cheese – Page 2 – Myfrenchkitchen

Winter has suddenly hit us with a bang and out came the soups of which onion soup is a favorite. The secret of a good onion soup rests on a good stock (preferably homemade) and of course the slow, deep caramelizing of the onions. If you want a quick soup for dinner, this is not it. But no doubt, for a cold day, an onion soup, topped with a melted cheese crouton, is pure heaven.

Pincée de fleur de sel:

The longer you can caramelize your onions, the more flavorful they will be. It is a myth that onions can be caramelized within 10 minutes.
I cut my onions in quarters and then slice the quarters finely, because I don’t like long strips dripping soup from my spoon.
To serve country style, serve the soup in a tureen with the croutons on top and serve each portion from the tureen.
It can also be served individually by placing a slice of bread on the soup, top with cheese and grill for a few minutes to melt the cheese.
Don’t be skimpy with the thyme as it adds to the flavor.
To really serve a soup and not soaked bread, don’t serve too much bread in the soup, for it soaks up a lot of the liquid and you will be left with only onions and soaked bread.
Serve the soup hot in warmed bowls.

..a variety of onions..

..onions cut into quarters and sliced thinly, cooked until translucent and caramelized until dark and soft…

…countrybread, called a tourte here inCorréze, sliced and torn into smaller portions..

..Vieux Cantal( aged Cantal cheese) broken into small chunks and sprinkled on the bread and soup for a country dinner..

To all my American friends and readers…have a Happy Thanksgiving!

..à la prochaine fois..

Ronelle

Once again, I had to scratch my head to think of a recipe that would accompany the stunning ochre colours of fall. Of course not only in colour, but also in taste, spirit, ambiance..Of course..cheese. I can’t believe I haven’t shared this simple salad yet. It can be manipulated and changed according to the seasons and is always a winner with its warm toast, cheese and apple and fresh green salad.

Une pincée de fleur de sel:

Place the apple rounds and goat’s cheese on toasted bread before putting under the grill.
Take care to slice your apples, bread for toast and cheese more or less the same size.
Use slices of Camembert instead of goat’s cheese.
Use pears or quince instead of apples.
Use brown sugar to caramelize the pears or quince instead of honey and serve with a helping of quince jam/jelly.
Play around and make your own combinations to serve a melted cheese and apple/pear/quince salad.

..stillife nicked by a chicken..

..stillife with Royal Gala apples..

..walnut oil, walnut vinegar, raspberry vinegar, truffle vinegar..

Our fall colors have only now really reached their peak and the ochres are in abundance. I don’t have much to say, except that nature is at the moment an explosion of magnificence..