- Joined
- Mar 8, 2005
- Location
- Clayton, NC
Yep. The cooking hasn't stopped yet. I had originally planned this cook to be tied to BBQ via Vacation Cook #1, but due to that failure it was completely done in the oven and the stove. So, here's what I've got.
Onions halved and ready for cutting on the mandolin:
After 1 hour in the oven with the butter, salt, and olive oil:
After 2.5 hours in the oven and ready for deglazing:
Deglazed and with all the broth and spices added. Time to simmer:
And since I couldn't fine my soup bowls I bough many years ago for French onion soup, I went with a very large mug:
It was very delicious and you can find the recipe here.
Onions halved and ready for cutting on the mandolin:
After 1 hour in the oven with the butter, salt, and olive oil:
After 2.5 hours in the oven and ready for deglazing:
Deglazed and with all the broth and spices added. Time to simmer:
And since I couldn't fine my soup bowls I bough many years ago for French onion soup, I went with a very large mug:
It was very delicious and you can find the recipe here.