I really like French Onion Soup but don’t make it very often. I think it’s because I don’t think it’s a very nutritious or filling soup, but now having it again, it is very filling! The bread on top probably helps. This recipe is so simple. I took it right off of the back of the Sherry Cooking Wine that I bought awhile back. I really also enjoy this salad. I’ve made it previously. I love how the almonds taste when toasted along with the pear and feta cheese flavor. To toast the almonds. Just throw some on a pan and place in a 350 degree oven for 7-10 minutes, stirring after 3-4 minutes and watching carefully so they don’t burn.
French Onion Soup
4 T butter
2 medium onions, very thinly sliced
1 T flour
1/2 cup Sherry Cooking Wine
1 qt low-sodium beef broth
Country-style bread, sliced
In saucepan, brown onions in butter and sprinkle with flour. Cover and simmer over low heat, 20 minutes, stirring occasionally. Deglaze with wine. Meanwhile, heat beef broth. Add to onions and boil slowly until onions are tender. SPread cheese on toast and melt under broiler. Pour soup into bowls, top with toast. Serve immediately. Serves 4
Recipe from Holland House
Pear Feta Salad
Spring Mix Lettuce
Feta Cheese, crumbled
Raspberry Walnut Vinaigrette, or dressing of choice
Layer lettuce in bowl. Place toasted walnuts, cut up pear on top. Sprinkle with feta cheese and drizzle with dressing.