Well, its raining here in Atlanta, Georgia and its a bit cold outside. The rain has taken away our first saturation of pollen which is a mess for us here with allergy season upon us. So today is a good day for a pot of soup, warm crusty bread and a good movie or show to top off your Monday and set the course for the week. Here’s a few recipes that you can use to make this happen.
French Onion Soup Grantinee
- 4 tbsp butter
- 1 tsp salt
- 2 large red onions thinly sliced
- 2 large sweet onions thinly sliced
- 48 oz can chicken broth
- 14 oz can beef broth
- ½ cup red wine
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh parsley
- 1 sprig fresh thyme leaves
- 1 Bay Leaf
- 1 tbsp balsamic vinegar
- salt and freshly ground black pepper to taste
- 4 thick slices French or Italian bread
- 8 slices Gruyere or Swiss cheese room temperature
- ½ cup shredded Asiago or mozzarella cheese room temperature
- 4 pinches paprika
- Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
- Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
- Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
- Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
- Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Tomato Basil Soup
- 4 tomatoes peeled, seeded and diced
- 4 cups tomato juice
- 14 leaves fresh basil
- 1 cup heavy whipping cream
- ½ cup butter
- salt and pepper to taste
- Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
- Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.
Pick up some baguettes, brie and fig spread with a bottle of White Sangria or great Chardonnay and enjoy. Until next time!
*recipes and photos taken from all recipes.com