{"id":2959,"date":"2013-02-04T16:14:13","date_gmt":"2013-02-04T16:14:13","guid":{"rendered":"http:\/\/nycphantom.com\/journal\/?p=2959"},"modified":"2013-02-04T17:58:37","modified_gmt":"2013-02-04T17:58:37","slug":"french-onion-soup","status":"publish","type":"post","link":"http:\/\/nycphantom.com\/journal\/?p=2959","title":{"rendered":"French Onion Soup"},"content":{"rendered":"<p>French Onion Soup may look sophisticated. But by heating Swiss cheese on top of soup in oven, all mystery's solved. Thanks to <a href=\"http:\/\/startcooking.com\/video\/french-onion-soup\" target=\"_blank\">Kathy Maister<\/a>, whose recipe is as follow:<\/p>\n<div id=\"recipe\">\n<div itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\">\n<h3 itemprop=\"name\">French onion soup<\/h3>\n<p><em>serves 4<\/em><\/p>\n<p><img decoding=\"async\" itemprop=\"\" alt=\"\" src=\"http:\/\/startcooking.com\/public\/images\/A1FrenchOnionSoup_305.jpg\" \/><\/p>\n<ul>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">1 and 1\/2 pounds of onions - thinly sliced<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">3 tablespoons of unsalted butters<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">3 tablespoons of olive oils<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">1\/2 teaspoon of sugar<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">6 cups of beef stocks (or vegetable stock)<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">4 tablespoons of brandys<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">1\/2 teaspoon of dijon mustard<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">1 teaspoon of salt<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">1\/2 teaspoon of black pepper<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">1 French bread<\/li>\n<li itemprop=\"ingredient\" itemscope=\"\" itemtype=\"http:\/\/data-vocabulary.org\/RecipeIngredient\">12 slices of Swiss cheeses<\/li>\n<\/ul>\n<p>In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted.<\/p>\n<p>Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly.<\/p>\n<p>When onions have turned soft and golden brown, gradually stir in beef stock.<\/p>\n<p>Bring to a boil; lower heat and simmer gently, covered, for 1 hour.<\/p>\n<p>Toast rounds of French bread.<\/p>\n<p>When soup is cooked, stir in the brandy and the Dijon mustard, and taste for seasoning, adding salt or freshly ground black pepper if necessary.<\/p>\n<p>Place ovenproof soup bowls or crocks on a baking sheet with sides.<\/p>\n<p>Ladle the hot soup into the bowls and top each serving with 1-2 slices of toasted French bread (or croutons).<\/p>\n<p>Lay 1-3 thin slices of Swiss cheese on top of the bread.<\/p>\n<p>Under broiler, melt cheese until golden brown and bubbly.<\/p>\n<p>Serve immediately.<\/p>\n<p>Adapted from: The Robert Carrier Cookery Course (1974)<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>French Onion Soup may look sophisticated. But by heating Swiss cheese on top of soup in oven, all mystery's solved. Thanks to Kathy Maister, whose recipe is as follow: French onion soup serves 4 1 and 1\/2 pounds of onions &hellip; <a href=\"http:\/\/nycphantom.com\/journal\/?p=2959\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[],"class_list":["post-2959","post","type-post","status-publish","format-standard","hentry","category-culinary"],"_links":{"self":[{"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/posts\/2959","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2959"}],"version-history":[{"count":4,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/posts\/2959\/revisions"}],"predecessor-version":[{"id":2963,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=\/wp\/v2\/posts\/2959\/revisions\/2963"}],"wp:attachment":[{"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2959"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2959"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/nycphantom.com\/journal\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2959"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}