My dear friend "C" embraces life so, when the reminder for supper club came out and labeled the theme as Tyler Florence, Napa inspired, rustic, localvore and a sparkly NYE redux I giggled but, was not surprised. Most of us in the group spent NYE in our pajamas with greasy pizza, kids and eyes closed before midnight. And when I say midnight I mean the east coast midnight even though we are southern California girls. Pathetic but, that is our reality. In order to not let an opportunity to sparkle pass us by "C" encouraged us to dress in cocktail attire. This group loves them some glitter and some good food. Cocktail hour started with a woo woo cocktail, artichoke fritters and crostini. Tyler Florence can really throw down some vodka, butter, oil and down right yumminess.
The table was localvore inspired with fresh artichokes, oranges and succulents from the farmers market. Very rustic, local, and beautiful. Each place setting had a quote from Tyler which started with "family is the people you spend a great deal of time with, care for and trust...a two-way street". The quote was perfection for this group as I know in my heart I could call any of them at any time and they would be there for me. They feel like family and even though we could have spent the evening munching on the amazing osso buco over creamy polenta with serious and deep conversation we choose to talk about completely ridiculous things like if you could be any celebrity who would you be. Love the family of friends I have choose in life.
I made the french onion soup which was good but, I would increase the onion a bit, decrease the broth a bit and let the soup sit and cool a bit to let the flavors meld a bit more. It definitely tasted better when I reheated it to serve at the house. French onion soup is a bit rustic and comforting yet decadent and delicious in one little bowl of love.
french onion soup adapted: tyler florence
1/2 cup unsalted butter 4 large onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs kosher salt and freshly ground black pepper 1 cup red wine 3 heaping tablespoons all-purpose flour 1.5 -2 quarts beef broth 1 baguette, sliced 8 ounces grated gruyere
Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25-30 minutes.
Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5-10 minutes. Discard the bay leaves and thyme sprigs.
Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 8-10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven under broiler to toast the bread and melt the cheese.