Recipes to Rival: French Onion Soup

Dear Recipe to Rivalers,
it took me 3 days to make this month's challenge dish. 3 days! i guess i could've done it all at the same time: making the broth from scratch, the french bread rise and rest time, and carmelizing the onions. that kind of multitasking is smart. it's working smart, not hard. however, i did none of that. nuria started the stock process early on a friday night and i babysat it till about 2am. when she came home from the bars that night i still wasn't done yet! skip saturday for some reason so sunday was hopefully going to be the day i could serve the soup. nope, i realized late that it takes 3 hours to caramelize the onions. yay. fine, monday night then. only, we started the french bread process late sunday evening thinking we could bake it monday when we got home from work. no. the rise and rest process said we could bake it on TUESDAY. awesome. moral of the story: buy the damn dish already made.

i will say that the soup had many layers to it : sweetness of the onions, richness of the stock, and overall presentation of it all. so fine, it's a labor intensive dish. my last gripe? i forgot my camera that housed pix of this dish at a friend's place and so i had to do a leftover pic that turned out eh. moral of the story: there is none. i've already kicked myself in the ass enough for leaving my camera.

all bitchiness aside, i enjoyed the process of making the stock. even tho canned stock is cheap and less time consuming, there is just something about making your own stock to store in the freezer. currently, i have chicken, beef AND fish stock in my freezer, all tidied up in small containers to be used up for soups and stews.

till next month, stay warm and loosen up those belts, the holidays are a-coming,
Angry Asian and Nuria

for more French Onion Soup, hit the blogroll.

Thanks to Sara of I'm A Food Blog for hosting this month.