Can anyone guess why I’ve been on a soup kick lately? A little hint…I live in the Midwest…
(By the way, I don’t eat the soup for dinner night after night, I usually have it once and freeze the rest for my lunches.)
On to soup #2. I’ve been wanting to make French Onion Soup for a while now and found this super simple recipe from Rachael Ray. I wasn’t sure if this soup would fill me up, so I made a Caprese Panini to go along with it. (Although the soup probably would have been enough; with the bread cubes, it was actually pretty filling!)
French Onion Soup
(Recipe from: Rachael Ray)
2 Tbsps olive oil
2 lbs onions, thinly sliced
1 sm clove garlic, finely chopped
1 tsp dried thyme
salt & pepper
1/2 cup dry white wine
2 cups beef broth
1/2 baguette, cut into small cubes
2 cups shredded gruyere cheese
Preheat the oven to 450 degrees. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the onions, garlic, thyme and 1/2 tsp each salt and pepper, lower the heat to medium and cook, stirring, until the onions are golden, about 15 minutes. Stir in the wine and cook for 3 minutes. Add the beef broth, reduce the heat to low and cover the saucepan.
Divide half of the bread cubes among four small ovenproof bowls and cover each with 1/4 cup cheese. Divide the soup among the bowls, then top with the remaining bread and cheese. Set the bowls on a baking sheet and bake until the cheese is bubbling, about 10 minutes.
Caprese Panini(Recipe from: Cuisine At Home)
1/2 Tbsp olive oil
1/4 cup diced tomatoes
1/2 tsp Balsamic vinegar
2 slices sourdough bread (brushed with Olive oil on one side)
Salt & Pepper
Spread pesto on sourdough (opposite side of oil). Heat oil and diced tomato in frying pan until they break down. Turn off heat and add balsamic vinegar.
Layer tomato mixture and cheese on 1 slice of bread on the pesto side and place the second piece (pesto side down) on top. Grill on both sides until nicely brown. (or use a panini press if you have one)
For soup #3, I decided to make White Chili. I got this recipe from Cousin Tim who originally got it from his friend’s mom. My favorite is to sprinkle a little cheddar cheese over the top. Yum!
(Recipe from: Cousin Tim’s friend’s Mom)
6 small chicken breasts with bone (I used 3 large)
4 cups water (I ended up adding another cup)
4 chicken bullion
1 sliced medium onion
1/4 tsp garlic powder
1/4 tsp pepper
1/2 tsp creole seasoning
3/4 Tbls. each of oregano and cumin
1 – 4 oz can chopped green chilis (undrained)
1 can white corn (drained)
3 cans great northern white beans (drained)
Cook chicken breasts in 4 cups of water with chicken bullion
Bring to a boil then simmer for 10 to 15 minutes. Remove chicken and add all remaining ingredients (plus chicken bones).
Simmer for 1 to 2 hours
Add chunked chicken 5 to 10 minutes before serving.
Serve with a flour tortilla, white corn chips, top it with cheese, salsa, cilantro; however you like your chili is up to you!