few stirs.

Continue to let the onions saute until they are translucent and tender but have not melted. This takes about 10-15 minutes, depending on the amount of onions and the size of the pot.

2. Stir in the beef broth and simmer covered for about 10 minutes. Then add the sherry or brandy if desired. Continue to simmer another 5-10 minutes. Add salt and pepper to taste.

3. In the meantime slice the baguettes and grate the cheese while the soup is simmering.

4. When the soup is ready pour into bowls, add a baguette to each bowl and top with the grated cheese.

5. Bake in the oven until the cheese melts.

Though I've been making my onion soup this way for years, this is a very flexible soup so you can be as creative as you wish.


Mangia!
Winelady Cooks

Wine Review Monday

Sweet Red Table Wines

A couple of our Foodbuzz friends mentioned they enjoy sweet red wines. They've been drinking the same one or two sweet reds for a while and wanted to know if there were other sweet reds they could try.

This is a request that is often made and can be a bit of a challenge, since sweet red wine is not usually served as table wine with a meal.

Let's be fair though, there are many wine drinkers who don't like the tartness of the acidity and the bitterness of the tannins in red wines and would rather have a sweet drink with a meal. If kids can drink soda pop with lunch, why can't we too have a sweet drink with our meal?

I listed a few wines that might be interesting enough to give a try. These are not expensive, complex wines but they are fresh and fruity and fun to drink. You might be surprised.

Rhine Street Red from Arbor Hills Winery, Finger Lakes, NY -- (Winemaker's Notes) A sweet red wine made late in the season. It is made from mostly the Concord grape and blended with other red varieties. This is an anytime wine! It's great for your heart too! If you don't like dry red wines you have to give this sweet red a try. It is easy to drink and is good for you.

Arbor Hill Winery is located in the western edge of the Finger Lakes region along the Canandaigua Wine Trail in New York State.

Pindar Sweet Scarlet, Pindar Vineyards, NY (approx. $10) A sweet red wine to please anyone looking for an easy to enjoy, fresh fruity red wine. Great with burgers, pizza and pasta with marinara sauce; or even try it with spicy foods.

Pindar Vineyards is located in the Long Island Wine Region of New York. They are the largest winery on Long Island and have won many gold, bronze and silver medals for their wines.

La Sera Red Malvasia di Casorzo (approx. $11) This is a fragrant and fruity, sweet wine with fresh grape and strawberry flavors and a zesty frizzante or fizz. It is low in alcohol (5.5%) and best served slightly chilled. Enjoy as an aperitif, or with spicy barbeque or Asian style dishes. It is also excellent with rich chocolate cake or a fruity sorbet.

Adesso Cagnina Di Romagna 2008 (approx. $11) -- This low in alcohol, "off-dry" wine is a pleasantly sweet red wine with berry aromas and flavors. This easy drinking red wine is perfect for those who prefer their wines sweet.

Sweet Wines and Food Pairing

Now that we have a few sweet red wines to try, it may not be all that difficult to find something delicious to pair with it.

With the lower alcohol levels and the residual sugar you may find one of these wines to be a great pairing for some of the spicy foods you enjoy.

FOOD/WINE PAIRING TIP: Keep in mind that the heat from the spices can make dry, high alcohol wines taste hotter, and highly tannic red wines taste bitter. Also, the carbonation in sparkling wines may refresh the palate though only briefly and will make the heat from the spiciness return.

So why not give a sweet red wine a try and let our Foodbuzz friends know what you liked or did not like about the wine you tried.


Salute!
Winelady Cooks

The New Yankee Stadium

How about going to the new Yankee Stadium for a wine tasting dinner in the middle of winter?

No joke. NYY Steak at the new Yankee stadium on January 26, 20010 at 6:30 p.m. will be serving a special dinner and wine tasting hosted by Terry Adams, the winemaker at Sonoma-Cutrer in Napa Valley. It all begins on deck with cocktails, then a home run 5 course dinner with wine pairings from Sonoma-Cutrer.

Of course you don't have to be a Yankee fan to attend. Just call 646-977-8325 for reservations and enjoy a Grand Slam evening at the new Yankee Stadium.


Salute!
Winelady Cooks

Wine Review Monday - The 411

I've been posting Wine Review Monday for the past nine months. This post is to give you some insight as to my mission.

I consider myself a newbie blogger, and I'm definitely not a writer, so to keep up with the blog world I read blogs in a variety of categories. To my surprise I've read several blog posts that criticize many aspects of other bloggers' posts, some of which are the writing, grammar and the subject matter of the posts.

I was under the impression that blogging is just a personal "journal" that one makes a conscience decision to put on the web for the entire webulation to read -- and not subject to critics. I don't know, maybe I'm not getting it yet.

Well, this critique thingy makes me uncomfortable. I'm not an educator, scholar, or whateva'... and I feel the need to CMA, ya' know, so I thought a 411 would help.

Wine is a drink that I enjoy and I find the entire wine-making process and its results extremely interesting. A close family friend who knew everything there was about wine graciously taught me enough so that I wanted to continue to learn.

Throughout my journey I have met a couple of winemakers, wine teachers and knowledgeable sales people along the way who have been generous with sharing their experiences and offering their help. With their help I have learned why I like the wines I drink and why I don't.

This is the beginning of "The 411". Not everyone is a wine-eaux and that includes me. I just know what I like and want to share some of the information which often can be the Aha moment we were looking for.

It's my way of sharing wine information that is easy to understand to make an informed decision to Taste Wine and Enjoy!




Salute!
Winelady Cooks

Something Hot to Warm The Soul

Well the frigid, cold weather has finally arrived. It's been a few years since we've had temps this low and it's taking a while to get used to it.

I've been staying in the house only to venture out when absolutely necessary. I try not to turn up the heat, so I'm bundled up with sweats and fleece jackets. It's hard to type when my fingers are numb. Anything to conserve energy!!!

The cold weather has inspired me to make Pasta Fagiole. Coming from an Italian heritage we had this as part of a hearty winter meal. My mother and grandmothers were wonderful cooks and I learned a lot watching and helping them cook when I was growing up.

This bean soup is one recipe that I have revised by adding a variety of ingredients based on what I have in my fridge.

Some may not consider my "bean soup" recipe as the classic Italian, but it is easy, cooks fast, it's relatively healthy and definitely warms the soul. This can also be made as a vegetarian dish.

Pasta Fagiole

Ingredients:
• 2 TBLS olive oil
  
• 1 large shallot diced
  
• 1 clove chopped garlic (optional)
  
• 3 large carrots sliced small
  
• 3 stalks celery chopped
  
• 1/4 tsp. red pepper flakes (optional)
  
• 2 cans White Beans (preferably Great Northern Beans - they are firmer than cannellini beans
  
• 2 cans of chicken stock (use vegetable stock for vegetarian version)
  
• 1 small can diced tomatoes or 2 chopped fresh tomatoes (optional)
  
• 1/2 cup chopped fresh parsley
  
• 1 bay leaf (optional)
  
• 1 tsp. dried basil or 1 TBLS. fresh chopped basil (optional)
  
• 1 tsp. dried oregano (optional)
  
• 1/2 box of whole grain elbow macaroni
  
• Parmigiano Reggiano to taste (optional)
  
• salt and pepper to taste

Directions

1. Heat olive oil in a 4 or 5 quart sauce pot then add the shallot, garlic, carrots and celery. Saute for about 3 minutes and then add the red pepper flakes. Saute until transparent. Try not to let it brown.

2. Open the beans and just run a little cold water into the can for a few seconds and then drain the liquid. Add the beans to the pot with the stock and add the tomatoes and bay leaf if you desire.

3. Simmer for 10-15 minutes stirring occasionally. Add salt and pepper to taste and the dried oregano (if you desire).

4. Cook the macaroni according to the directions on the package, minus a minute or two, so that they are al dente. Drain well when done.

5. Add the parsley and/or basil the last 3 minutes before serving.

You can add the pasta to the beans, or add the macaroni to each individual bowl and then ladle the beans to each bowl. It's a matter of personal preference.

6. Add grated cheese if desired.

Additional Ingredient Suggestions: For a richer flavor you can cook up some bacon, drain the fat and add the chopped bacon slices to the soup with whatever vegetables your family likes. Peas or fresh baby spinach can be used; you can use either rice, orzo, or other small size pasta shapes you prefer. Variety is the spice of life!


This is linked to Family Food Fridays hosted by Get Healthy Cheap





Mangia!
Winelady Cooks

Wine Review Monday

The last of "Auld Lang Syne" has been sung and we are now ready to begin our new year and conquer our new resolutions.

Well I have mentioned I don't make resolutions but I do like to try new things and new adventures. So in my quest to try new things I'm hoping I can inspire you to be curious enough to do the same and try a new wine.

Many wine drinkers like just one style of wine and never want to try a new wine. There is definitely nothing wrong with that.

It's only that they could be missing out on finding something new. And who doesn't like something new :) ?

With that said, I have listed some information to help you decide what kind of wine you might like to try.

If you drink Whole Milk -- Try a richer, full-bodied Chardonnay from California.

If you drink Skim Milk -- You might like a lighter style white wine. Try Chablis or Chenin Blanc.

If you like Grapefruit Juice -- You probably enjoy the high acidity in this citrus juice. You might try a Pinot Grigio, Sauvignon Blanc. These varieties may also have citrus flavors of grapefruit.

If you like Orange Juice -- Fruity and ripe flavors of the oranges are what you might enjoy. Try a Viogner.

If you like spicy black pepper flavors -- Try a red wine like Syrah from France or even a Shiraz from Australia. They have hints of pepper and spice.

If you like cherries, blackberries and/or raspberries -- You probably enjoy berries and fresh fruit. Try red zinfandel from California or maybe a Tempranillo from Spain which has red fruit and cherry flavors.

So try something new next time you are shopping for wine and let us know what your findings are.

Salute!
Winelady Cooks

Where Oh Where Have My TV Programs Gone?

To my surprise at the stroke of 12:01 a.m. on January 1st our cable service provider discontinued programing of the Food Network and HGTV. If you are in the metropolitan New York area you too may be missing these channels or have heard about this "dispute" between the cable provider and the Scripps company.

Did the big guys ever think about the consumer? What about the thousands of people who may be housebound or ill and find comfort in watching these programs. This will be devastating for them.

Somehow the consumer is taken for a ride even if we don't want to travel. All we want is good value in exchange for the high cost of the services we pay.

Oh come on you guys, give the consumer a break and pay up the few cents Scripps is asking. Is that too much to ask?

This is the time of the year for reflection and giving thanks. You need to think about others first before you think about yourselves. But you know that already, right? Although the consumer doesn't believe you do.

For those of you who are reading this please help us get Food Network and HGTV back on the air by going to www.iloveFOODNETWORK.com and www.iloveHGTV.com.

Food Network and HGTV fan!