Tag Archives: Soup

French Onion Soup

10 Apr

What to do with an abundance of onions??? Make French Onion soup of course!!! I’m sure you have all had this delicious soup once or twice in your lives. It’s a caramelized onion and beef broth based soup topped with croutons and cheese.  It’s hard to believe this used to be known as the poor mans soup. I would pay good money for a bowl of this tasty stuff. In fact I would pay good money for anything with caramelized onions. Luckily I found a great recipe so I don’t have to pay anything at all and I can have it whenever I want. 🙂 It’s really one of those soups that are impossible to mess up. That’s probably why it tastes so good at every diner and deli you go to. Give it a try and let me know what you think.

French Onion Soup

Ingredients

  • 1/2 cup unsalted butter
  • 4 onions, sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 2 fresh thyme sprigs
  • Kosher salt and freshly ground black pepper
  • 1 cup red wine
  • 3 heaping tablespoons all-purpose flour
  • 2 quarts beef broth
  • homemade croutons
  • 1/2 pound grated Gruyere

Directions

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you’re ready to eat, preheat the broiler. Ladle the soup into bowls, top each with croutons and grated cheese. Put the bowls into the oven to melt the cheese.

* For the croutons: Cut day old french bread into cubes. Drizzle olive oil and dried herbs of your choice onto bread. Bake for 10-15 min in a 350 degree oven.

Chilean Sea Bass Stew

14 Mar

This Chilean Sea Bass Stew is one of the first recipes I mastered. I discovered it when I was a budding chef of my own kitchen. I have been making it for years, it’s definitely a favorite in my household. 🙂 If you have never had chilean sea bass then this is the recipe for you. This fish can be a little pricey, but I promise it’s worth it. The stew absorbs all the wonderful flavor of the fish and I have to say it somewhat resembles the divine taste of butter (and we all love butter!!! yum butter fish). It’s flakey, tender, and juicy!!! What more could you ask for!!!

{carrots, onion, and garlic}

{canned tomatoes and extra red pepper flakes}

{the star of this delicious dish: chilean sea bass}

Ingredients

Stew:

  • 1/3 cup extra-virgin olive oil, plus extra for drizzling
  • 1 medium carrot, peeled and chopped into 1/2-inch pieces
  • 1 onion, chopped
  • 2 cloves garlic, chopped (more if you wish) 🙂
  • Kosher salt
  • 3/4 cup white wine, such as Pinot Grigio
  • 1 (28-ounce) can crushed Italian tomatoes
  • 1 cup water
  • 1/2 teaspoon red pepper flakes, plus extra for garnish
  • 1 1/2 pounds chilean sea bass, skinned and cut into 3/4-inch chunks
  • 1/4 cup chopped fresh flat leaf parsley

Crostini:

  • 1 (1-pound) loaf ciabatta or rustic bread, trimmed and cut into 3/4-inch thick slices
  • Olive oil, for drizzling, plus 3 tablespoons
  • 1 garlic clove, halved

Directions

For the stew: In a 6-quart, heavy bottomed stock pot or dutch oven, heat 1/3 cup of oil over medium-high heat. Add the carrot, onion, and garlic. Season with salt and cook, stirring frequently, until the vegetables begin to soften, about 5 to 8 minutes. Turn the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes, water and red pepper flakes. Reduce the heat and bring the mixture to a simmer. Cover and cook until the vegetables are tender, about 18 to 20 minutes. Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, about 5 to 8 minutes. Season the stew with salt, if needed.

For the crostini: Put an oven rack in the center of the oven and preheat the oven to 375 degrees F.

Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 12 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.

Ladle the stew into serving bowls and garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.

Roasted Garlic and Tomato Soup with Bacon Gouda and Avocado Grilled Cheese

21 Feb

Tomato soup and grilled cheese sandwiches was one of my favorite meals growing up. It holds a special place in my heart, I remember having it at least once a week.  I loved dipping my cheesy sandwich into warm, creamy soup. I have come along way from Campbell’s and Kraft (not that there’s anything wrong with that). I guess you can say this is my more adult version of the childhood classic. It’s fresh, easy, and delicious and you don’t have to wait for a cold winter night to make it. It’s good all year round. 🙂

{I used black forest bacon for the sandwiches. If you don’t know about black forest bacon you have to try it. It’s one of the best things in the world.}

Roasted Garlic and Tomato Soup

Ingredients: (serves about 6)

15 whole Roma Tomatoes
6 Tablespoons Olive Oil, divided use
1-½ tablespoon Balsamic Vinegar
3 tablespoons Brown Sugar
1 tablespoon Salt
1 teaspoon Fresh Cracked Black Pepper
1 Tablespoon Red Chili Pepper Flakes
2 teaspoons Italian Seasoning
3 whole Heads Of Garlic (peels Left On), plus 2 cloves, chopped, divided use
1 whole Onion, chopped
1 bunch Lemon Basil (or Regular Basil), stems removed and chopped
¼ cups Flat-leaf Parsley, chopped
3 ½ cups Chicken Stock
1 cup Croutons
½ cup Shaved Parmesan Cheese

Preparation:

Preheat oven to 400 degrees F and line 2 baking sheets with foil.
-Cut the Roma tomatoes in half and place in a large bowl; add the 2 Tablespoons of olive oil as well as the balsamic vinegar and other ingredients down through the Italian seasoning to the tomatoes, and toss to coat; add to baking sheet to roast for 45 minutes.
-Cut the tops off of the 3 heads of garlic and add 2 Tablespoons of the olive oil; wrap the oiled heads tightly in foil, and place them next to the tomatoes to roast for 40 minutes.
-Once tomatoes and garlic are roasted, set aside to cool slightly until they can be handled; then squeeze the roasted garlic cloves out of their papers, discard papers and set aside the roasted garlic.
-In the meantime, in a large pot over medium heat, add the remaining 2 Tablespoons of olive oil, the chopped onion and 2 fresh, chopped garlic cloves. Allow them to become aromatic and translucent. Then add the roasted tomatoes (and all of their juice from the baking sheet), and the roasted garlic; add the basil and parsley and stir to combine; add the hot chicken stock  and allow to gently simmer without lid, for about 20 minutes.
-Finally, add the grated Parmesan cheese, and using a hand immersion blender, puree the soup until smooth and all tomatoes are completely pureed (if using a blender, work in small batches to puree- be careful to not overfill the blender, as hot soup can splatter); check the salt/pepper, and adjust, if necessary; keep soup warm.
-Ladle soup into serving bowls, and garnish with basil, parmesan cheese and croutons.