Four-Eight-Four [dot org]

Yes, I like to cook. I like to do things to my food that some people think are odd. For example, I took red beans and rice and made a ‘burrito’ out of it. It’s pretty good; you should try it some time. Anyway, sometimes my experimenting leads to awful or not-too-hot results. On the other hand, sometimes it leads to good ideas, and after refinement I come up with something that’s totally awesome. For example, this French Onion Soup recipe. I think it’s far and wide the best out there. If you disagree, however, send me your recipe, and I’ll try it. I’m up for an excuse to try a new recipe …

Ingredients
4 cups of white onions, sliced
2 sticks of butter
2 tablespoons Worcestershire sauce
1/2 cup of brandy
2 bottles of dark beer (I use Warsteiner)
6 beef bouillon cubes
3 cups water
2-3 cloves of garlic, minced
1/8 cup olive oil
1/2 teaspoon thyme
1 teaspoon salt
4 tablespoons white flour
2 teaspoons fresh ground black pepper
Gruyere cheese
Mozzarella cheese
1 load of sorta-stale French bread

If the French bread isn’t stale, open it and let it sit for the whole process.

Begin by slicing the onions. Cut the pieces to whatever size suits you. Then melt the butter in a large pot. When the butter has melted, add the olive oil, garlic, thyme, Worcestershire sauce, salt, and pepper. Mix well, and finally add the onions. Stir over medium-high heat.

Once the onions are soft (probably around 10 minutes or so), add the brandy and begin to prepare the beef stock. In a smaller pot, mix the two bottles of beer, 3 cups of water, and the beef bouillon cubes. Heat at medium until the mixture begins to boil, then drop to low heat.

By this time, the onions should have started to take on some of the dark color of the Worcestershire sauce. Once this happens, add the flour, and stir in well. Then mix in about 1/3-1/2 of the beef stock (until the mixture is liquid again. Stir over medium heat for about 5-10 minutes.

Add the remainder of the beef stock and allow the mixture to simmer on medium heat for approximately 1-1/2 hours, stirring every 5-10 minutes or so.

About 15 minutes before the soup is ready, break/cut the French bread into small pieces, and toast it. If you feel it isn’t stale enough, I recommend putting it in the microwave (after cutting it into pieces) for about 1-1/2 to 2 minutes. This will take some of the water out of it and make it a bit staler.

Serve in bowls with 3-4 pieces of toasted bread, and grated cheese on top. I recommend about 2 parts Gruyere to 1 part Mozzarella.