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- Aug 11, 2003
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Last nights brisket is tonights dinner and I needed to make something to go along with it. So even though, soup aint Q, i'll poost what i think was an awesome concoction and was real easy. I had a bag of spanish onions left from the bash, so I wanted to use some up, so here is my rendition of Onion soup.
3 Big Spanish onions
2 medium red onions
2 cloves garlics chopped.
thin slice and dice the onions, saute them in 2 sticks of butter until they are carmelized, soft and released that starchy stuff. Add about a cup of red wine, a bay leaf and about half teaspoon of thyme and white pepper. Mix in 2 52 ounce cans of beef stock and some vegtable stock(I used 2 veggie boullion cubes and 2 cups water.). Start simmering(45 mins), and throw in about a teaspoon of (what else?) Southern Flavor Black. (No gloating Bill).
we sampled it before dinner. Spooned a sample in a bowl and covered it with some Mozerella cheese.
Kids kept going back.... by 6PM they ate half the pot... stuff is great! Took about 15 minutes to prepare. Plan was to serve it with brisket..
Oh Well.....gonna go slice.
3 Big Spanish onions
2 medium red onions
2 cloves garlics chopped.
thin slice and dice the onions, saute them in 2 sticks of butter until they are carmelized, soft and released that starchy stuff. Add about a cup of red wine, a bay leaf and about half teaspoon of thyme and white pepper. Mix in 2 52 ounce cans of beef stock and some vegtable stock(I used 2 veggie boullion cubes and 2 cups water.). Start simmering(45 mins), and throw in about a teaspoon of (what else?) Southern Flavor Black. (No gloating Bill).
we sampled it before dinner. Spooned a sample in a bowl and covered it with some Mozerella cheese.
Kids kept going back.... by 6PM they ate half the pot... stuff is great! Took about 15 minutes to prepare. Plan was to serve it with brisket..
Oh Well.....gonna go slice.
