Food: A Simple Soup and Bread Dinner

I love soup.

I love soup and bread.

I can make bread. now I want soup to go with it.

minestrone, chicken noodle, beef & barley, italian wedding, tomato, roasted red pepper and tomato, butternut squash, vegetable, miso, tom-yum, chili, and french onion – the feature of this post.

My french onion soup may or may not be an accurate “traditional” recipe but here goes:

2 large vidalia or yellow sweet onions
1 clove garlic, minced
2-4 tsp butter
1 bay leaf
1/2 tsp dried oregano
1/2 tsp rosemary
1/2 tsp dried thyme
1 quart beef broth (kitchen basics brand preferred)
1 boullion cube

ideally you’d want to finely chop or get ground herbs to keep the soup looking clean, but I’m lazy and just throw everything in.

I saute the onions and garlic in the pot I’m going to cook the soup in, using the butter as oil. When the onions and garlic cook down and get light brown, I will throw in the herbs, bouillon cube, and stock into the pot and turn the heat down to a simmer and let it all mellow together for about 30 minutes. I remove the bay leaf and then it is ready to eat!

The pictured bread is the same recipe I’ve been using but with a 1/2 tsp of ground celery seed added in. I divided up the loaves and baked it using the whole-oven steam method where I put a tray of water in the lower rack while the oven preheated. Here’s the basic recipe:

20 oz (by weight) AP/bread flour or some combination of the two totally 20 oz
12 oz (by weight/vol) water
2 tsp salt
1 packet yeast
1/2 tsp ground celery seed

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