Today I’m going to the store to get the fixings for french onion soup. I’m making browned beef stock from scratch! Which means I get to roast the bones in the oven first, lucky lucky me. I will need to buy approximately a metric fuckton of onions – but a pound less than several other recipes thanks to the beautiful streamlining that Deb from Smitten Kitchen has done.
I really am looking forward to this recipe, which includes white vermouth and cognac (or brandy). And no tomato paste, thank god.
The ciabatta is drying in the pantry, since I firmly believe that it is a superior soup bread once toasted. Baguettes turn to mush so easy…
I may or may not have the strength to make the soup tonight. Probably just going to prep for tomorrow. Maybe.
Right now 6 lbs of bones are roasting in the oven; soup bones, marrow bones and oxtails. There’s also ginger syrup cooking. It all smells UHmazing.