makes 1 drink
This is the classic aperitif of the southern French region of Provence. Flavored
mostly with anise seed, pastis is diluted with however much water you'd like.
One way to stretch the drink out is to start strong and keep adding water until
you end up with a cloudy, light last gulp.
2 ounces pastis
Pitcher cold water
Ice cube (optional)
1 tbsp. butter
1 lg. onion, sliced
1/2 tsp. sugar
1 (10 oz.) can beef bouillon
1 1/4 c. water
2 tbsp. Worcestershire sauce
Melt butter in medium-size saucepan. Add onion and sugar. Cook and stir 5 to 10
minutes, until lightly browned. Add bouillon, water and Worcestershire sauce.
Simmer 10 to 15 minutes.
DELUXE FRENCH ONION SOUP:
4 slices French or pumpernickel bread
Easy French Onion Soup (above)
1/2 c. Swiss cheese, shredded
1 tbsp. Parmesan cheese, grated
Arrange bread on baking sheet, bake in 300 degree oven for 25 to 30 minutes
until crisp and dry. Spoon soup into 4 oven-proof serving dishes; top each with
1 slice bread and sprinkle generously with cheese mixture. Place under broiler 2
to 3 minutes to melt cheese. For soup bowls which are not oven-proof, toast
bread as directed, add cheese and broil. Then place on hot soup. Makes 4
servings.
8 ounce Hamburger Patties
Kaiser Buns
2 Tablespoons Bleu Cheese per burger
Caramelized Onions (See Below)
Lettuce
Tomato
Pickle
Cook burger to temp, top with blue cheese, melt cheese in oven and top with
caramelized onions.
CARAMALIZED ONIONS:
2 Large Red Onions
1 Cup Sugar
1 Cup Brown Sugar
2 Sticks Unsalted Butter
Jullien onions. In large sauté pan combine onions, sugar, butter. Cook down
until onions are transparent.