Delicious Solution

Point, proof, comment? Point, proof, comment? Remain objective. Relate to thesis? Conclusion?

Welcome to exams.

Exams are a toss up. We only have the students for half days which is really nice. But, essay after essay cause my eyes to cross.

You can tell by our couch if it is a heavy marking week for me; there is an indented cushion surrounded by tea cups and drained red pens.

You know how some weeks go by and you haven’t turned on the oven? Exam week is one of those weeks. We’ve been living on cheese and crackers, pitas and egg salad sandwiches; really anything I can whip together quickly, take back to the couch and continue to mark. There is not a lot of balanced eating in exam week.

When Saturday finally came and I felt I had made some progress with the mountain of exams, we were craving something good.

Ben’s French Onion Soup was the perfect fix.

Ben wrote out this recipe on the back of our sushi menu Friday at lunch. He doesn’t really do recipes but more grocery lists. So, this is me adding a little structure.

Ben’s French Onion Soup

unsalted butter
lots of onions (a mixture of sweet, red and shallots), sliced in thin half-moons
sea salt
cracked black pepper
1 cup red wine
1 quart beef stock
1/2 cup water
1 loaf of french crusty bread – sliced diagonally
strong cheddar (i used a 5 year), grated
good mozzarella, grated

Heat the butter in a dutch oven over medium heat. Once the butter is melted, add the onions, salt; stir, ensuring that the onions are coated in the melted butter. Cook the onions over medium heat, until the onions become translucent.
Once the onions have become translucent, slowly add the red wine. Then, add the beef stock and water. Let the soup boil for 15 minutes.

Turn soup down to low and let simmer. Turn on the broiler. Place the bread slices on a parchment-lined baking sheet; toast under the broiler for 2 to 3 minutes, or until lightly browned on top. While the slices toast, ladle the soup into oven-safe bowls or crocks. Once the tops of the bread slices have toasted, remove them from the oven. Float slices, toasted side down, on the tops of each bowl. Top each bowl with an equal amount of the shredded cheddar and mozzarella. Slide the pan under the broiler for a final 3 to 5 minutes, or until the cheese is golden and bubbly.

Crack fresh black pepper and salt to taste.