French Onion Soup

This recipe is from Melissa d'Arabian from the Food Network, whom I admire.  It was no surprise that we ended up loving the flavor profile, but it was no where near soupy enough for our liking...so much so that I wouldn't consider it a "soup".  I also changed how I did the bread.  Below are my adjustments.

Makes 4 servings

Ingredients:
*2 Tablespoons butter
*1 3/4 lb. yellow onions (about 4 onions), thinly sliced with the grain to hold their shape
*Kosher salt
*black pepper
*1 teaspoon flour
*1 cup dry red wine or red cooking wine
*1 Tablespoon fresh thyme, chopped
*1 bay leaf
*2 teaspoons lemon juice
*4 cups beef broth
*4 cups chicken broth
*1/2 cup shredded Swiss or Provolone cheese
*1 Tablespoon shredded Parmesan cheese
*a baguette (use 4 slices, 1 inch thick and then cubed)

Directions:
In a large saucepan, melt the butter over medium-low heat.  Add the onions.  Sprinkle with salt.  Cover, and cook for about 1 to 1 1/2 hours until deeply caramelized, stirring every so often.

Meanwhile, place baguette cubes on a baking sheet in a single layer.  Place in a 500 degree oven for just a few minutes until the bread starts to get crispy.  Watch it carefully.  Remove from the oven and set aside.

Increase the heat on the stove to medium and sprinkle with flour.  Stir and cook for 1 to 2 minutes.  Deglaze the pan with red wine.  Add the thyme, bay leaf, lemon juice, beef broth, and chicken broth.  Simmer for 10 minutes.  Add salt and pepper to taste.

Equally distribute the baguette cubes on the bottom of each ramikin. 

Ladle the soup into the ramekins.  Heat the oven to broil.  Mix the Swiss or Provolone with the Parmesan cheese in a small bowl.  Evenly distribute the cheese on top of the soup on each ramikin.  Broil just until cheese is bubbly and browning, about 1 minute.

Taco Soup

Ingredients:

*1 to 1 1/2 lbs. lean ground beef
*1 yellow onion, chopped
*1 packet taco seasoning
*1 packet dry Ranch dressing seasoning
*1 can whole kernel corn
*1 can golden hominy
*1 can pinto beans
*1 can kidney beans
*1 can Rotel (diced tomatoes with green chiles)
*1 can diced tomatoes Mexican style
*1 can water
*tortilla chips
*shredded 2% cheddar cheese
*avocados, chopped

Directions:
Brown ground beef with onion.  Drain.  Place in a large stock pot.  Pour taco seasoning and Ranch seasoning on top of the meat.  Stir well.

Add corn, hominy, pinto beans, kidney beans, Rotel, and diced tomatoes.  Do not drain any of the cans.  Add all the liquid from all the cans.  Stir well.  Stir in the can of water.

Bring to a boil.  Reduce heat, cover, and simmer for at least 2 hours.  Stir occasionally.

To serve, place tortilla chips in the bottom of a bowl.  You can crush them up if you like.

Top with the soup.

Top with cheese and then avocado.

Spicy Chuckwagon Soup

This is from the Taste of Home Heart Warming Soups magazine that my mom gave me one Christmas.  I usually try to buy chuck roast on sale so that I can use one that week and freeze the others for a later time.  I had a chuck roast in the freezer, so we decided to make this zippy soup that we love.  It's probably my favorite soup.

Makes 10 servings

Ingredients:
*2 Tablespoons all-purpose flour
*1 Tablespoon paprika
*1 teaspoon + 1 Tablespoon chili powder, divided
*2 teaspoons salt
*1 teaspoon garlic powder
*1 boneless beef chuck roast (3 lbs.), cut into 1-inch pieces
*1/4 cup canola oil
*2 medium yellow onions, chopped
*1 can (28 oz.) stewed tomatoes (with juices)
*1 can (10.5 oz.) condensed beef broth
*1 bay leaf
*1/4 to 1/2 teaspoon cayenne pepper, depending on how spicy you like it
*5 medium red potatoes, scrubbed, skins on, and cubed
*4 medium carrots, sliced
*1 can (11 oz.) whole kernel corn, drained


Directions:
In a large zip lock bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.  Ad beef, a few pieces at a time.  Shake to coat.

In a large stock pot, heat the oil on medium high heat.  Once hot, brown the beef in batches.  We use an oil screen on top of the pot so that the oil won't splatter.

Stir in the onions, and cook for 3 minutes more.  Stir in the tomatoes, broth, bay leaf, cayenne, and remaining chili powder.  Bring to a boil.  Reduce heat.  Cover, and simmer for 30 minutes, stirring occasionally.

Add potatoes and carrots.  Cover and simmer 40 minutes longer or until vegetables are tender.  Add corn.

Turn to low heat.  Cover, and let sit on the stove for at least 20 minutes, stirring occasionally.  We usually let it sit for several hours on low so that the flavors blend well, stirring occasionally.  The longer it sits, the better it tastes.  Discard the bay leaf before serving.

This goes great with cornbread.

Southwestern Chicken Tortilla Soup

I got this recipe from one of my husband's co-workers, Shelly.

6 Servings

Ingredients:
*2 containers Member's Mark brand Southwestern Tortilla Soup from Sam's Club
* half a bag of frozen chicken fajita meat
*2 cans fat-free chicken broth
*baked tortilla chips
*shredded 2% Mexican blend or cheddar cheese
*water, as needed to get desired thinness of soup

Directions:
In a medium saucepan, heat containers of soup and chicken broth over medium low heat, stirring often.  Meanwhile, pour frozen chicken into a medium skillet.  Heat on medium heat until the chicken is hot.  Add the chicken to the soup.  Stir frequently.  Add water if you need to make it thinner.

Place a few baked tortilla chips in the bottom of some individual bowls.  Once the soup is hot, ladle into bowls on top of chips, and top with cheese.

This goes great with a green salad on the side.

*Note:  I buy 4 containers at a time and freeze 2 for another time.  You only use half a bag of frozen chicken fajita meat, so use the other half for the remaining 2 containers for another easy week night meal.

Homemade Chicken Noodle Soup

Servings: 6

Ingredients:
*6 carrots, peeled and diced
*1/2 cup diced celery
*1/2 of a yellow onion, diced
*2 teaspoons margarine
*7 cups fat free chicken broth (not reduced sodium) (1 jumbo can + 1 regular size can)
*2 cans chicken breast chunks in water, drained (10-13 oz. each)
*1/2 teaspoon salt
*1/2 teaspoon dried marjoram
*1/4 teaspoon dried thyme
*1/8 teaspoon black pepper
*3 dashes of parsley flakes
*2 1/2 cups egg noodles

Directions:
In a large saucepan, melt the margarine.  When the pan is hot, saute the carrots over medium heat for about 3 minutes.  Add the celery, and saute for about 5 more minutes.  Add the onion and saute until onion is tender and transparent.  Be sure that the veggies do not brown.

Stir in the chicken broth, the canned chicken, and all the seasonings.  Increase heat to high.  Bring to a boil.  As soon as it boils, reduce heat to medium-low.

Add noodles, and simmer for about 12 minutes or until noodles are tender.  Turn the heat down to the lowest setting to keep warm until you are ready to serve.