Easy French Onion Soup

 This weekend I took a really fun French Cooking Class at Sur La Table.  It was my third time to take a class (all at different places), but I think this was my favorite.  In this case, we made a meal, some of the others have been tips (which end up as a meal too), but I like a good theme.  One of my favorite meals of all time was French Onion Soup and roasted chicken at this little café in Montmatre.  This menu was reminiscent of the time.
I also had already planned French onion soup for this week's lunches (whoops).  I was in a soup mood a few weeks ago when I was planning ahead.
Can I be honest, I actually liked the soup I made tonight better, but I learned a lot of great tips from the class that helped with making the recipe.
I'm storing it here b/c I want to be able to create it again someday.
But first, here is how you cut the onion...I didn't know.  You do a 'wedge like cut' that ist just about 1/4 of an inch or less.

French Onion Soup

Ingredients:  1/4 c. butter, 2 large yellow onions (chopped thin), 1 t. kosher salt, 1 t. thyme, 1 bay leaf, 1/4 c. dry sherry, 1 t. apple cider vinegar, 1/2 t. sugar, 3 c. beef broth, 2 c. chicken broth, 1 c. water.  1/2 inch sliced baguette (drizzled with oil and toast), 2 c. grated Gruyere cheese.
Instructions:  
1.  Melt butter over medium heat.  Add onions and salt.  Stir occasionally, until the onions are soft and golden (just starting to brown).  This process takes about 45 minutes.
2.  Mix in thyme, bay leaf, broths, and water.  Stir to combine and allow the soup to simmer gently (gentle boil) for about 1 hour.
3.  Remove bay leave and then divide evenly into crocks (mine filled about 6 crocks).  Top with toasted bread (heavy on the bread-I put in 4 pieces), and top with shredded cheese (I like it cheesy-so I put 1/3 c. on each).
4.  Place crocks in oven on high broil until the cheese and golden and bubbling (1-2 minutes).

Cheater Chicken Noodle Soup

This is my cheater version of chicken noodles soup, and I'm not sorry about cheating b/c it's good.  I simply bought a rotisserie chicken from the store, removed the skin and shredded the meat.
I started off by taking about a half of cup of chopped celery, chopped carrots, and a medium onion and sautéing them in about a T. of oil.  When they start to soften I added 16 oz of chicken stock and about two cups of water, the chicken, 1 t. of kosher salt, and 1 T of parsley.  I also added about two cups of pasta and boiled it all together for about 15 minutes (until the noodles were soft).  If the water boils out, add more water.  I don't like a lot of water with my soup, but feel to add more broth if you like a soupy soup.

French Onion Soup Casserole

The best thing about soup is generally the stuff you dip into it, and that remains the case about French Onion soup.  This casserole solves the ration problem of the usual soup to dippings.  You get some soup along with your crusty cheesy bread (and calories), but...sometimes the calories are worth it.  The original recipe is from recipelion.

French Onion Soup Casserole

PRINT HERE

Ingredients:  3 medium sweet onions (sliced), 3 T. butter, 4 c. beef broth, 1 t. Worcestershire sauce, 6-8 slices French bread (about 1/2 inch thick), 1 c. shredded mozzarella cheese, 1/2 c. Parmesan cheese
Instructions:
1.  Melt butter in a large saucepan over low heat.  Add onions and cover.  Cook for 30 minutes and stir from time to time.
2.  Add the beef broth and Worcestershire sauce.  Heat the broth until it boils.  Reduce heat to low and let is simmer (uncovered) for 30 minutes.  The broth will reduce.
3.  Lightly toast the bread slices.
4.  Pour the onion and broth mix into a greased casserole dish.  Cover bread with the bread and top with shredded mozzarella and Parmesan cheese.
5.  Bake (uncovered) at 350 for 20 minutes (Until cheese is melted and brown on top).

*serves 6

Chicken Tortilla Soup

I am a collector of recipes.  There are certain people I've found over the years...when they cook....I want their recipe before I even try it.  I work with a gal who brings this soup to a lunch each fall, and we all eagerly await.  It really is tasty and pretty simple to throw together...so....until you get a Debbie at your work, you can borrow 'my' Debbie's soup recipe.

Chicken Tortilla Soup Recipe

printable

Ingredients:  2 chicken breast (cooked and cubed), 1 can beef brother, 1 can chicken broth, V-8 juice (10 oz), 1 1/2 c. water, 1 can rotel (with juice), 1 can cream of chicken soup, 1 small onion (chopped), 1 clove of garlic (minced), 2 t. lea and perrins, 1 t. cumin, 1 t. chili powder, salt and pepper to taste, cheese and tortilla strips or tortilla chips

Instructions:  Add all ingredients (except the cheese and chips) to a crock pot.  Heat on high for 6-8 hours.  Add cheese and tortilla chips to serve.  

*Serves 6+

Chicken Noodle Soup with Heart Carrots

I saw this idea for shaping carrots into hearts on recipe by photos and I had to try it out for Valentine's Day. It was really easy, and super adorable.  Basically, peel your carrots.

Cut a v into the top of a carrot, it doesn't have to be perfect b/c you are going to do some shaping to round off those edges.  

 I then too my peeler again and rounded off the top and shaved a little extra on the sides to give it more of a point.

 Then I sliced up each carrot to add to my soup.  Ad-or-a-ble.  Worth the extra five minutes!

 For a yummy soup recipe I used PaulaDeen's recipe.  I cut out the cream and Parmesan, and it was still yummy.
Lady and Son's Chicken Noodle Soup
Step One:  Add 4 bay leaves, 3 chicken bouillon cubes, 1 onion (peeled and diced), 1 t. lemon pepper seasoning, 3 cloves minced garlic, 2 1/2-3 lb chicken (cut up), 2 t. Italian seasoning, 3 1/2 qt water, kosher salt and pepper to taste.  Boil 35-45 minutes.  Remove chicken.  Discard bay leaves and onion.  Shred chicken and set aside.
Step Two:  Bring stock back to a boil.  Add 2 c. sliced carrots and cook for 3 minutes.  Add2 c. sliced celery and cook an additional 10 minutes.  Add 2 1/2 c. egg noodles and cook as long as the instructions on the bag calls for you to cook.  Last add chicken, 1 c. sliced mushrooms (I skipped this), fresh parsley, 2 t. chopped rosemary, seasoning salt and pepper to taste and 1/3 c. sherry.  Cook for 2 more minutes.

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Chili Bar

Here's a simple idea for serving something easy to a crowd.  I've seen these around, more elaborate in some cases, but.....this fit the needs of some people I invited over a little while back for a sporting event.  I cooked up chili, and hot dogs in a crock pot (I blogged about that yesterday).  I added mini buns, fritoes, crackers, cheese, chopped onions, sour cream, and bowls to fix up a bowl however the mood fit.  I was in the mood for it all.  I'd say it was a success, there was nothing left at the end of the evening, so.....I'll be filing it away for another occasion.  I just love build your own bars. 

Mini Chili Bowl Appetizers

 This is such an easy idea....I wish I had seen it years ago.  Sure, I like a big bowl of soup or chili, but it's usually accompanied by a bunch of different foods, and when I saw this floating around the net, I had to try it out.  Instead of soup rolls, grab a bag of rolls.  Hollow them out....toast them up if you want....

 In this case I added the fixing for chili. 

 I love the idea of having a big basket of these for a football party ready to be put together....you don't have to worry with the utensils, it only takes a few bits, you can hold the bread the whole time, and go back in for seconds.  Relatively mess-less chili....hello, yes. 

Paris: Crockpot French Onion Soup

I saw this recipe for French Onion Soup....in a crockpot at Smashed Peas, and I knew I had to try it out.  First, I'm always looking for great recipes from the crockpot...because they are easy....AND....I had this spectacular French Onion Soup in France a few years ago, and I've been seeking out this memory from this point forward.  Usually French Onion Soup is relatively high mainatance, so I was skeptical at the ease of this soup, BUT....it was my favorite to date!  I'm keeping it for sure!  I halved the recipe, which made enough for 4, but this is the full list of ingredients. 
Crockpot French Onion Soup Ingredients
3 onions, sliced (I used a mix of white and yellow), 3 T. butter, 3 T.  flour, 1 T. Worcestershire Sauce, 1 t. sugar, 1/2 t. pepper, 2 32-oz cartons of beef broth
Baget, Swiss or Gruyere cheese (I just bought slices from the deli). 
Crockpot French Onion Soup Instructions
Melt butter in the bottom of a crockpot. 

 Add onions, toss, and then cook covered for 45 minutes. 

 This carmalizes the onions, mine never looked as brown as they usually do when you carmelize onions on the stove, but it still tasted great. 

 Add the rest of the ingredients (except the cheese and bread).  Cook on low for 6-8 hours, or high for 3-4 hours.  I actually added the ingredients, but it in the fridge, and then pulled it out in the morning before heading to work and let it cook all day. 

I sliced the bread then, added the cheese to the top and placed these in bowls of soup in the oven and broiled it on high for a few minutes (until cheese is melted).  You can also just put the bread and cheese on a cookie sheet and toast them up until the cheese is melted at about 300 degrees for a few minutes. 

Nacho Potato Soup

My extended family is really picky.  About the only thing that is safe to make isthing involving cheese....and if it also involves any sort of vegetable...it better be well hidden within that cheese.  Lauren brought this soup to work one day, and was kind enough to share the recipe via Taste of Home with me.  I tried it out with the family awhile back, and it was a huge hit, not to mention, very easy to put together!  So....if your family is like mine, or if you'd ever like to invite my family over for dinner...might I recommend this Nacho Soup?  Kinda perfect for these winter months too. 

Nacho Potato Soup

Ingredients:  1 pkg (5 1/4 oz) au gratin potato mix, 1 can (11 oz) whole kernel corn (drained), 1 can (10 oz) rotel (undrained), 2 c. water, 2 c. 2% milk, 2 c. cubed velveeta, minced fresh parsley (I omitted this, my family is frightened by green things that might contain nutrition), tortilla chips. 

Instructions:  Combine potato package, corn, tomatoes, and water.  Bring to a boil.  Reduce heat.  Simmer for 15 minutes (until potatoes are tender).  Add milk, and cheese, cook until cheese is melted.  Garnish with parsley.  Serve with tortilla chips.  I actually threw the soup in the fridge over night after I melted down the cheese, and heated it again the next day before serving with dinner.  It was great, and saved me from having to figure out timing. 

Debbie's Chicken Enchilada Soup

You know those friends that can't make a bad dish if they try?  Debbie is one of those.  This isn't the first recipe of hers I've shared, and I hope it's not the last but man, is it a good one!  When it's cold, I'm all about soup, and after having this a la Debbie for the first time last fall, I'm excited about having this as part of my repertoire now! 

Enchilada Soup

Ingredients

1 onion (chopped), 1 crushed clove of garlic, 1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can rotel, 1 can chicken broth, 1 can beef broth, 1 6 3/4 oz can of chunk chicken OR 3 fresh cooked and shredded pieces o chicken breast, 1 1/2 cup water, 1 T. A-1 sauce, 2 t. Worcestershire sauce, 1/2 t. cumin, 1 t. chili powder, 12 oz of Monterey Jack Cheese, and corn tortillas or tortilla chips

Instructions

Put everything in a crockpot on low for 4 hours.  Add 12 oz of Monterey Jack cheese and strips of tortillas (10 total), or tortilla chips in soup before serving. 

You can also cook this on the stove.  If you do this, saute the onions and garlic in 2 T. of vegetable oil.  Add the rest of the ingredients when they are soft, and cook on the stove for 1 hour. 

On-A-Stick: Grilled Cheese Dippers On-A-Stick

 I've seen tortilla rolls, but I decided to see how a sandwich roll would work out.  The verdict, great.  I made these little grilled cheese rolls for soup toppers I served awhile back.  ...back when the weather was still cold, and soup was still an option. 

 I grilled up a sandwich using plain Jane methods....a little butter in the pan, cheese slices, and bread. 

I cut the sandwich into thirds.  I went ahead and left the crust on...whatever floats your boat.  I rolled it up, and then stuck the sandwiches on a skewer, and rested these on top of the soup. 

Linking To:  Sundae Scoop WGW Nifty Thrifty

Cinco de Mayo: Taco Soup

The best thing about the crockpot and May is that it won't heat up your house.  Sure, soup seems like a winter food, but I think it's fair to say-taco soup is a year 'round dish.  When spring comes, it's patio time at all the Mexican restaurants in my hometown, so even though it's hearty, Mexican=May and everything after for me. 
This is a Taco Soup recipe I got from Laine, and I really liked it.  I made one change (I substituded a can of pinto beans for a can of corn), but otherwise, it was true to form, and truly yummy. 
Taco Soup Recipe

1.  Combine 1 lb of hamburger meat, and 1 chopped onion in a skillet.  Brown, drain, and then add 1 package of taco seasoning. 

I did not add the water the package usually calls for.  I just mixed it, and added it too...
2.  1 can of pinto beans, 1 can of corn, 1 can of kidney beans, 1 can of stewed tomatoes (chopped), 1 can of rotel, 1 pkg of ranch dressing packaged mix, 1 can of chopped green chilies, 1 c. medium picante sauce.  Do not drain any of the juices, just add those right along with all the fixings...this makes is soup. 
3.  You can cook these together for 45 minutes on high, or turn the crockpot on low for a few hours.  I actually tossed the crockpot in the fridge at this point, and then put it out the next morning on low, so it was ready to go when I got home from work.  Anything with spices is always better day 2...or 3....or that's what I tell myself, and I tend to believe what I tell myself. 
4.  Serve with cornbread, OR if you are really feeling wild, toss this over fritoes, and top with cheese and sour cream.

Cheese Soup

My cousin's wife introduced this to our family one Christmas. It's a traditional soup her family enjoys every season. I'm glad my cousin married her because she's sweet, and fun, but this just increases that gladness. It is now part of our Christmas Eve tradition as well. I promise you won't regret trying this out! I file this in my recipe box under "Yum."
Ingredients
•6 cups Water
•4 cubes Chicken Bouillon
•2-½ cups Potatoes
•1 cup Celery
•1 cup Onion
•20 ounces, weight Frozen Vegetables (Carrots, Cauliflower, And Broccoli Mix)
•2 cans (10.75 Oz. Can) Cream Of Chicken Soup
•1 pound Velveeta Cheese
Preparation Instructions
1. Boil water, bouillon cubes, diced potatoes, chopped celery, and chopped white onions for 20 minutes in a large pan.
2. Add frozen veggies and boil for 10 more minutes.
3. Add soup, and cubed cheese. Cook until cheese is melted.
4. Serve with French bread or in sourdough bread bowls.
Linking To: 
Funky Junk Fun to Craft Sugar Bananas House of Hepworths