Lemon Coconut Cupcakes-1770

May 3, 2019 by Gayle Leave a Comment

Lovely little lemon cupcakes made with creamy coconut milk and finished with a lemon glaze

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Gayle McLeod

Enthusiastic family-feeder. Intrepid home cook. Recipe maker. Picture taker. Sharing everyday recipes that fuel our family life.

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Nothing reminds me more of growing up in the 80’

French Onion Soup: A Love Story 🥰🤗⁣
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French Onion Soup is one of those meals that I never use a recipe for and thoroughly enjoy the process of making. A product of hardy produce and pantry staples, this soup is favourite to cook when I have the time but not the will to go to the grocery store. #snowday ⁣
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Here’s what you’ll need:⁣
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• plenty of TIME⁣
• salted butter⁣
• a lot of plain ol’ yellow onions (like, at least 3 lbs)⁣
• aromatics like fresh thyme, and/or a bay leaf⁣
• beef stock (I’ve been known to use chicken or veggie in a pinch and will add a little oomph in the form of @betterthanbouillon, if needed)⁣
• dry sherry or white wine⁣
• day-old bread (sourdough works great)⁣
• cheese (Emmental or gruyere are pretty classic, but mozzarella or parmesan work great too)⁣
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Warm a large pot with a few pats of butter and the aromatics over medium-low heat and, as you peel and slice the onions, add handfuls to the pot to get the caramelizing under way. Stir every so often to ensure even cooking. This step alone will take nearly an hour and is where flavour happens. The more intense (not to be confused with burnt!) the onions are, the more flavour your soup will have. If the onions dry out, just add more butter.⁣
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Once the onions are a glossy, deep brown; deglaze the pot with a big splash of dry sherry or wine. Stir to scrape up all the browned bits then pour in the stock. The amount you need will depend on the quantity of the onions. Pour in enough stock until you reach the familiar consistency of French onion soup, then add a little more as the stock will reduce while simmering. ⁣
Simmer very gently for 45 minutes to an hour, then taste and adjust, adding more salt if needed and even an extra splash of sherry. ⁣
Ladle the soup into oven proof bowls and, rather than use a slice of bread to top the soup, use torn pieces or cubes of stale bread that are more readily scooped up with a spoon. Top the croutons with shredded cheese and bake in a hot oven until bubbly around the edges. Broil for a minute or two if needed and serve. ⁣
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Now, who’s making some soup today?⁣
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#cs_nourish with @frenchlyphotography @creativelysquared ⁣
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