Demonology*

Sorry about yesterday's moody post. Just wasn't feeling it, if you know what I mean.

So I decided to do something about it. I ran out to the market, picked up some ingredients and some super-duper fresh bread (I love bread) and I made this soup. It's called Avgolemono, and it's so fucking good. I didn't make my own chicken stock. Who does that? I used this heavy stock made from rotisserie chicken I found at the market. It was so dark it almost looked like beef stock. I also added some shredded roasted chicken and I substituted arborio rice for the orzo. Just because I felt like it. That's right.

Nothing like some really good soup and some really good bread to put me in a better mood. I hope it has a drowsy effect on me for later tonight. Would love a good 8-hour sleep this evening.

*Oh, and the post title? Demonology is one of spell checks suggestions for a correct spelling of Avgolemono. I thought that was kinda funny.

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For Kitty

Because it was requested by Kat, here is a recipe that I stole (that's right) from the NY Times a few weeks ago. It was yummy! Much more like a savory bread pudding than a soup, but equally delicous.

Soupe a l'Oignon Gratinee

1 baguette, cut into 1/2-inch slices (around 30 slices)
9 tablespoons butter, softened
9 ounces Emmental cheese, finely grated
8 medium yellow onions, finely sliced
1 tablespoon kosher/sea salt
1 cup tomato puree

1. Toast the baguette slices and coat each with butter after they have cooled. Then spread a generous layer of the Emmental cheese over them. Use all but about 1/2 cup or more of the cheese.
2. In a large saucepan, melt the remaining butter (or 4 tablespoons) and saute the onions until they are very soft and golden.
3. In a casserole dish (at least 5 quarts. I used a Dutch oven), arrange a layer of 1/3 of the bread slices. Spread 1/3 of the onions over them, followed by 1/3 of the tomato puree. Repeat for two more layers. Sprinkle the remaining grated cheese on top. To avoid boiling over, dish must not be more than 2/3 full.
4. In a saucepan, bring 1 1/2 quarts water to boil. Add the salt. Very slowly, pour the salted water into the casserole, near the edge, so that the liquid rises to the top layer of cheese without covering it. You may need more or less water.
5. Preheat the oven to 350 degrees. Put the casserole on the stove and simmer, uncovered for 30 minutes. Then transfer to hot oven and bake uncovered for 1 hour. The soup is ready when the surface is crusty, golden cake and the inside is unctuous (nice word!) and so well blended that it is difficult to discern onion from cheese. Each person is served some of the baked crust and some of the inside, which should be thick but not completely without liquid. Serves 6.

PS - Betcha y'all didn't know that I had mad kitchen skillz. OK, I promise never to type "skillz" again.