French Onion Soup

Every time I go to a new restaurant and they have French Onion Soup on the menu, I try it. I have made many, many batches of my own and finally wrote down the recipe! I make it at home now for my family, so that I can use gluten-free bread to make the toasted cheese crouton on top. It is perfect for a cold winter night.

French Onion Soup

Ingredients

2 Tablespoons of olive oil

6 to 8 small sweet onions

5 cloves of garlic

2 Tablespoons olive oil

1 teaspoon salt

½ teaspoon pepper

5 sprigs of thyme

2 sprig of rosemary

2 Tablespoons of balsamic vinegar

4 cups of broth (I like to use 3 cups of beef and 1 cup of chicken broth)

Bread (I used gluten-free bread)

About 2 cups of shredded mozzarella

Directions

Heat olive oil in pan over medium heat. Add onions, herbs and spices. Cover and cook for 5 minutes. Stir and add balsamic vinegar. Stir for a minute or two then cover and cook covered for another 5 minutes. Repeat until onions are soft and fragrant (about 20 to 30 minutes). Add the broth and stir. Simmer for about 15 minutes. Toast bread with cheese and place on top of each mug or bowl of soup or place soup in oven safe bowls and add toast with cheese and put under broiler for a minute or two.

Serve this up on a snowy day with some mussels  or a salad, then you have a very easy fancy dinner.

If onion soup is not your thing, you can find more of my soup recipes here:

Sweet Potato Coconut Curry Soup and my favorite soups from 2016

Gluten free fresh pasta, really?

Yes really. I used to love making pasta from scratch and eating fresh pasta. There is just something so comforting about it. I had just gotten the handle on a good recipe when our house went gluten free. My challenge now is to find the right gluten free recipe (and get a pasta machine!). I am determined!

I knocked one item off my 2015 Cooking Bucket list and made a brown rice pasta last week. It was really good, but I don’t have a pasta machine or the attachment for my Kitchen Aid, so I tried to hand roll it, like I used to with fresh gluten filled pasta. This did not work as well. I rolled it until it was almost transparent, but it was still a little too thick and gummy when I cooked it. Taste was there, but consistency was not. This was the recipe I used: http://www.seriouseats.com/recipes/2014/05/gluten-free-fresh-pasta-recipe.html. I may try a couple of other recipes to see if hand rolling can work with them. If they don’t, you know what my next investment will be!

I didn’t have any sauce in the house, so used some tomatoes, onions, garlic, salt and pepper and sauteed together for a about 10-15 minutes.

I served it with some steamed peas and sockeye salmon I cooked in a foil packet in the oven with salt, pepper, lemon slices.

This weekend I may try to make Julia Child’s coq au vin! Not the most appropriate football or tailgating food, but hopefully it will be good 🙂 Here is a link to some old blogs that have more gameday appropriate food. 

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