Thursday, January 14, 2010

Now You're Cookin' with Booze!

I am trying to get into a Vera Wang for the LUPEC/USBGNY Winter Ball next month so I hit the gym this morning..only to see a yummy recipe from Rachel Ray for an upstate NY inspired French Onion Soup. She used NY sharp cheddar, apples and apple cider to give a nice sharp sweet tang to this french classic. I went a bit further by using a touch of Maple Syrup from my cousins, the Pelhams, when my onions would not caramelize, and Applejack Brandy to add that Rye Girl bite!

Try this when you need a cheap yummy soup that fills your house with lovely smells and when you need a good cry. Five onions to chop is not without its hazards. Try wearing goggle..mine were at the gym so I cried like a baby.

French Upstate Canadian Soup
5 large softball sized onions
1/4 cup butter
3 crisp apples
1/4 cup Maple Syrup
1/2 cup Applejack Brandy
1 cup Apple Cider
1 quart beef broth

Slice onions and throw over the melted butter in a large pot over medium low heat. Stir in salt pepper and thyme. Cook down til they are caramelized, stirring occasionally for over 1/2 hour. Just before the onions are done, stir in chopped apples and maple syrup. When the mixture is good and gooey, add the brandy, cider and broth. When hot it is ready to serve . Add cheesy toast on top for that bistro style onion soup.

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