Sunday's routine includes preparation of several meals for the week ahead. I often make a soup for the week and revisited the French Onion soup I prepared recently and posted under "soup's on".
This time I browned about 1 cup of finely diced beef chuck roast in unsalted butter and added this and the deglazed sauce to the onions as I put them in the oven to bake. I skipped the thyme and just added pepper and sweetened the soup with a heaping teaspoon of raw sugar as the final step in the recipe.
Delicious.
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