jimmys devoted
10-26-2006, 08:36 PM
3 quart stock pot
1 beef bone( not really needed but ads some flavor)YOu can substitute a small piece of lean chuck roast.
1/2 cup beef boullion
Black pepper
1/2 stick Smart Balance spread
2 LARGE vidalia Onions
ProveloneSwiss/Munster
Grated Parmesean cheese
In the large stockpot bring boullion, beef and water to a rolling boil. Add black pepper. Simmer for about twenty minutes. Remove bone.
cut onion into large fork size chunks. But not diced. In a skilletw ith some oil or smart balance and a pich of salt clarify the onions. that is make them justa bit clear. This brings out teh sweetness.
when clear dump skilet contents into the pot.
Add at least 2 tabelspoons of teh smart balance. Add some worchestershire if desired, more black pepper to give it justa kick.
IN a deep bowl ladle onions and broth. Float one slice of each cheese on top and then sprinkle parmese adn opn befor the cheese sinks. Under an alraedy prepared broiler slip the crock in and toat of you can the parmesean cheese.
Options: some cooks use grilled french bread in soup bowl prior to pppppour soupin. This give the cheese something to hold onto. This makes soggy bread.
nother is to add 1 clove crushed elephant garlic to the stock to give it a bit of a punch as well.
This soup can hold: rice, barley, noodles, mini pasta, other veggies, diced tomatoes.
Its reall an all purpose stock.
But we use it just as it is.
If you omit the smart balance you can use it as a french dip au jouis
1 beef bone( not really needed but ads some flavor)YOu can substitute a small piece of lean chuck roast.
1/2 cup beef boullion
Black pepper
1/2 stick Smart Balance spread
2 LARGE vidalia Onions
ProveloneSwiss/Munster
Grated Parmesean cheese
In the large stockpot bring boullion, beef and water to a rolling boil. Add black pepper. Simmer for about twenty minutes. Remove bone.
cut onion into large fork size chunks. But not diced. In a skilletw ith some oil or smart balance and a pich of salt clarify the onions. that is make them justa bit clear. This brings out teh sweetness.
when clear dump skilet contents into the pot.
Add at least 2 tabelspoons of teh smart balance. Add some worchestershire if desired, more black pepper to give it justa kick.
IN a deep bowl ladle onions and broth. Float one slice of each cheese on top and then sprinkle parmese adn opn befor the cheese sinks. Under an alraedy prepared broiler slip the crock in and toat of you can the parmesean cheese.
Options: some cooks use grilled french bread in soup bowl prior to pppppour soupin. This give the cheese something to hold onto. This makes soggy bread.
nother is to add 1 clove crushed elephant garlic to the stock to give it a bit of a punch as well.
This soup can hold: rice, barley, noodles, mini pasta, other veggies, diced tomatoes.
Its reall an all purpose stock.
But we use it just as it is.
If you omit the smart balance you can use it as a french dip au jouis