Monday, March 16, 2009

Soup's On!

Three-Onion Soup with Cheese-Smothered Toast

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large yellow or Spanish onion, halved and thinly sliced
  • 1 large red onion, halved and thinly sliced
  • 2 leeks (white part only), rinsed well an chopped
  • 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4-6 cups reduced-sodium beef broth
  • 1 (2-inch) piece Parmesan rind
  • Reserved bread from bread bowls or 4 slices sourdough baguette, French or Italian bread, about 1-inch thick and lightly toasted
  • sliced Gruyere or Swiss cheese
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onions, leeks, sugar, and garlic and cook, stirring, until soft, about 10 minutes.

Add the broth, bay leaves, thyme, parmesan rind, salt, and pepper, increase the heat to high, and bring to a boil. Reduce the heat to medium, partially cover, and simmer for 10 minutes.

Remove the bay leaves and season to taste with salt and pepper.

Preheat the broiler. Top each bread slice with a slice of cheese. Ladle the soup into individual ovenproof bowls and place a cheese-topped bread slice in the center of each bowl. Place the bowls on a baking sheet and broil until the cheese melts, 1-2 minutes. Serve immediately.

MY NOTES: So, I saw this on Robin Miller's Quick Fix on the Food Network, but it called for wine. Then I checked her book out of the library and found one without, but it only called for 4 cups broth and the other one had 6 cups. I thought it could have used more broth honestly, so 6 cups for me next time. (Make a double batch and freeze up to 3 months)

Also, I don't have "ovenproof bowls" so I just toasted my bread, same effect. The parmesan rind is optional - I didn't have one and it tasted fab. We LOVED this and we used swiss cheese, but I really want to try it with the Gruyer. And the cheese is the most expensive thing to buy - everything else is under $5! Same with this next recipe-

Italian Pork & Beans

  • 3 Tbs. EVOO
  • 1/3 lb chunk of Pancetta, cut into 1/4 inch dice
  • 1 medium onion, finely chopped
  • 1 carrot, peeled and grated
  • 2 celery ribs with leafy tops finely chopped
  • 2-3 garlic cloves
  • 1 bay leaf
  • 2 cans white beans drained
  • salt & pepper
  • 1 cup chicken stock
  • 2 cups tomato sauce
  • crusty bread for mopping
Heat EVOO in skillet over medium heat. Cook pancetta (or ANY meat, I've used chicken, sausage, ground beef, bacon, turkey bacon, anything you like) for five minutes, until crisp. Add veggies, garlic, and bay leaf and cook for five more minutes. Add white bean, season with S&P, then stir in stock and tomato sauce and heat through. Remove bay leaf and serve. So easy, love it from Rachel Ray.

Flamin' Chicken Chili

No picture, but a favorite among EVERYONE who tries it. I love it because you can buy all the ingredients and put it in your pantry and it's fantastic to just throw together without having to go to the store.

  • 1 lb. chicken breast, cooked and cubed.
  • 2 cups chicken broth
  • 1-26 oz. cream of chicken soup
  • 1-4 1/2 oz. can mild diced green chilies, drained
  • 1-10 oz. can Rotel diced tomatoes with green chilies, drained
  • 1-16 oz. can ranch style beans, drained.
  • Cilantro and lime juice to taste. (fresh lime is worth it, 1-2 limes)

Combine and heat through.

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