^^^Last week was homer French Onion Soup. Prolly the best batch Ive made to date.
Noct's French Onion Soup:
1/4 cup unsalted butter
1/4 cup salted butter
6 onions, coarsely sliced
2 garlic cloves, chopped
2 bay leaves
2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1 cup dry red wine
3 heaping tablespoons Panko Flakes (or reg flour. Panko is mo bettah)
4 quarts beef broth
1 tsp fresh squeezed lemon juice w/o pulp.
1 Sourdough baguette, sliced and heavily toasted (reg French baguette is fine too)
1-2 Slices of Provolone Cheese
1) Melt the sticks of butter in a large pot over medium heat.
2) Add the onions, garlic, bay leaves, thyme, Lemon juice and salt and pepper and cook until the onions are very soft and caramelized. About a half hour.
3) Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
4) Discard the bay leaves and thyme sprigs. Dust the onions with the Panko and give them a stir. Turn the heat down to medium low so the Panko doesn't burn, and cook for 10 minutes to cook the Panko Flakes. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.
5) Just before serving, slice the Sourdough baguette perpendicularly and 3/4" thick. Toast them in the oven and on a baking sheet at 375 deg for about 5-7 minutes. DONT BURN!
6) Keep oven on. Ladle the soup into small, single serving Soup Crocks or Oven compatible ceramic bowls and float several of the toasted Sourdough croutons on top. Add 1-2 round slices of the Provolone cheese on top of the floating croutons. Place Crock in oven for approx 10 minutes or until cheese is melted and golden brown. DONT BURN!
Serve HOT HOT HOT!
Hey IChockey, I had no intent on hijacking your thread in the roundabout way it ended up doing it. I lost the Split Pea Soup recipe I posted in this forum in the ***Soup Recipe Thread*** I started here about 3 years ago. I did a search for that thread/recipe this morning and couldnt find it. This thread popped up instead. I asked RR if he had jotted down the recipe because I couldn't find that thread. He ended up finding it and posting in it bringing it back into now. I just wanted my recipe back. Sorry Dude.
Infact, If the mods want, they can merge my old thread into this one. Dunno if an older thread can merge into a newer one but I'm cool with that.
Again, Sorry about steal'n your thunder.
Nocturn, you must be Canadian! LOL, as soon as it gets a bit colder I start making soups and stews. My hubby says "on no! its under 70 degrees, Tracy's going to break out the pots for soup and gravy!" hahaha
Love love love your split pea pics. One of my favs and yours looks great. I live near a German meat market and they have ham hocks (without the bones) smoked and ready for any soup that needs that tender part. Check it out, its great.
Made French Onion Soup Friday night and my recipe is exactly the same as yours except without panko. I'll try that for sure next time!
I'll look for my recipe and share my Verde Pazole. The original recipe is from Food & Wine and I just tweaked it a little. Seriously the best I've ever had including restaurants. Worth the effort.
Mine came out great. Out of the 8 servings, there are about 2 left. Burp!
I'm going to have to try this split pea soup recipe, but without the poor dead pig so us vegetarians can eat it. Anyone got any good veg soup recipes?
For all you dead poultry eaters who like it spicy, this recipe is stupid easy and fantastically good:
Chicken Tortilla Soup Serves 4
1 12 oz. jar salsa verde
3 cups cooked chicken pieces
1 15 oz. cannellini beans, drained
3 cups chicken broth
1 tsp. ground cumin
Green onions, sour cream, tortilla chips, shredded Mexican cheese blend
Heat salsa in saucepan over medium heat for 2 minutes, add chicken, beans, broth and cumin. Bring to a boil, lower heat to a simmer and cook for 10 minutes. Place a few crumbled tortilla chips in the bottom of each soup bowl. Add soup and top with a little onion, dollop of sour cream, shredded cheese and tortilla chips.
That is the original recipe. When I used to make it, I used shredded chicken from one of those whole cooked chickens at the grocery store, and I used more than one can of beans to make it thicker. A great recipe for when you want soup but are either too lazy to crock pot or in a hurry.
Nice i have everything but the beans. I will have to try it this week.
Originally Posted by geogirl
I am thinking, lol, I am also a vegetarian, that this recipe can be done without the chicken & chicken broth? I am trying it! Tortilla Soup is awesome! :D
Originally Posted by geogirl