French Onion Soup
(based on Ina Garten's recipe)
4 cups yellow onions, halved and sliced
4 tablespoons of unsalted butter
1 bay leaf
1/4 cup of sherry
1/4 cup of Cognac
3/4 cup dry white wine
2 cups of beef stock
2 cups of vegetable stock
2 teaspoons kosher salt
1/4 teaspoon ground pepper
Grated Parmesan, Gruyere or Sliced Swiss Cheese, for topping
In a large stock pot or Dutch oven, sauté the sliced onions with the butter and the bay leaf for 20 minutes on medium high heat, until the onions turn a golden brown. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.
Add the beef and vegetable stocks to the pot plus the salt and pepper. Bring to a boil and let it simmer uncovered for about 20 minutes. Remove the bay leaf, taste for seasonings and serve hot with the cheese of your choice and big chunks of toasted bread.
This also travels well. We took it one chilly spring day to a local winery. I packed it up in a thermos with some parmesan croutons. Yum!!
Fresh greens, such as spinach, red leaf lettuce, romaine, and/or mesclun mix
1/2 chunked red apple, such as Gala
1/4 cup dried berries (cranberries, cherries, blueberries)
1/4 cup toasted sliced almonds
Shavings of parmesan cheese
Mix all the above and toss with enough of the cider vinaigrette (below) to moisten. Top with parmesan shreds.
Warm Cider Vinaigrette
3/4 cup apple cider
2 tablespoons cider vinegar
2 tablespoons minced shallots or onions
2 teaspoons Dijon mustard
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
Combine the cider, vinegar and shallots/onions in a small sauce pan and bring to a boil. Simmer 6-7 minutes until it's reduce by about half. Off the heat, whisk in the mustard, olive oil, salt and pepper.
What are you cooking up these wonderful Fall days?
Linking to these great parties: