French Onion Soup (part 1 of I Don't Feel Like Eating)

Flu recovery is not as speedy or as inclined towards foods as I had anticipated. Therefore, I figured blog and life could compromise on items which are more appealing to those who aren't feeling too hot. Granted, this recipe is a long way from where I was a week ago (which was drinking water and powerade), so if you are indeed feeling meh this might not be a great place to start. However, my doctor said go for comfort foods and, for me at least, French Onion Soup has always been a comfort.

For this recipe I looked up Julia Child's version, because I figured if "French" was in the food's name she'd know something about it. I tried to stick as closely to her recipe as possible, but had to deviate from ingredients such as white wine. Telling the store clerk that "really, I just want it to make French Onion Soup in my microwave" didn't seem like the most promising endeavor. If you have the ability to use white wine though, please do because it adds a really good flavor which my virgin soup was lacking. However, I do not know how to boil off alcohol in the microwave and to just add the wine to this could have unfavorable results whether in complications with the microwave or with the alcohol not actually boiling off. The other thing I didn't have was sugar. The onions are supposed to be cooked with the tiniest bit of sugar, but that tiny bit really changes the onions' flavor.

Alright, let's get started. This recipe make about a pint of soup.
You will need:

• 1 small yellow onion
• 1-2 cloves of garlic, minced
  
• 1 pat of butter
• 1 tablespoon of olive oil
• 2-3 pieces of bread
• a little extra olive oil
• tiniest bit of sugar maybe 1/8 teaspoon kind of size
• a cup and half of beef stock
• 2-4 slices of Swiss cheese
• parsley, coarsely chopped (or dried flakes0 if you have it

First, cut the onion coarsely into roughly 1/2 inch squares and separate the pieces from their stacks. Next, melt the pat of butter with the olive oil (about 10 sec in the microwave) and mix it together in a bowl with the onions, garlic, and sugar. Now you can do one of two things. If you have an iron take the onions and dump them onto a foil sheet big enough that you can fold it in half and roll up the edges, but still have the onion pieces spread out and not built up upon each other. Iron the foil packet on the Cotton (usually highest) setting, flipping the packet over about every thirty seconds. After you start to smell the onions cook each side about three more times and then check to make sure that they are translucent. If not, repeat this process until they are almost transparent and are pretty soft. IMPORTANT NOTE: because this deals with oil, make sure that the packet is tightly sealed while you cook it, otherwise oil will leak everywhere. Also, when your iron has cooled make sure that you unplug and clean it!

If you don't have an iron, you can microwave the onion mixture for 2-3 minutes on High, definitely not as good, but it works. Then, add the stock. Microwave this whole conglomerate for 3 minutes on High. While it's cooking, toast your bread pieces using the method described in Grilled Cheese! With an Iron! Put the bread slices on top of the soup, then, put the cheese slices and microwave again for about 15 seconds. Sprinkle the parsley on top and voila! your very own French Onion Soup!

Sorry I've been gone! Omnom!