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    DARWINISTA   34,501
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Valentines Prep

Monday, February 13, 2012

I just have to say--caramelizing onions takes forever. The recipe claims I can do it in 50 minutes and not to skimp--but I've been at it for an hour and a half now, and they aren't ready yet.

I'm actually making French Onion Soup (based on a web version of Julia Child) for Valentines Day, as part of my attempts to get most of my prep done today so that tomorrow we don't have to eat our romantic meal in the middle of our own personal Kitchen Disaster. When hubby and I were dating, I made a nice Valentines meal at Mom's house--she has a door between the kitchen and dining room. Our first house at least had a countertop between the two, even if the spaces were pretty connected. Here, we're country eat-in kitchen--surrounded by counters when we sit at the table.

I'll also say--no attempts at healthy eating are allowed at my Valentines Day dinner. We're having French Onion Soup, Trout Almondine and Spanish tortilla (recipe here:
), Green Beans Almondine (too many almonds? I don't care), and Red Velvet Cake with Cream Cheese Frosting for dessert. I'm still making the latter from scratch, even though Costco has one on special for less than I'm spending on ingredients--I had no idea red food coloring was so expensive! Oh, and a Valentines Day cocktail involving Kahlua, Creme de Cacao, and Amaretto.

I am, however, also riding the bike again today, so it isn't all decadence.

Member Comments About This Blog Post:
DARWINISTA 2/14/2012 9:45AM

    The caramelizing ended up taking about 2.5 hours--I'm pretty sure my idea of "low heat" is lower than the recipe's, and I actually bumped it up a bit to finish. The final soup smells great, though--I'm looking forward to eating it tonight!

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FLAMENM 2/13/2012 9:27PM

    A trick to carmelizing onions is to make sure you have a huge pan. I have to carmelize my onions in batches. The onions and usgar need their space in the pan.

have a wonderful dinner. I LOVE Spanish tortilla and trout almandine....

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