Oldies - can they last?
So, I took my little car in for the $30 oil change, which nearly quadrupled in price once they were finished with it. I will say, though, I am still not paying high insurance premiums, not making car payments, nor am I giving Georgia more than it deserves in ad valorem. Actually, it is the ad valorem rediculousness that keeps me from even contemplating a new vehicle for more than 5 minutes. I mean why should someone have to pay upwords of $300 per year just to have a new vehicle to take them from point A to point B. Sigh. Tennessee definitely wins on this debate b/c tags cost around $25 and that's all!!!
Oh, and the onion soup was fabulous. I highly recommend trying this one b/c it is easy once you get past slicing the onions. You're eyes will return to normal in a matter of time :-) The recipe is as follows:
Onion Soup Gratineed with Cheese
Approx. 8 - 10 yellow onions, thinishly sliced
3 T butter
1 T oil
1 t salt
1/4 t sugar
3 T flour
5 cups of broth (either canned or use the drippings from your roast)
3 cups water (or 4 if you choose 10 onions)
1/2 c dry white wine
3 T cognac (optional)
12 - 16 slices French (or homemade) bread cut 3/4 inch thick
1 1/2 c Swiss cheese grated
Cook sliced onions slowly in butter and oil covered, heavy 4 quart saucepan for 15-20 minutes. Uncover, raise heat, stir in salt and sugar. Cook slowly 30-40 minutes, stirring frequently (but not too vigorously to mush up the onions). Onions should be an even, deep golden brown. Sprinkle in flour and stir for 3 minutes. In another pan bring liquids to boil; stir into onion mixture. Simmer, partly covered, for 30 to 40 minutes. Salt and pepper to taste. Just before serving, stir in cognac.
To make the bread topping, toast the sliced bread pieces in a toaster oven or under a broiler until it is dry and browning.
To gratinee, pour into oven safe soup bowls in individual servings or pour entire mixture into casserole dish. Float toast on top of soup; sprinkle with grated cheese. Bake in 325 degree oven for 20 minutes. Serve immediately.
Oh, and the onion soup was fabulous. I highly recommend trying this one b/c it is easy once you get past slicing the onions. You're eyes will return to normal in a matter of time :-) The recipe is as follows:
Onion Soup Gratineed with Cheese
Approx. 8 - 10 yellow onions, thinishly sliced
3 T butter
1 T oil
1 t salt
1/4 t sugar
3 T flour
5 cups of broth (either canned or use the drippings from your roast)
3 cups water (or 4 if you choose 10 onions)
1/2 c dry white wine
3 T cognac (optional)
12 - 16 slices French (or homemade) bread cut 3/4 inch thick
1 1/2 c Swiss cheese grated
Cook sliced onions slowly in butter and oil covered, heavy 4 quart saucepan for 15-20 minutes. Uncover, raise heat, stir in salt and sugar. Cook slowly 30-40 minutes, stirring frequently (but not too vigorously to mush up the onions). Onions should be an even, deep golden brown. Sprinkle in flour and stir for 3 minutes. In another pan bring liquids to boil; stir into onion mixture. Simmer, partly covered, for 30 to 40 minutes. Salt and pepper to taste. Just before serving, stir in cognac.
To make the bread topping, toast the sliced bread pieces in a toaster oven or under a broiler until it is dry and browning.
To gratinee, pour into oven safe soup bowls in individual servings or pour entire mixture into casserole dish. Float toast on top of soup; sprinkle with grated cheese. Bake in 325 degree oven for 20 minutes. Serve immediately.