French Onion Soup: Mississippi Christmas

As I mentioned in the previous post, Ben's parents moved from Nashville, TN to Columbus, MS this last year.  We were fortunate enough to spend almost a week at their new house over the holidays.  We look forward to spending more time in MS with family in the future.  Hopefully we will make it back this summer to enjoy the warm weather on the lake.

The new house

Ben built a cheese press for Heather

We played games

Driving the mule around the property

Puppies sleeping by the fire

Girls day out in Columbus

Lots of time spent in the kitchen

Ben's mom is a wonderful cook.  She has even cooked for famous people.  I could never begin to compete with her cooking.  She prepared many fantastic dishes while we were all together.  One of them was French Onion Soup from Mary's Bread Basket and Soup Kettle by Mary Gubser.

French Onion Soup

Mary's Bread Basket and Soup Kettle by Mary Gubser

French Onion Soup

Ingredients
3 Tbl butter
2 Tbl oil
8 packed cups thinly sliced purple onions
8 cups boiling beef broth
1/2 cup dry white wine
grinding of black pepper
Salt
3 Tbl cognac
Grated Swiss or Parmesan cheese
Toasted slices French Bread
Olive oil

Directions:
1.  Melt butter and il in a large soup pot
2.  Stir in the onions until well coated.
3.  Cover pot and cook at low heat 15 minutes.  Uncover and raise heat to medium.  Cook 40 minutes, stirring frequently until onions turn clear and golden.  Do not allow to brown.
4.  Add boiling broth, salt, a few grindings of pepper
5.  Add cognac and cook for 20 minutes.
6.  Pour soup into oven proof bowls.  Place bread on top of soup in the bowl.  Place cheese over the bread.
7.  If soup is boiling hot, slide under the broiler until cheese is bubbling and lightly browned.  If soup is just warm, bake 15 to 20 minutes in preheated 350 degree oven.