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Thursday, M arch 19, 2015 - The IFP - H alton H ills - w w w .theifp.ca Page 31 !SETAD EHT EVAS SDNUORGRIAF NWOTEGROEG YRUOMRA DLO EHT / EMOH S'EBOLG 004$ TSOC 61  21 SEGA :13  02 YLUJ 11  7 SEGA :71  6 YLUJ MUSICALTHEATRE SUMMER CAMP ac.snoitcudorpebolg.www 5 Armstrong Ave., Georgetown PHONE 905-873-2989 OR EMAIL FOR FALL BROCHURE danceco@sympatico.ca | www.georgetowndancecompany.com Dancing is like dreaming with your feet • lessons for all ages and genres • recreational and competitive programs • convenient local recital • over 20 years experience Ample Free Parking ve., Georgetown We do ALL Automotive Maintenance CAA Approved Vehicle Repair Facility Serving Halton Hills & Georgetown Since 1985 ™ 354 Guelph St. Unit 21, Georgetown 905-877-8220 bstephens@quikautokrown.com - Ask about our monthly specials •Tree Pruning • Removals • Storm Damage • Small Shrub & HedgeTrimming •Tree Cabling & Bracing • Stump Grinding IT'S LONELY AT THE TOP email: jay@hilltoptreecare.ca www.hilltoptreecare.ca FREE Estimates • Fully Insured Office: 905-877-5279 Cell: 416-996-9338 COMMENT Soup prompts memories of an old restaurant French Onion Soup has got me thinking of a little restaurant that used to exist in George- town in the 1980s. I can't recall the exact name but it was something along the line of 'The Soup Kettle'? It was on Mill St., just around the corner from my family's catering business, so be- tween Guelph and Main Sts., beside the old post office, just before you get to the Salva- tion Army store. I have no idea who owned and operated the business, but I remember eating there in my early teen years, so it must have been around in the early '80s. Anyhow, they made the best soups! It was a tiny little spot maybe only 20 seats, if that. They were not open for breakfast or dinner- just lunch. And they specialized in soups and sandwiches. My recollection was that everything was homemade. Perhaps I'm wrong, but it didn't strike me as the type of place to open up a frozen bag of soup and heat it up in the pot. I think they only served a few soups each day and they were the real deal. Does anyone else remember this place? Too bad they're not around right now, I could use a bowl of homemade soup right about now in the -18 degree weather! If you remember them or perhaps you know what happened to them, send an email to the address above and solve the great mystery of the disappearing soup res- taurant! Have fun and keep cooking! French Onion Soup Serves 4-5 INGREDIENTS • 2 tsp olive oil • 2 tsp butter • 1 lb cooking onions, sliced • 1 tsp dried thyme leaves • 6-8 cups beef stock • 1/2 cup dry red wine or 1/4 cup sherry • freshly ground black pepper • baguette • Mozzarella cheese METHOD 1. Melt oil and butter together in soup pot. Add onions and sauté on medium- low heat until golden, approximately 30 minutes. Stir often. Add thyme. 2. Add stock and wine. Simmer ap- proximately 45 minutes. 3. Taste and adjust seasoning. Add pepper. 4. Ladle into oven-safe individual soup bowls. Cover the top of the soup with sliced baguette, then one quarter cup shredded mozzarella cheese (or more) on each bowl! 5. Broil until cheese is melted and light- ly browned. CHEF'S NOTE: When using a commercial stock, be aware of the salt content. As the soup cooks, some stock evaporates and this in- creases the salt content. To help this, I add 1 large cut up potato as the soup is cooking to absorb some of the salt. Remove the po- tato before serving. By Lori Gysel & Gerry Kentner whatscooking@theifp.ca What's Cookin'