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Five onions, half a stick of butter. Slice the onions thin, and sauté on medium heat for a bloody long time — about forty-five minutes, making sure it doesn’t stick. The onions will be distinctly brown after treatment such as this.

Add a quart of water, three-quarters of a cup of pearled barley, half a dried serrano pepper, five allspice, two tablespoons of soy sauce, two drops of liquid smoke (quite optional but delicious), a pinch of rosemary, and a teaspoon of salt.

Simmer until the barley is tender, half an hour or so.

Serve with a grating of goat gouda or gruyère cheese, broiled if you can get it to float that long.

Comments

( 3 comments — Leave a comment )
jwitchbaby
Dec. 2nd, 2004 09:06 pm (UTC)
margarine or olive oil instead of butter, no cheese = vegan


this new keyboard thing is so exciting. i haven't had a backspace key for months.
aredridel
Dec. 2nd, 2004 09:12 pm (UTC)
Yes, yes, I know. But the butter totally makes it. I am such a sucker for high-quality fat in the winter.
cknk
Dec. 4th, 2004 08:16 am (UTC)
I've never thought to try adding barley to French Onion Soup. What happened to floating the cheese on bread though?

I could probably stand making French Onion Soup without butter, but I can't imagine the point of it without cheese.
( 3 comments — Leave a comment )