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french onion soup

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Homemade French Onion Soup Recipe

I had such a great weekend and not only because we won a vacation! (I still can’t believe it!) Ryan’s sister and her hubby went away for the weekend to celebrate their 10 year anniversary so our nephews stayed with us for the weekend. On Saturday we took them to Union Beach to volunteer and they were such good sports! I felt like it was a really great opportunity to teach them a lesson and to giveĀ  back to the community. I wasn’t sure how they’d react, but my oldest nephew came up to me at the end and said how good it felt to help others. How sweet is that?!

I’ve been meaning to try making french onion soup for a long time now and figured this was the perfect Autumn lunch since our family would be over! This recipe is based off of several different recipes I pulled from books or magazines and was delicious and filling!

 

French Onion Soup Recipe
6 Servings, 15 minutes prep and 30 minutes cooking time

Ingredients

  • 4 tablespoons unsalted butter
  • 1.5 pounds onions
  • 1 teaspoon sugar
  • 2 tablespoons all-purpose flour
  • 1.5-2 large boxes of low sodium beef broth
  • 1/4 cup red wine
  • 6 slices french bread
  • 6 ounces sliced Gruyere cheese
  • 6 ounces shredded Parmesan
  • 6 beef bullion cubes

 

1. Melt butter in a very large, deep pot over medium heat. Add onions and stir to coat. Cover and cook for about 15 minutes, stirring occasionally until onions are very soft and begin to turn a golden brown color. (Yum!)

2. Uncover and increase heat to medium/high heat. Add sugar and cook uncovered for 10 minutes, stirring often. Sprinkle onions with flour and cook for another minute. Stir in broth, wine, 1 cup water, and beef bullion cubes. Simmer, uncovered for 5 minutes.

3. Toast slices of bread in the broiler until lightly toasted, about 1-2 minutes on each side. Place six ovenproof bowls (I love these) on a baking sheet and divide soup equally.

4. Place a piece of toast on the top of each serving of soup and top with Gruyere slices, followed by a generous sprinkling of shredded Parmesan. (The cheesier the better!) Heat under broiler for about 3 minutes or until the cheese is bubbly and deliciously melted. Carefully remove from oven and enjoy while warm!

snowy day soup

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It’s been snowing/raining all day and it’s making me more anxious for the spring to get here! Today was the perfect day for a spicy tomato soup lunch!

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I’ve had this recipe stored in my recipe book for about a year now, and have been waiting for the perfect day to make this savory cold day treat. All of the ingredients were items I always have stocked in my pantry, so it was super easy to make, and was really filling for even a quick after work dinner. I didn’t add the beans into the soup because we’re not really ‘bean’ people. The recipe doesn’t say, but I cooked the pasta directly in the soup. The starch from the pasta adds a nice consistency to the broth.

Before I made the soup Ryan kept saying if he wanted tomato soup, he would just have Campbell’s we have in the pantry (brat). Even though he originally said he didn’t want any, he devoured a spicy bowl in record time, and even gave me the sly smile when I asked how it was. Why couldn’t he just give me the satisfaction…? The soup is amazing!

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I love making soups, sauce and stuffed peppers to freeze. There’s something about a stocked freezer that makes me feel so damn good.

ribollita recipe

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Now that it’s getting chillier I need to try THIS recipe!! Everything prepared on the Barn Warming episode of the Barefoot Contessa looked completely amazing, and is making my mouth water even thinking about it!

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