French Onion Soup

The thing you need to make good french onion soup is patience.  You have to slowly cook the onions to allow their natural sugars to caramelize.

2 tablespoons butter
2 tablespoons olive oil
5 medium onions thinly sliced
a pinch of dried thyme

2 tablespoons brandy or sherry
3 1/2 cups canned beef broth
1 1/2 teaspoon salt
1/2 teaspoon pepper

3 slices toasted french bread
3 tablespoons shredded swiss cheese

Heat butter and oil in large stock pot until butter is melted. Add onions and thyme.  Cook over medium heat stirring constantly keeping a vigilant eye on onions so they do not burn.  As soon as they start to brown after about 15 minutes reduce heat to medium low and continue to cook, stirring often, until onions are a rich brown color about 40 minutes.

Add brandy or sherry and cook on high until alcohol is reduced.  Add beef broth, bring to boil, then reduce heat to low and simmer for 20 minutes.  Season with salt and pepper.

Ladle into 8 ovenproof soup bowls or crocks that are on a cookie sheet.  Top with slice of french bread, sprinkle with cheese.  Bake at 450 degrees until cheese melts and turns light brown.

ENJOY!

Chicken Noodle Soup

It is cold and snowy here, so what would taste better than some hot soup.  This uses canned chicken broth so it is quick, but it will taste fresher than just a can of soup.

3-4 cooked chicken breasts cut into small pieces

4 cups canned chicken broth

1 cup chopped carrot

1 cup chopped celery

1 cup chopped onion

8 ounces of uncooked noodles or pasta

Put chicken, broth and vegetables in a  large pot, bring to a boil then turn down to low and simmer for about 45 minutes until the vegetables are tender.  Bring back to boil and add noodles or pasta and cook until finished according to the directions on the package. Add salt and pepper to taste. Enjoy!

Asparagus Soup

If you like asparagus,you will definitely like this soup.

2 tablespoons of butter

1 medium onion chopped

12 ounces of asparagus cut into one inch pieces

3 tablespoons flour

¼ tsp salt

1/8 tsp pepper

1 14.5 ounce can of chicken broth

1 cup half and half or light cream

Melt butter and sauté onion until tender about 10 minutes.  Add

asparagus and cook 1 minute. Stir in flour, salt and pepper until

blended.  Gradually stir in broth, heat to boiling, stirring

constantly.  Reduce heat, cover and simmer for 5 – 10 minutes until

asparagus is tender.  Spoon half of the mixture into a blender or food processor and

puree. Return puree to pot and stir in half and half.  Heat through, do not

boil.