French Onion Soup (with Julia’s lead and Terri’s Nod!)
This classic delish French Onion Soup is a recipe I first made and played with from Julia Childs Cookbook. I have tweaked this recipe, I think there is a little herb flavor that makes a big impact and I prefer to do this as a gluten free recipe with the use of corn starch. However, for the French Bread that is not gluten free, but I do have a great suggestion for that below!
However you slice it, this is a bowl of deliciousness!
Category: Luncheon Serves: 6-8 Level: Intermediate – You got this!
INGREDIENTS:
For the SOUP 6 C thinly sliced yellow onions 2 Tbsp Oil 2 Tbsp Butter 2 tsp The Amazing Rub Seasoning (Sugar/salt/spices) 2 Tbsp Corn Starch 7 C Beef Stock ½ C White Wine
For the Garnish 12 oz. Swiss Cheese finely sliced/chopped 4 oz. Parmesan Cheese grated 3 Tbsp Cognac For the Croute 8 slices French Bread (about 1” thick) (or SCHAR Baguette/Gluten Free Bread but DELIC!) 4 Tbsp Olive Oil for drizzling 1 Tbsp The Amazing Herbes
In a Stock Pot or Dutch oven add 2 Tbsp oil and Butter. Add sliced onions and stir until they are coated with the mixture and cook on medium about 10 mins. Sprinkle the Amazing Rub Seasoning on the onions and continue to cook 10-15 minutes until golden. Once caramelized add 2 Tbsp Corn Starch and continue to cook for a few minutes. Stir in the ½ C white wine, now add 1 cup of stock and continue to stir while scraping up all bits in bottom of pan. Add all remaining stock, bring near boil, reduce heat and simmer for approximately 30 minutes.
To make the Croutes/toasted bread. I definitely prefer the bread broiled toasted and not hard baked. I love an ‘el dente texture …so drizzle the first side of the bread slices with olive oil, toast under broiler til golden, flip and butter second side and sprinkle generously with the Amazing Herbes (our house Herb blend or your house blend). I really think the herbs add such a plus to the final soup experience. If you don’t have this blend, I would say a little Oregano and Sage….
Now take 6-8 Oven Proof Bowls or Ramkins, place 1 Tbsp Parmesan Cheese in the bottom of each. Next ladle the French Onion Soup into Bowls and top with toasted French bread and add the Swiss Cheese in a thick layer making sure to cover bread and edges. Pour ½ Tbsp Cognac into soup/bread mixture, drizzle with a little oil or melted butter. Place Ramkins on baking sheet (for ease into oven).
Place in a 350 degree oven for about 20-30 minutes checking on Cheese melting and slight browning.
Here it is, super flavorful, melting onions and toppings.
Summer’s last cake bake…Lemony tart chiffon cake, drizzled with a lemon simple syrup, and the lightest lemon buttercream frosting. What a way to close the door to Summer!
I do love the classic French Soufflé, but here I am suggesting a Soufflé that is much easier to make, prepare ahead and perfect for that large dinner party or luncheon. This has the basic formula of Strata…but we kick it up a bit. It won’t fall, is perfect to remove and plate, just a great idea for an elegant appetizer or lunch entrée. Delicious! (However, for Gluten Free, we have you covered, just separate eggs, whip whites until firm, follow recipe but omit bread….and bake 10 mins less but same method)
SERVES: 6 LEVEL: Intermediate-you got this!
INGREDIENTS 1 lb. asparagus medium chop 1 cup aged sharp cheddar shredded ½ cup shredded Parmesan ½ loaf of a baguette or white bread cubed 1 tsp each of finely minced Parsley and Green Onion (Optional) 6 eggs 1 cup milk 1 cup cream ½ cup butter melted 1 tsp The Amazing Heat ½ tsp dry mustard 2 oz. of dry sherry
DIRECTIONS: Prepare 6 individual ramekins by greasing with butter. Roast chopped asparagus for 6-8 minutes in 400 degree oven with salt and pepper.
Reserve half of the asparagus pieces to assemble and blend half with milk and cream. Arrange the asparagus, cheese, and bread into layers in the ramekins.
Pour melted butter evenly over each mixture. Now, In a medium bowl beat the eggs, add the mustard, Amazing Heat, pinch salt/pepper, milk/ cream/blended cooked asparagus. When well blended add the dry sherry. Pour egg mixture over breaded Ramekins and let sit for minimum 2 hrs (can be overnight) Bake in a 350 degree oven for approx 40 minutes. Can be served in Ramekins or removed and plated on (Asparagus) Béchamel Sauce.
Béchamel Sauce 3 Tbsp. Butter 3 Tbsp.Flour 2 cups of ½ and ½ Cream 1 cup grated cheddar cheese (I like Vermont white cheddar) ¼ tsp Pummull Spice (KB) Salt & pepper Dash of Blazing Belle (KB)
Melt butter in saucepan over medium heat, add flour to from Roux. Cook stirring for 2-3 minutes til sizzling but still pale in color. With wire ship stir in ½ and ½ cream; beat well to distribute. Simmer 3-4 mins. Sauce will thicken and become silky. Stir in cheese, Pummull Spice, salt & pepper, and a dash of Blazing Belle spice. That is a great Béchamel but if you want an Asparagus Béchamel, add ½ Cup of Puréed Cooked Asparagus. Viola, either choice is a winner!
One of the thrills for me is when my friends shoot me a picture of a great lunch (need I say healthy for this dynamo!) that includes some KB LOVE. In this case that gorgeous Grilled Cheese is laced with the Amazing Herbes…she’s loving it and so am I! A sprinkle with do! Thanks Lezlie, our KB Guest Cook of the Day!
BRAN MUFFINS WITH FRUIT – BANANAS OR PEACHES OR DATES (you choose)! AND A CRUMBLE TOPPING
Love food that fuels you body and soul? Here it is the perfect fiber rich breakfast launch, snack or answer to that 4 o’clock refueling. These delicious muffins are packed with bran, wheat germ and great flavors fruit flavors (you choose). The crumble topping makes the masquerade complete, good for you but so delicious! Yeah, it’s a health food win-win!
INGREDIENTS 2 large eggs ½ C Maple Syrup 1 cup mashed spiced peaches (or sub 1 cup mashed bananas or chopped dates) 1 cup yogurt or buttermilk 1 cup unprocessed wheat bran 2 Tbsp wheat germ ¼ vegetable oil 1 tsp vanilla extract 1 cup whole-wheat flour ¾ cup of all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp salt ½ tsp Pummull Spice (blend of Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! Our House Baking Seasoning!) ½ cup chopped walnuts or pecans
CRUMBLE: (optional) ½ C brown sugar ½ C flour ¼ C butter (cut in small pieces) ½ C oatmeal ½ tsp *Pummull spice
DIRECTIONS: Preheat Oven to 375 degrees F. Coat 12 muffin cups with cooking spray. Whisk eggs and maple syrup in a bowl until smooth, whisk in mashed fruit, yogurt, wheat bran, wheat germ, oil and vanilla.
Whisk flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add wet to dry ingredients, Stir in any chopped fruit or nuts, etc. Scoop batter into muffin tins, sprinkle with the crumble.
Bake the muffins until top are crunchy golden, and spring back when lightly touched. 20-25 minutes. Let cool a few minutes in pan, remove from pan to cool on wire rack. ENJOY!
