Tag Archives: redwine

French Onion Soup With Stuffed French Loaf

Posted on by

1

A few years ago, I was lucky enough to travel to Paris with my “adoptive” sisters. It was October, it was cold, and rained two out of 3 days we were there. On a trip to Versailles, we stopped at a little cafe just outside of the palace gates, and Lori ordered classic French Onion Soup, (though I think the menu said “onion soup”) but now, anytime it’s cold and rainy, I crave this soul-warming treat!

Whenever I serve a homemade soup as a main course, I usually serve this stuffed French Loaf along side, as it’s quick and makes the perfect size sandwich for dipping! I used ham and Swiss cheese this time, but depending on the soup, I’ll change the meat and cheese to better pair with the soup.

For Soup:

  • 2 large white onions, sliced
  • 1 large red onion, sliced
  • 1/4 cup butter
  • 1 tsp salt
  • 32 oz container beef broth
  • 15 oz can chicken broth
  • 2 cloves minced garlic
  • 1/2 cup red wine (I used a Cab from Sonoma)
  • 1 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 1 tbsp fresh parsley
  • 2 tbsp fresh thyme
  • 4 slices French bread, cut 1/2 inch thick, and toasted
  • 4 slices Swiss cheese
  • 4 slices mozzarella cheese

In a large stockpot, melt the butter over medium heat. Add onions and salt, and cook, stirring occasionally, for 30 minutes until onions are carmelized.

Add broths, garlic, red wine, vinegar, soy sauce, parsley, and thyme. Reduce heat to low and let simmer 30 minutes more.

Ladel soup evenly between 4 oven proof bowls. Top each with a slice of toast, and a slice each of mozzarella, then Swiss. Place bowls on a baking sheet and place under broiler until cheese has melted, and is browned on top. Serve with slices of stuffed French loaf.

For Stuffed French Loaf:

  • 1 can refrigerated French loaf
  • 1/4 lb thin sliced ham
  • 1 cup shredded Swiss cheese
  • 2 tbsp Dijon mustard
  • 2 green onions, chopped ( optional)

Preheat oven to 350 degrees.

Unwrap French loaf from packaging, and place on a sheet of parchment paper. Find the seam and gently unroll loaf until it’s flat. Spread mustard on dough, leaving 1/4 inch on all sides. Place sliced ham in a single layer, and evenly sprinkle cheese on top of ham. Sprinkle with onions , if desired. Gently roll up loaf, place on greased baking sheet. Pinch ends together to keep cheese in, and cut 5 small slits in the top of loaf. Bake for 28 to 30 minutes, until golden brown. Let loaf sit for 5 minutes before slicing into 1 inch sandwiches. Enjoy!

Braised Beef Short Ribs

Posted on by

0

I never cared for traditional “Pot Roast” , (my hubby loves it), but I’ve found I really like short ribs. This recipe combines pot roast ingredients, with a little something extra to suit my taste, so it keeps everyone in the house happy! It’s warming on a cold, rainy day, and smells wonderful as it cooks!

  • 2 lbs boneless beef short ribs
  • 2 stalks celery, roughly chopped
  • 3 carrots, roughly chopped
  • 1/2 lg onion, roughly chopped
  • 3 cloves garlic
  • 3 tbsp fresh thyme
  • 2 bay leaves
  • 15 oz can beef broth
  • 2 cups red wine
  • 2 tsp tomato paste
  • 2 tbsp butter
  • salt
  • pepper
  • 1 cup reserved cooking liquid

Place celery, carrots, onions, and garlic in the bottom of a slow cooker.

Melt butter in a medium size skillet over medium-high heat. Sear short ribs on all sides, about 1 minute per side, and place over veggies in the crock pot. Add thyme, bay leaves, beef stock, and wine, and cook on low for 8 hours.

After 8 hours has passed, remove veggies with a slotted spoon to a food processor or blender, add tomato paste, and pulse until smooth. Pour mixture into a small sauce pan, and heat over medium-low heat. Add cooking liquid, a tablespoon at a time to veggie mixture while stirring. Add salt and pepper to taste and cook until heated through. Serve short ribs over hot mashed potatoes with veggie sauce spooned on top. Enjoy!