THE MEAL OF THE MONTH

THE HIT AT OUR HOUSE!!!
I was anchoring for french onion soup just recently and my good friend, Heidi Wade sent me her recipe. I served it up with slice of homemade Focacia Bread toasted and wow. Talk about yummy. Well it hit the spot with me. Hope you enjoy it. Bridget.

Focacia Bread
3½ c hot water
½ c olive oil
1 tsp. Granulated garlic
2 tbsp. Italian herbs or
(1 tbsp each of basil and oregano)
¼ c honey
4 ½ c flour
2 tbsp yeast
3 c flour
1 ½ tbsp salt
Mix first 7 ingred. For 2-3 min. Then let rest for 5 min. and add rest of ingred. Mix for 6-8 min. then place in extended cookie sheet and pour olive oil on top and make dimples w fingers let rise to double. Bake at 375. For 30 min.
Spray breads every 5 min. during baking time. This makes a hard crust then baste with oil when baking is done.


Heidi Wade’s French Onion Soup
6-7 large onions- yellow, sliced thin sauté in ½ lb butter until clear. Not brown.
6 cans (10 ½ oz) beef broth
2 cans beef consume
4-5 beef bouillon cubes
1 tbsp soy sauce
½-1 tbsp Worcestershire sauce
Sprinkle lemon powder(can use lemon juice)
Sprinkle garlic powder
¼ bottle cooking sherry. (optional) salt to taste. Add water to top of pan. Simmer all day. Serves 10-12

Serve with long begets ( I used focacia bread) and slices of mozzarella cheese on top. Put in bowls and put in oven on broil. Can us croutons