I have been making this recipe for years. Not sure where I got the recipe. All I know is your house will smell fabulous while those onions are caramelizing. Way better than any restaurant.
French Onion Soup
1/4 cup butter
1 1/2 pounds yellow onions, thinly sliced (I like sweet onions like Vidalia. I usually use 4-5 onions.)
1 Tablespoon sugar
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 Tablespoon flour
1 – 32 ounce box/can beef broth
6 slices French bread
2-3 cloves garlic, split
2 -3 cups shredded Gruyere cheese (you can use mozzarella too. Any cheese that melts. Gruyere is delicious though.)
- Melt butter in large sauce pot over medium heat.
- Add next four ingredients. Cook over medium heat, stirring occasionally, 30-45 minutes or until onion is browned.
- Stir in flour and 2 Tablespoons broth. Cook 1 minute. Stir in remaining broth.
- Bring to a boil. Lower heat and simmer, covered for 30 minutes.
- About 15 minutes before serving, preheat oven to 375 degrees.
- Place break on baking sheet. Bake for 5 minutes or until lightly browned. Remove from oven. Rub each side of toasted bread with garlic.
- Ladle soup into six oven proof bowls or crocks. Place 1 slice of bread in each, sprinkle with cheese to cover. Bake 15 minutes or until cheese melts
That’s it. Simple and very delicious! Enjoy!!
I was listening to one of my favorite podcasts, The Splendid Table, this week. She was interviewing Tom Douglas, a chef from Seattle. While she was interviewing him he was making one of his favorite recipes; Tomato Soup. That gave me the idea to make tomato soup and grilled cheese for dinner tonight. I went to my favorite store, Costco, to grab some artisan bread. I picked up Rosemary Parmesan along with some Provolone cheese. I had all the ingredients at home for the tomato soup. This was a truly simple and delicious dinner. All done under an hour. What an incredibly flavorful tomato soup and grilled cheese sandwich!
1 tablespoon unsalted butter
1 tablespoon olive oil
1 medium onion, thinly sliced
3 garlic cloves, smashed with the side of a knife and peeled
5 cups canned whole tomatoes in juice (or 2-28 ounce cans)
1 cup water (I used beef broth)
2/3 cup heavy cream
2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed (I did 1/2 teaspoon)
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon celery seed (I did not add this ingredient)
1/4 teaspoon dried oregano or
1/2 teaspoon finely chopped fresh oregano
1 tablespoon sugar
1. Heat the butter and olive oil in a large saucepan and saute the onion and garlic until the onion is translucent, about 5 minutes. Add the tomatoes, water, cream, salt, red pepper flakes, celery seed, oregano, and sugar. Bring to a boil, then lower the heat and simmer for 15 minutes.
2. After 15 minutes, use your immersion blender to puree the tomatoes in the soup. Then bring to a simmer for another 5 minutes. If you don’t have an immersion blender then you need to remove from the heat and puree in batches in the container of a blender. Return the soup to the pot and reheat to a simmer, seasoning to taste with more salt and pepper.
3. Serve the soup with a salad and/or your favorite sandwich. I chose grilled cheese tonight.
Grilled cheese and tomato soup remind me of some lunches I had when I was little. Campbell’s Tomato Soup and grilled cheese with American cheese. This is a grown up version and just as simple and delicious. Enjoy!!
I love this time of year. I enjoy being in my kitchen when it is cooler out. I really enjoy being there when it is a cloudy, rainy, cool day. This time of year is “comfort food” time. I made a sausage soup that you can make and serve in less than an hour. Serve with a salad, sandwich, fresh loaf of bread or all by itself. This is super simple and incredibly delicious. Here goes!
Sausage Soup (or stew or chili…you tell me!)
1# hot sausage (I bought it out of casing. If all you have is sausage in the casing, just take it out. Also, I like a little spice. If you don’t like that get mild or sweet Italian sausage. It is your soup after all!)
2 carrots, chopped
1 onion, chopped
1 28 oz can diced tomatoes, drained (You could use a 15 oz can. I like tomatoes.)
1 15 oz can great northern beans, drained (or any beans you have in your pantry, kidney, black, whatever you like)
1 32 oz carton chicken broth
1/3 cup chopped fresh basil
Salt and Pepper
1. Using a saucepan, fry the sausage until no longer pink, about 10 minutes. I keep breaking apart with a wooden spoon, until crumbly. Drain off excess fat.
2. Add carrots and onion, saute with the sausage until onion is opaque, about 5 minutes.
3. Add rest of ingredients, except basil. Simmer for 30 minutes. Add basil last 5 minutes of simmering. All done!
This is so easy. I just threw it together one evening when I came home from work. Find stuff in your fridge and pantry and have fun with it. You never know, you may make something so delicious you will want to share it with others. ENJOY!!