PennStater
Cathlete
Susan, I must have missed something -- I didn't realize you were having any problems. I guess this is related to pregnancy/delivery? Glad you're getting a second opinion -- feeling like your bladder is falling out is clearly no way to live.
Priscilla, your feelings are completely normal. You want your body back -- to sleep on your back or stomach, to eat without worrying if it's safe, to actually feel your lungs fill with air when you inhale! The last few weeks feel like an eternity. With this pregnancy, I was hoping hoping hoping that nature would take its course during week 37 or 38! I *did* allow my doc to get my labor started this time during the middle of week 39. He broke my water and sent me to the hospital. Since Drew was born with the cord around his neck twice (which none of us knew), I'm glad I did it. I'm a big believer in going with your gut.
Made the most outstanding French onion soup today. Hands down the best I've ever made.
Henri's French Onion Soup
(Be patient while caramelizing the onions; the process takes two hours but the resulting soup is well worth the effort).
3 pounds yellow onions
3 tablespoons unsalted butter (I used 2 TBSP olive oil)
1/2 teaspoon table salt, plus *more as needed*
1 pinch sugar
8 cups water, plus *more as needed* (I used 6 cups water, 2 cups beef broth)
1 tablespoon all-purpose flour
1 sprig fresh thyme leaves (used 1/2-3/4 tsp dried thyme leaves)
1/4 cup dry white wine
1 baguette, crusty
8 ounces Gruyère cheese, grated
Cut the tips off the onions and slice them in half lengthwise pole to pole. Peel off the outer layer of the skin and cut each half in half lengthwise. Slice each quarter crsswise in 1/8th inch slices. As you get close to the root, flip each piece onto the other flat side and continue slicing. Melt butter in a large Dutch oven or soup pot over medium heat. Once it has stopped foaming add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes. Remove cover, and cook, stirring frequently until the onions begin to brown lightly, about 90 minutes longer. Now stir every 5 minutes and add a couple of tablespoons of water whenever the bottom of the pan crusts over with dark fond. Continue to cook as directed until the onions are and even dark walnut color, an additional 45 minutes longer. (Cooking times are just approximate.)
Add the flour and stir for two minutes. Add 8 cups water and the thyme to the onions and bring to a boil. Lower the heat to maintain a lively simmer and cook for 20 minutes. Add white wine and simmer 10 minutes longer. Taste for seasoning, adding salt as needed. Meanwhile, heat theoven to 325F and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, crisp, and very lightly colored at the edges, about 10 minutes. Remove bread slices and set aside.
Heat broiler and place 6 heatproof bowls on a baking sheet. Fill each bowl with about 2 cups of soup. Top each with two baguette slices and evenly distribute grated cheese over the bread. Broil until well-browned and bubbly, about 10 minutes. Cool for five minutes before serving.
Priscilla, your feelings are completely normal. You want your body back -- to sleep on your back or stomach, to eat without worrying if it's safe, to actually feel your lungs fill with air when you inhale! The last few weeks feel like an eternity. With this pregnancy, I was hoping hoping hoping that nature would take its course during week 37 or 38! I *did* allow my doc to get my labor started this time during the middle of week 39. He broke my water and sent me to the hospital. Since Drew was born with the cord around his neck twice (which none of us knew), I'm glad I did it. I'm a big believer in going with your gut.
Made the most outstanding French onion soup today. Hands down the best I've ever made.
Henri's French Onion Soup
(Be patient while caramelizing the onions; the process takes two hours but the resulting soup is well worth the effort).
3 pounds yellow onions
3 tablespoons unsalted butter (I used 2 TBSP olive oil)
1/2 teaspoon table salt, plus *more as needed*
1 pinch sugar
8 cups water, plus *more as needed* (I used 6 cups water, 2 cups beef broth)
1 tablespoon all-purpose flour
1 sprig fresh thyme leaves (used 1/2-3/4 tsp dried thyme leaves)
1/4 cup dry white wine
1 baguette, crusty
8 ounces Gruyère cheese, grated
Cut the tips off the onions and slice them in half lengthwise pole to pole. Peel off the outer layer of the skin and cut each half in half lengthwise. Slice each quarter crsswise in 1/8th inch slices. As you get close to the root, flip each piece onto the other flat side and continue slicing. Melt butter in a large Dutch oven or soup pot over medium heat. Once it has stopped foaming add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes. Remove cover, and cook, stirring frequently until the onions begin to brown lightly, about 90 minutes longer. Now stir every 5 minutes and add a couple of tablespoons of water whenever the bottom of the pan crusts over with dark fond. Continue to cook as directed until the onions are and even dark walnut color, an additional 45 minutes longer. (Cooking times are just approximate.)
Add the flour and stir for two minutes. Add 8 cups water and the thyme to the onions and bring to a boil. Lower the heat to maintain a lively simmer and cook for 20 minutes. Add white wine and simmer 10 minutes longer. Taste for seasoning, adding salt as needed. Meanwhile, heat theoven to 325F and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, crisp, and very lightly colored at the edges, about 10 minutes. Remove bread slices and set aside.
Heat broiler and place 6 heatproof bowls on a baking sheet. Fill each bowl with about 2 cups of soup. Top each with two baguette slices and evenly distribute grated cheese over the bread. Broil until well-browned and bubbly, about 10 minutes. Cool for five minutes before serving.
