As the weather cools off a bit I’ve got the “cooking bug” again! I’m sharing one of my favorite menus with you for a light weekend dinner or lunch…or anytime you feel in the mood for comfort food! I have been making this version of French Onion Soup for years and it is always a big hit! It’s easy to make and so delicious, paired with a light salad, crusty bread and a full bodied Grenache wine. I hope you’ll try it!
French Onion Soup
Salad of Mixed Greens with a Light Vinaigrette
Crusty French Bread
Berry Crisp
Grenache
French Onion Soup
2 tbsp. butter
2 large yellow onion finely minced
1 large purple onion finely minced
4 shallots finely minced
2 Granny Smith apples peeled, cored and cubed
8 cups beef or chicken broth (I have made this with vegetable broth as well…yum!)
¼ cup Madeira wine
1 bay leaf
1 tsp. Sage Leaves, ground
Sea Salt and Black Pepper to taste
8 ounces extra sharp cheddar cheese, grated
8 slices cooked bacon, crumbled (optional)
1 French baguette, sliced and toasted
Heat butter, add onions, shallots, apples and cook over
medium low heat until caramelized, about ½ hour. Stir in
broth, Madeira wine, bay leaf and sage. Simmer for 20
minutes. Remove the bay leaf. Fill French onion soup
crocks or other deep soup bowls with soup. Top with two
baguette slices, shredded cheese and bacon. Place under
the broiler or use a small kitchen torch to melt the cheese
until bubbly.
Salad of Mixed Greens with a Light Vinaigrette
1 head red leaf lettuce
1 head butter lettuce
1 head radicchio
1 head endive
Tear the greens and toss with vinaigrette and a sprinkle of freshly ground black pepper
Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons champagne vinegar
Sea salt & Pepper to taste
1/4 teaspoon dry mustard
Whisk ingredients together in a bowl then toss with the salad greens.
Berry Crisp
1/2 cup fresh blackberries
1/2 cup fresh raspberries
1 cup sliced, fresh strawberries
1/2 cup sugar
1 tablespoon fresh lemon juice
Mix all ingredients together and place in a pie pan. Top with Crumb Topping
Crumb Topping:
6 tablespoons light brown sugar, packed
3/4 cup + 2 tablespoons all-purpose flour
1/2 cups quick-cooking oats
1/4 teaspoon ground cinnamon
1/2 cup chopped almonds
8 tablespoons unsalted butter, melted
Mix together and spoon over the berry mixture. Bake at 400 degrees for about 1/2 hour, or until browned and bubbly.
One Response
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Marisa Franca @ All Our Way Says:
I love soup! I am in the mood to start baking so I know it’s Fall. Once I start I don’t stop until Christmas. The wonderful smells that infuse everything in the house! One of my son’s favorite soups is the Onion — I will definitely be trying it out. Thank you for the recipe.
