diff --git a/docs/french-onion-soup/index.html b/docs/french-onion-soup/index.html index f48cc9c..e9dc5ff 100644 --- a/docs/french-onion-soup/index.html +++ b/docs/french-onion-soup/index.html @@ -1,13 +1 @@ -

French Onion Soup

prep 15 min, cook 50 min
× 4
This staple, while a bit hard on the eyes (oh the cutting!) is very easy on the mouth! Leave off -the bread (or substitue a gluten-free option) to turn it into a gluten-free recipe, but be sure to -go easy on the cheese if there is no bread to support it. -

1

  • ½ cup
    butter (unsalted)
  • 2 tbsp
    olive oil
  • 4 cups
    onions (chopped)
Melt the butter with olive oil in an large stock pot over medium heat. When the butter foams, add -the onions and sautee until soft and translucent. Take care not to brown the onions. -

2

  • 40 oz
    beef broth
  • 2 tbsp
    dry sherry
  • 1 tsp
    thyme
  • ~
    salt & pepper
Add the beef broth, sherry, and thyme. Season with salt and pepper and bring to a boil. Reduce the -heat and reduce to a simmer. -

3

Pre-heat the oven broiler. -

4

  • 4 slices
    french bread
  • 4 slices
    provolone cheese
  • 2 slices
    swiss cheese
  • ¼ cup
    parmesean cheese (grated)
Ladle the soup into four oven-safe bowls, and place a slice of bread on top of each. Divide the -cheese between each bowl. Place the bowls on a cookie sheet and place under the broiler until the -cheese bubbles and just starts to turn brown. -
Lori Levin, AllRecipes.com, -http://allrecipes.com/recipe/13309/rich-and-simple-french-onion-soup
\ No newline at end of file +

French Onion Soup

prep 15 min, cook 80 min
× 6
This ultimate version of the bistro classic is made with homemade beef broth and caramelized onions. Aged Gruyére is key to getting the traditional bubbling crust of cheese; it's rich smooth, and melts easily.

1

  • 2 oz
    butter (unsalted)
  • 4
    onions (large, yellow)
  • salt & pepper
Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the heat to low. Press a piece of foil over the onions, then cover and cook until the onions are very soft, but not falling apart (about 50 min).

2

  • 1
    loaf french bread (½lb), cut in ½" slices
  • 1 oz
    butter
While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter a rimmed baking sheet and add the slices of baguette in a single layer. Bake until browned and crisp, turning once to get both sides (15–20 min).

3

  • 1 tsp
    sugar (white)
Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until browned (10–15 min).

4

  • 8 cups
    beef broth
  • 1
    bay leaf
Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 minutes, and then discard the bay leaf. Add salt and pepper to taste.

5

  • 2 cups
    Gruyére cheese (shredded)
When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread at the bottom of each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil until browned and bubbling (2–5 min).
Fine Cooking, http://www.finecooking.com/recipe/classic-french-onion-soup
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\ No newline at end of file diff --git a/src/french-onion-soup/data.js b/src/french-onion-soup/data.js new file mode 100644 index 0000000..8aa3ce3 --- /dev/null +++ b/src/french-onion-soup/data.js @@ -0,0 +1,54 @@ +module.exports = require("../helpers")({ + title: "French Onion Soup", + timings: { + prep: "15 min", + cook: "80 min", + }, + icons: [], + servings: 6, + description: "This ultimate version of the bistro classic is made with homemade beef broth and caramelized " + + "onions. Aged Gruyére is key to getting the traditional bubbling crust of cheese; it's rich smooth, and " + + "melts easily.", + steps: [{ + ingredients: [ + { amount: 2, unit: "oz", item: "butter (unsalted)" }, + { amount: 4, item: "onions (large, yellow)" }, + { item: "salt & pepper" }, + ], + directions: "Melt the butter in a 4-quart pot over medium heat. Add the onions, salt, and pepper. Reduce the " + + "heat to low. Press a piece of foil over the onions, then cover and cook until the onions are very soft, " + + "but not falling apart (about 50 min)." + }, { + ingredients: [ + { amount: 1, unit: "", item: "loaf french bread (½lb), cut in ½\" slices" }, + { amount: 1, unit: "oz", item: "butter" }, + ], + directions: "While the onions cook, position a rack in the center of the oven and preheat to 350°F. Butter " + + "a rimmed baking sheet and add the slices of baguette in a single layer. Bake until browned and crisp, " + + "turning once to get both sides (15–20 min)." + }, { + ingredients: [ + { amount: 1, unit: "tsp", item: "sugar (white)" }, + ], + directions: "Once the onions have finished cooking, add sugar, and raise heat to medium-high. Cook until " + + "browned (10–15 min)." + }, { + ingredients: [ + { amount: 8, unit: "cups", item: "beef broth" }, + { amount: 1, unit: "", item: "bay leaf" }, + ], + directions: "Add the broth and bay leaf to the onions and bring to a boil. Reduce to a simmer for 10 " + + "minutes, and then discard the bay leaf. Add salt and pepper to taste." + }, { + ingredients: [ + { amount: 2, unit: "cups", item: "Gruyére cheese (shredded)" }, + ], + directions: "When ready to serve, place 6 broiler-safe bowls on a cooking sheet. Place 2–3 slices of bread " + + "at the bottom of each bowl and ladle hot soup over the top. Sprinkle with shredded cheese and broil " + + "until browned and bubbling (2–5 min)." + }], + credit: { + name: "Fine Cooking", + url: "http://www.finecooking.com/recipe/classic-french-onion-soup" + } +}) diff --git a/src/french-onion-soup/index.pug b/src/french-onion-soup/index.pug deleted file mode 100644 index ba8d64a..0000000 --- a/src/french-onion-soup/index.pug +++ /dev/null @@ -1,95 +0,0 @@ -doctype html -html - head - link(href="../style2.css" rel="stylesheet" type="text/css") - meta(charset="UTF-8") - meta(name="viewport" content="user-scalable=no, width=device-width") - - body.recipe - section.header - .image(style="background-image: url('./large.png')") - - .about - h1 French Onion Soup - - .timing prep 15 min, cook 50 min - - .icons - .icon.gluten-free - .icon.vegetarian - .icon.serving - | × 4 - - .description. - This staple, while a bit hard on the eyes (oh the cutting!) is very easy on the mouth! Leave off - the bread (or substitue a gluten-free option) to turn it into a gluten-free recipe, but be sure to - go easy on the cheese if there is no bread to support it. - - section.instructions - .step - h3 1 - .ingredients - ul - li - .amount ½ cup - .item butter (unsalted) - li - .amount 2 tbsp - .item olive oil - li - .amount 4 cups - .item onions (chopped) - .detail. - Melt the butter with olive oil in an large stock pot over medium heat. When the butter foams, add - the onions and sautee until soft and translucent. Take care not to brown the onions. - - .step - h3 2 - .ingredients - ul - li - .amount 40 oz - .item beef broth - li - .amount 2 tbsp - .item dry sherry - li - .amount 1 tsp - .item thyme - li - .amount ~ - .item salt & pepper - .detail. - Add the beef broth, sherry, and thyme. Season with salt and pepper and bring to a boil. Reduce the - heat and reduce to a simmer. - - .step - h3 3 - .ingredients - .detail. - Pre-heat the oven broiler. - - .step - h3 4 - .ingredients - ul - li - .amount 4 slices - .item french bread - li - .amount 4 slices - .item provolone cheese - li - .amount 2 slices - .item swiss cheese - li - .amount ¼ cup - .item parmesean cheese (grated) - .detail. - Ladle the soup into four oven-safe bowls, and place a slice of bread on top of each. Divide the - cheese between each bowl. Place the bowls on a cookie sheet and place under the broiler until the - cheese bubbles and just starts to turn brown. - - section.credits. - Lori Levin, AllRecipes.com, - http://allrecipes.com/recipe/13309/rich-and-simple-french-onion-soup