This recipe has come down through the ages, and while it’s not the only recipe, it is delicious.
French onion soup, with its cheap and common ingredients, probably originated with the canuts. These laborers were the backbone of Lyons’ famous silk industry, working up to 18 hours a day weaving and screening the silk that France’s aristocracy so adored. Poor, the canuts used their limited resources to concoct inexpensive dishes that would sustain them during the long working hours. I like to think of if as “Glamorous Peasant Soup”.
For an inexpensive, hearty dish, this soup can be served as a starter or a meal all in itself. It all depends on your appetite.
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. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.
Ladle the soup in bowls and float several of the Gruyere croutons on top.
Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
Chowder comes in many forms- But this one has become my new favorite. Thanks in part to Mrs. Ree “Redhead” Drummond aka The Pioneer Woman. I love that woman, not only is she a wonderful down to earth cook, but she’s a wiz at presenting something so simple that in the end tastes like there was a ton of time put into it.
Example: This soup, it’s almost to easy to make yet it could feed a small crowd. Add some hot Sourdough bread to dunk into this creamy concoction and let the “Oohs and Awes” begin.
3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
5 ears Corn, Kernels Sliced Off
¼ cup All-purpose Flour
3 cups Chicken Stock Or Broth
2 cups Half-and-half
1 cup (heaping) Grated Monterey Jack
1 cup (heaping) Pepper Jack
⅓ cup Sliced Green Onions
In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.
Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.
Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.
Ladle into bowls and serve immediately.
*** This is so extra delicious when served with fresh Sourdough Bread and garnished with extra bacon bits and chopped green onions.
Here are some of the beautiful “Rainbow” of vegetable love ingredients that this soup begins with. So Pretty you little veggie darlings are!
Then there is the Bacon and Onion – This goes in the pot first
Cook the onions for a couple of minutes then add the cut pieces of Bacon and cook for another minute or so.
Then add the diced Bell Peppers and continue cooking for a few minutes (3-5 mins)
Finally add the Corn and continue cooking for (5 minutes).
One of the final steps is to stir in the grated Monterey Jack & Pepper Jack Cheese, along with the chopped green onions.
This is what your pot will look like at this point -Almost time to eat!
The Grand Finale!!!! – Happy Eating………………………………………xo………Mis
**Suggested Serving: your favorite bread or croutons
In a saucepan, saute onion and pimentos in butter for 5 to 7 minutes. Blend in flour. Add stock and cream. Cook until thick. Add cheese and stir until melted. Add ¼ cup green onions, salt and pepper, to taste, and cayenne if desired. Garnish with remaining green onions
Read more at: http://www.foodnetwork.com/recipes/paula-deen/creamy-cheddar-soup-recipe/index.html?oc=linkback
It’s seems that everyone has a “Julia Story” – Well I did enjoy the movie “Julie & Julia” however I wasn’t real convinced the the real Julie Powell had a deep passion for cooking. Just my little take on things. However I do know that Julia Child found her greatest joys in her life being behind the stove and chopping things up on the cutting board. Simple as that.
I made my very first Beef Bourguignon for my Mr. Hubs 6 years ago. He has always been the best “taste tester” for all things that get made in my kitchen. He’s honest to the bone if he’s not real over the moon impressed he will tell you. But after his very first taste of this french stew he turned to me and said “That can make a man fall in deep love”. So there you have it girls. You know that old saying “A way to a man’s heart is through his stomach” well it’s very true in this case. After making this for your beloved you can be pretty darned sure that if your dating “He may ask you to marry him” or if you are already married “You may just get an extra kiss or a bouquet of flowers”.
Author: Julia Child- Mastering The Art of French Cooking
Recipe type: Stew
3 pounds trimmed boneles stewing beef, cut into 1½-inch chunks
1 tablespoon salt
1 teaspoon crushed black peppercorns
2 fresh thyme sprigs or ½ teaspoon dried thyme
3 cups thinly sliced onions
1½ cups thinly sliced carrots
Several peeled and smashed large garlic cloves
¼ cup plus 1 tablespoon olive oil or vegetable oil
3 tablespoons red wine vinegar
4 chopped fresh Italian plum tomatoes
2 imported bay leaves
¼ cup water
1 cup strong beef stock or broth, plus more
Young red wine, such as Chianti or Zinfandel
Toss the cut meat in an enameled or stainless casserole with 1 tablespoon salt blended with 1 teaspoon crushed black peppercorns and 2 fresh thyme sprigs or ½ teaspoon dried thyme. Add 3 cups of thinly sliced onions, 1½ cups thinly sliced carrots, several peeled and smashed large garlic cloves and ¼ cup olive oil or vegetable oil. Toss thoroughly, then toss again with 3 tablespoons red wine vinegar. Cover and refrigerate overnight.
Dry the beef chunks in paper towels. In a medium frying pan, cook the marinade vegetables and any accumulated liquid over moderate heat until the onions are translucent.
Meanwhile, set a large heavy frying pan over moderately high heat and add 1 tablespoon oil. Add the beef in batches and cook until the chunks are well browned all over. Return the meat to the casserole and strew the cooked marinade vegetables on top, along with 4 chopped fresh Italian plum tomatoes and 2 imported bay leaves.
Discard the fat from the pan in which the meat was browned. Deglaze the pan by pouring in ¼ cup of water and simmering it for a moment. With a wooden spoon, scrape all the flavorful brown bits from the bottom of the pan into the liquid and pour over the beef. At this point, pour in 1 cup of strong beef stock or broth and enough good young red wine to almost submerge the ingredients. Cover and refrigerate the stew overnight; the wine marinade will only improve the flavor.
Bring the stew to a simmer on top of the stove, then set it, covered, in a 300° oven so that it barely bubbles. You can stop the cooking at any point and continue the following day. It will take about 2½ hours for the meat to become fork-tender; take an occasional small bite to be sure. Let the stew cool, then cover it and refrigerate overnight.
Using a spoon, skim all the solidified fat from the surface. Reheat the stew, then strain the hot cooking liquid into a large nonreactive saucepan, pressing on the cooking vegetables, which will have disintegrated considerably by this point. Taste the sauce very carefully for strength and seasoning, and boil down rapidly if it seems weak; you should have about 2½ cups.
If the sauce seems too liquid, thicken it with a slurry: for each cup of sauce, you'll need 1 tablespoon all-purpose flour blended in a bowl with 1½ tablespoons cold beef stock. Whisk dribbles of hot sauce into the slurry, then whisk the slurry mixture into the sauce. Simmer for several minutes, then pour the hot sauce over the warm stew and simmer for several minutes before serving.
MAKE AHEAD You can keep the stew warm in its covered casserole on a hot plate for about half an hour. If dinnertime is still some hours away, let the stew cool, then press a piece of plastic wrap over its surface and put it in the refrigerator. Rewarm it slowly. NOTES Choose flavorful cuts, such as chuck and round, that benefit from long, slow, moist cooking and won't fall apart.
Don't try to rush when you're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes to do right. Make sure you dry the meat thoroughly on paper towels before browning it, and don't crowd the pan. Damp meat won't brown, nor will pieces that are too close together in the pan.