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Ingredients: 3 Tablespoon(s) Butter 1 Tablespoon(s) Olive oil 1 1/2 Pound(s) Onions;thinly sliced, 5-6 lg 1/2 Teaspoon(s) Sugar 1 Teaspoon(s) Salt 1 large Clove garlic; thinly sliced 2 Tablespoon(s) Flour 2 Quart(s) Beef stock; hot 2 Cup(s) Dry red wine; good quality 1 Dash(s) Red wine vinegar 1 Pinch(s) Thyme 1 Bay leaf 1 French bread loaf 1 Pound(s) Gruyere cheese Directions: Melt the butter and olive oil together in a heavy, 4-quart soup pot. Add the onions, cover, and cook over low heat for 15 to 20 minutes, stirring occasionally. Raise the heat to moderate, uncover pan, and add sugar and salt. Cook 20 to 30 minutes longer, stirring frequently, until the onions have turned a rich, mahogany brown. Reduce heat to low, add the garlic, and cook 1 minute. Blend in the flour and cook, stirring constantly, for 2 to 3 minutes. Remove the pan from the heat and blend in 1 cup of hot stock, making sure the flour is completely dissolved. Stir in the remaining stock, the wine, vinegar, thyme, and pepper, and bring to a boil. Lower heat and simmer slowly, cover slightly ajar, for 30 minutes. Add bay leaf the last 15 minutes, discarding it at the end of cooking time. Taste for seasonings and adjust as needed. NOTE: The soup can be prepared several days in advance (in fact, it improves with age), but if you are planning to serve it gratinee, have your guests clamoring at the table as you remove it from the broiler, or the crust will sink like a leaky barge. Therefore: Preheat the broiler. Smear a bit of butter in the bottom of individual earthenware (or other heatproof) bowls, and place them on a cookie sheet. Place a croute on the bottom of each bowl and sprinkle generously with Gruyere. Repeat this procedure in each bowl. Ladle in the simmering soup. Float another croute on top of each serving, sprinkle on more Gruyere and a drift of Parmesan. Drizzle with a bit of melted butter, and whisk the bowls under the preheated broiler for a few minutes. Watch carefully. When the cheese is crusty and the soup bubbling, serve immediately. AFTERTHOUGHTS: Serve the soup with bruschetta or garlic croutons. Try bruschetta smeared with a little dijon mustard and topped with Brie in place of the Gruyere croutes. If you're feeling like a high roller, add a dash of Cagnac to each serving when you ladle on the soup. If you're concerned about your weight, serve the soup unadorned except for a sprinkling of fresh minced parsley. Pass thin bruschetta or lightly toasted French bread and a small bowl of grated Parmesan at the table. You may also wish to serve the soup from a tureen. Preheat oven to 425 degrees F, and bake for about 30 minutes, or until brown and crusty. And do try the redoubtable Julia Child's version: a couple of egg yolks beaten with 4 or 5 tablespoons of port or Madeira, poured under the edge of the crust, and gently stirred just before serving. (Divide this amount among bowls if serving them individually.)
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Hot & sour chicken soup * Chicken breasts should be skinned and boned. ~--------------------------------------------------------------------- ~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven "taco ring" Cook meat, drain, add taco seasoning and cook until liquid is absorbed. Add cheese. Arrange crescent rolls on a flat baking stone in a circle with bases overlapping in center and points to the outside - (unroll the crescent rolls and place the poi Tortellini soup 1. Sautee the garlic in a spritz of butter-flavored Pam in a quart pot. 2. Add chicken broth and bring to a boil. 3. Add spinach, diced tomatoes, and optional chicken, allowing spinach to thaw. 4. Add frozen tortellini- cook as long as package instruction Mushroom soup and noodles Saute onion in butter. Add ground beef; brown and drain grease. Add mushroom soup, milk (1 1/2 mushroom soup cans full of milk), salt, and pepper. 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Set tomatoes on paper towel. 2. Mix the cheese with the garlic in a bowl. Place 1 1/2 cups of cheese/garlic mix on t Sweet-and-sour onion marinade and relish In a large skillet, combine onions, garlic, butter, vinegar, salt and pepper with 1 3/4 cups water; bring to a boil over high heat. Reduce heat to medium-low; simmer until most liquid has evaporated, about 45 minutes. continue to cook, stirring Wild mushroom soup #2 Heat a large heavy-base pan and add the butter and allow to sizzle. Add onions and begin to stir. Add the thyme, bay leaf and garlic while you are still stirring. Cook the mixture for 1 minute. Add the potatoes and stir. Then remove the parcini "be mine" lollipops Source: Better Homes and Gardens, Febuary 1998 Prep time: 20 minutes Cook: 6 to 8 minutes Place unwrapped hard candies in a heavy plastic bag, then place bag on top of folded towel and crush candies into small chunks wiht meat mallet or small ha "fried" green tomatoes Preheat oven to 450 degrees. In a shallow dish, combine cornmeal, bread crumbs, paprika, salt, pepper and cayenne, if desired; set aside. Lightly coat a baking sheet with vegetable cooking spray; set aside. Dip each tomato slice in egg white mix Jeanne's mushroom soup Simmer whole mushrooms in water in large saucepan until tender. Remove mushrooms and chop in food processor. Reserve the cooking liquid. Return chopped mushrooms to cooking liquid in saucepan. Add bouillon and return to simmer. Melt the butter frying p Tossed salad with radishes, red onion, bell peppers, carrots