Tag Archives: onions

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  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.

 

 

Blueberry Pizza

This is one of my favourite summertime recipes. I suppose it could be made all year long, but I always save it for summer when the local blueberries become available. To some people (specifically a couple of my friends), the idea of blueberries on a pizza might seem a bit crazy. But the sweetness of the berries combined with the savoury garlic and onions makes a beautiful, light pizza bursting (literally) with a really delicious combination of flavours. Add in some goat cheese and balsamic vinegar and it goes over the top.

Blueberry Pizza

 

 

1 Pizza Crust

1/2 Cup pizza sauce

2 Large onions

1 head of garlic

1 Cup fresh blueberries

2 Tbsp Extra virgin olive oil (divided)

2 Tbsp butter

1/2 Cup Goat cheese

1/2 Cup fresh basil, thinly sliced

1 1/2 Cups Balsamic vinegar

1/2 Cup brown sugar

1 Tbsp dried rosemary

 

Roasted Garlic: Preheat the oven to 375 degrees Fahrenheit. Cut the top off the head of garlic to expose the cloves. Place the garlic in a small baking dish and drizzle with 1 tbsp of the olive oil. Bake in the oven for 35 – 45 minutes until the cloves are tender. Cool. Remove the cloves from their skin and set aside.

Caramelized Onions: While the garlic is roasting, melt the butter into the remaining tbsp of olive oil in a saucepan. Add in the onions. Cook over low to medium heat, stirring occasionally for 30 -40 minutes until the onions are soft and sweet. Set aside.

Balsamic Reduction: While the onions and garlic are cooking, whisk the brown sugar into the balsamic vinegar in a small saucepan. Add in the rosemary. Bring the mixture to a simmer over low heat, stirring often. Continue simmering until the mixture has thickened and been reduced by about 1/2.

Spread the pizza sauce evenly over the crust. Top with the onions, garlic, blueberries and goat cheese. Bake for 12 – 15 minutes. Top with the basil and drizzle with the balsamic reduction. Enjoy!

 

 

 

Strawberry Brie Tarts

Every once in a while a recipe idea pops into my head that I can’t seem to let go of. This one all started with the strawberry mint smoothie I was having for breakfast. I love the flavour of strawberry and mint together and somehow my mind had me putting those flavours on top of brie cheese. It just seemed like something that would be amazing together. From there the idea evolved into the recipe below.

The idea of working with phyllo dough can be intimidating. It certainly makes the recipe seem more complicated, but it’s really not that difficult to work with. Phyllo dough is quite delicate and it can dry out quickly, so be gentle with it and it helps to lay a damp cloth over the sheets you’re not working with. This recipe only uses 4 sheets, so if you’ve never worked with phyllo before this is a good introduction.

The Maple syrup in the recipe is optional. It all depends on how sweet the strawberries are. The ones I was using were a little tart, so I needed to sweeten them up a bit. If you have really sweet strawberries, you can get away without it.

I hope you enjoy the tarts as much as I did!

Strawberry Brie Tarts with mint and balsamic vinegar

Strawberry Brie Tarts with mint and balsamic vinegar

 

3 Tbsp Butter

1 Onion, diced

1 Cup Strawberries, diced

2 Tbsp Maple Syrup (optional)

1/2 Cup Mint, chopped

4″ Round Brie

4 sheets Phyllo dough

1/4 Cup Balsamic reduction

 

Preheat oven to 35o degrees farenheit.

Melt 1 Tbsp of butter in a small saucepan. Add onions and saute until softened and beginning to brown. Add in strawberries and maple syrup. Stir. Saute for another 5 minutes until strawberries are softened. Remove from heat and stir in the mint. Set aside.

Melt remaining 2 tbsp of butter. Working quickly lay 1 sheet of phyllo dough on work surface and brush with melted butter. Repeat with remaining 3 layers. Cut into 24 squares. Gently form the squares into a mini muffin pan. Bake for 8-10 minutes until lightly golden.

While the pastry is cooking, cut the brie into 1/2″ cubes. Place a cube of brie in each cooked pastry shell, top with strawberry mixture and bake for an additional 10 minutes.

Garnish with Balsamic Reduction.

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