Well, hello, hello! Long time no talk! So I've been MIA from the blog for a few months now, but with good reason. So, for those readers out there who are unaware, my little profile there on the right-hand side of the page says that I'm an "architectural designer." The big difference between an architectural designer and an architect is that a person who calls themselves an architect is a person who has received their degree through an accredited architecture program, has taken the ARE (Architectural Registration Exam) and has three years of work experience. As far as the real world work experience goes, the work is about the same no matter what you call yourself. Those three years of work experience were easy. The ARE was not. The ARE has seven divisions of tests, each with over eighty multiple choice questions plus a design "vignette" (or three design vignettes depending on the division). Its all very technical and boring, but guess what? I JUST FINISHED AND PASSED MY SEVENTH TEST AND I'M FREAKIN' DONE!
Needless to say, I'm very happy. So this is what I've been up to the past couple of months, studying. Since it was the last exam I wanted to be completely focused, I did nothing but eat, breathe and sleep architecture these past few months. So, any recipes that I would post from these past couple of months would read something like this:
1 cell phone
1 take-out menu
1 credit card
1. Turn on cell phone.
2. Dial number on take-out menu.
3. Order food.
4. While waiting for food, study flashcards.
5. Answer door bell.
6. Eat food, while studying flashcards.
So that's been my life, until that wonderful little email came that said I was done! I'll be changing that little profile over there soon enough, I just have to wait for the paperwork to go through. After all of that hardwork I wanted something hardy, cheesy and warming (because it was snowing when I found out). I had a bizarre surplus of onions in my fridge, so here is what I made.
french onion soup
4 cups thinly sliced red onions
4 cups thinly sliced sweet yellow onions
extra virgin olive oil
1/2 tsp. sugar
fresh ground black pepper
1/4 tsp. salt
1/4 cup dry white wine
8 cups less sodium beef broth or stock
8 sprigs fresh thyme
slices of baguette
slices of reduced-fat swiss cheese
Heat the oil in a large dutch oven over medium-high heat, add onions. Saute for 8 minutes, stirring frequently, until tender. Add sugar, salt and pepper. Continue cooking, stirring frequently, for 20 to 30 minutes, until the onions are browned slightly. Add wine and cook for 1 minute. Add broth and thyme, bring to a boil. Cover and simmer for 1 hour (or more).
Ladle soup into heat-proof individual serving bowls. Top with baguette slice, then top with a slice of cheese. Broil in the oven on high until the cheese gets browned and bubbly.
