It’s here. You can feel it. It’s there in the cool breeze that blows when the sun’s indulgently relaxing behind a cloud. It’s there in the slight nip you feel just before you hit the race tracks near the park at night. It’s there when you wake up in the morning and rush twinkly toed to the kitchen to make a quick hot cup of coffee.
Winter is finally on its way to Dubai. Though it never snows in this part of the world, it for sure affords you some moments and days where all you want to do is snuggle up in your comfy duvet and sink in with a happy story and something warm and comforting, perhaps a hearty, homemade soup.
Soups. Just the mention of it conjures up in your mind, a welcoming hearth, a lively kitchen and a smiling, wise mother who is ever ready to dole out few kind words as you sip up the thick, hot broth, spoon by spoon.
It’s so effective; the mere thought of it fills you with warmth inside. Well, with a well stocked pantry and a freezer, every day of winter can be a time of such delicious and spontaneous celebrations.
Here’s one such celebratory recipe, straight from the Bo House Kitchen:
It’s the perfect recipe to share with your family as you probably watch “You’ve Got Mail” for the umpteenth time and it will fill you up with just few staple ingredients.
1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine (optional, but well worth including it)
2 cans condensed beef broth (you can buy it from the super efficient super markets here)
1 French baguette (Or it could be a fresh loaf of bread straight from your nearest bakery)
8 ounces of sliced Swiss cheese (If possible, try and avoid the processed and packaged cheeses)
Cook it up
On a low heat, melt the butter in a saucepan. Now stir in the sugar. Add the onions and cook them over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.
Cut four thick slices of bread from the loaf. Toast the bread slices just until browned. Reserve the remaining bread to serve with the soup.
Ladle soup into oven-safe bowls. Place 1 slice toasted bread on top of the soup in the bowl. Fold the cheese slices, and place it on top of the toasted bread slices. Place soup bowls on a cookie sheet for easier handling.
Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted. Serve piping hot.