This isn't the soup I made, but it looked almost exactly like this. I know! I'm surprised too!
Miriam made french bread so everything was made fresh and from scratch. I think that always makes everything better.
For dessert we had flan. Or at least that's what the website said it was the full title of the dish is Traditional Medieval French Custard Tarte, or in French, Tarte Médiévale.
Mine looked like this too! I was really freaking out though when I pulled it out of the oven because I thought I had burnt and ruined it. Apparently I hadn't and it's supposed to look like that.
It was a really good Sunday and I even got to take a nap on the floor while the others watched The Emperor's New Groove. Then we had a deep, meaningful discussion on marriage because somehow we always end up talking about that. Hmm, I wonder why.
Anyway, here are the recipes for Sunday's luncheon/dinner thing.
French Onion Soup
- 1 tbsp butter
- 2 tbsp olive oil
- 4 large onions (about 1 1/2 pounds), thinly sliced*
- 2-4 garlic cloves, finely chopped
- 1 tsp sugar
- 1/2 tsp dried thyme
- 2 tbsp flour
- 1/2 cup dry white wine**
- 8 cups chicken or beef broth
- 2 tbsp brandy (optional)
- 6-8 thick slices French bread, toasted
- 1 garlic clove
- 12 ounces of Swiss cheese, grated
*I bought four we used like one and a half. The onions I got were HUGE thought.
**I found this great website that lists non-alcoholic substituions whenever a recipe calls for alcohol. In this case 1/2 c of white wine equals a 1/2 c of chicken broth and 1 tbsp lemon juice.
In a large heavy saucepan or flameproof casserole, heat the butter and oil over medium-high heat. Add the onions and cook for 10-12 minutes until they are softened and beginning to brown. Add the garlic, sugar and thyme and continue cooking over medium hear for 30-35 minutes until the onions are well browned, stirring frequently.
Sprinkle over the flour and stir until well blended. Stir in the white wine and broth and bring to a boil. Skim off any foam that rises to the surface, then reduce the heat and simmer gently for 45 minutes. Stir in the brandy, if using.
Preheat the broiler. Rub each slice of toasted French bread with the garlic clove. Place six or eight ovenproof bowls on a baking sheet and fill about three-quarters full with the onion soup.
Float a piece of toast in each bowl. Top with grated cheese dividing it evenly, and broil about 6 inches from the heat for about 3-4 minutes until the cheese begins to melt and bubble.
Tarte Médiévale
- 4 cups Milk
- 4 Eggs
- 2/3 cup Granulated Sugar
- 1/4 cup Cornstarch (optional)
- Pinch of Nutmeg
- 1 - 2 tsp. Cinnamon
- Butter and flour for Pie dish
- 1 Pie or Tarte Crust
Preheat oven to 450°F
1. Combine milk and sugar in a pot and gently bring to a boil. Remove from heat and let cool.
2. Mix cornstarch with 3/4 cup of water and then stir into warm milk. Put milk back on a low heat, and stirring constantly bring to a boil and then remove from heat.
3. Beat the eggs well, and then gently stir into the milk until homogenous.
4. Butter and flour pie dish. Roll out pie crust and place in dish. Pour in milk mixture and bake for 30 minutes. Let cool off before serving.
Crust Recipe
- 1 1/3 cup Flour
- 2 Eggs
- 4 oz. Butter (chilled!)
- 1 tbsp. Granulated Sugar
- Pinch of Salt
1. Mix salt, sugar, and flour.
2. Cut chilled butter into small pieces and mix into flour with finger tips. Stop working batter once it looks like "sand".
3. Make a well and pour in eggs. Incorporate into flour using your fingers and a spatula.
4. Once homogenous, form a ball, place on a floured surface and knead for 10 seconds. Reshape into a ball, roll out with a rolling pin, and refrigerate for 30 minutes before rolling out.*
* So since this direction is almost cryptic we chilled it in the shape of a ball and then rolled it out.
