French Onion Soup

I have been DYING to make French Onion soup - don't ask me why, because I do not know. Maybe it is the looming French Gourmet magazine on our counter ... not sure. L. was getting ready to leave town so I figured I would load him up on onions and garlic, not sure why I decided to do that either!

I have this recipe from Moosewood cookbook, that I use. I found it about 20 years ago and love how simple it is to make and how rich it tastes. I have tweaked it over the years ... I now slow cook the onions until they are caramelized and I add some garlic to it as well I do not make it vegetarian. I use a good rich beef stock - I love the richness of the beef stock and the color the soup turns.

To serve I toast slices of baguette, that have been drizzled with olive oil and rubbed with crushed garlic. The richness of the stock and onions really compliment the garlicky goodness of the toast!

We are so lucky to have great friends

The Purple Box does to me, what the Blue Box does for most women I know!

Our friends E & W just got back from Paris .... when they asked what we wanted all I could think of was a new copy of my beloved Plan de Paris par Arrondissement and French Macaroons.

Much to our surprise we got just that as well as extract goodies! Let me just say this ... Salted Caramel, is to die for! Not to mention we were able to relive our holiday thru their memories!

When is the next plane leaving??!!!

Thursday's Dinner

As I have said before, when BF is not here, I tend to get a bit lazy ... actually, too busy tonight to cook, so I whipped up some of David Lebovitz's Frozen Yogurt - can you say, Viva La France?! Very Berry Good!!!!!

Macarons

Okay ... I am in love with Macarons. Not the coconut ones (or as my sweet 6 year old friend M. calls them ... "the American ones"), instead the actual French ones! I am trying to master the recipe for M.'s sister's tea party next week & as you will see from this photo .. I have a lot of work ahead of me. Mine actually look like Driedels! Let me tell you, looks are deceiving as these babies - ROCKED and they received more compliments from my astounding taste panel than I have ever had! I used three recipes for them & varied them a bit: The actual cookie part - I used the Basic Macaron Recipe and flavored with almond extract. AS well I ground my own almonds. The filling, I used two different ones: a Blood Orange Curd & an Italian Buttercream (flavored with Vanilla Beans). A BIG THANK YOU to those of you who inspired me!!!