Monthly Archives: October 2014

French Onion Soup

I’ve been making a lot of soups lately and comfort food, in general. It’s been cold and rainy outside and I’ve been huddled up inside wandering around my kitchen. It’s my favourite place to be and is the centre of our home. French onion soup has always been one of my favourites. I make it fairly often throughout the fall and winter. Obviously it tastes great, makes your home smell amazing and warms you up, but I think one of the overlooked Β benefits of making this recipe is that you absolutely, must open a bottle of red wine. And, if you must open a bottle of wine, you really shouldn’t let it go to waste. One glass for the pot, one glass for me…….

French Onion Soup

2 tbsp butter

2 tbsp extra virgin olive oil

4 large onions, sliced

2 cloves garlic, minced

1 tbsp sugar

1 Cup red wine

2 tbsp balsamic vinegar

4 Cups beef broth

2 tbsp thyme

1 tbsp rosemary

salt to taste

1 Cup gruyere cheese, grated

1 baguette

 

Heat the butter and olive oil in a large pot. Add onions and garlic. Cook until softened and beginning to brown. Stir in the red wine and cook for 5 minutes longer. Add in the balsamic vinegar, beef broth, thyme and rosemary. Stir well. Simmer for 30 minutes, stirring occasionally and adding salt if necessary.

While the soup is simmering, slice the baguette. Brush lightly with olive oil and broil until lightly toasted. Set aside

To finish, ladle the soup into an oven safe bowl. Top with a slice of the toasted baguette and a handful of cheese. Place the bowl in the oven and broil until golden and bubbly.

 

 

Chicken Soup

There’s something so comforting about a warm bowl of home made soup on a cold, rainy day. Especially chicken soup. Not only does it warm you up and make your house smell amazing, it’s super easy to make. With a bit of time and few ingredients, you can have a delicious pot of soup ready to feed those you love. Enjoy!

Β Chicken Soup

1 chicken rack

Water to cover

 

Place your leftover chicken rack in a stock pot and just cover it with water. Simmer over low heat for about 4 hours until you have a lovely stock with which to make your soup. Remove the rack from the water and set aside to cool. Once the rack is cool enough to handle, pick all the remaining chicken meat off to be used in the soup.

 

2 tbsp extra virgin olive oil

1 Onion, diced

4 Carrots, diced

3 celery stalks, diced

2 cloves of garlic, roughly chopped

1 Cup uncooked rice

12 Cups of chicken stock

Chicken from the leftover rack

2 tbsp thyme

1 tbsp sage

2 tbsp rosemary

3 bay leaves

salt to taste

 

Heat the oil in a large pot. Add in the onions, carrots, celery and garlic. Saute for about 5 minutes, until just beginning to soften. Stir in the chicken stock, thyme, sage, rosemary and bay and simmer over low heat for 30 minutes ,stirring occasionally. Stir in the uncooked rice and chicken and continue to simmer for about 20 more minutes until the rice is cooked. Add salt as you see fit.

 

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