French Onion Soup

***Makes around 8 plus servings, depending on the size soup crocks

*2 (14.5 ounce) cans Beef Broth, 50 percent low-sodium

*4 cups Chicken Broth

*2 Medium Red Onions, sliced in 1/4 inch strips

*3 Large Yellow Onions, sliced in 1/4 inch strips

*1/2 teaspoon Fresh Ground Black Pepper

*1/2 teaspoon Kosher Salt

*1/2 cup Butter

*1/2 to 1 teaspoon Worcestershire Sauce, no more

*3 tablespoons Flour, sprinkle in after sautéing onions cook 3-5 minutes longer, thickener

*3 Sprigs Thyme Leaves with Stems

*2 small Bay Leaves or 1 large

*1/2 cup White Cooking Wine, deglaze pan

*1 Cup Sparkling Apple Cider, like Martinellis

*2 tablespoon Bottled minced Garlic

*1 Loaf French Bread, all crust removed and sliced in 1 inch thick slices

*Extra Light Olive Oil or Butter, for toasting bread

*Thick slices of Swiss Cheese

*1/2 cup grated Gruyere Cheese

*Cheese Cloth

*Bakers Twine

*Soup Crocks/Oven Save Bowls

Cheese Cloth Spice Bag

• 1 (10X10 inch) piece of Cheese Cloth

• Place in the center of the cheese cloth square, the thyme, parsley and bay leaf, then bring up the corners and tie corners together with a piece of bakers twine.

• Add the spice bag to the Onion and broth mixture.

French Onion Soup

In a heated large cast Iron skillet or stainless steel, on medium low-heat add butter, onions, salt and pepper and sauté for 25 to 30 minutes, stirring every so often. After sautéing, deglaze the pan with white cooking wine and add the flour and cook for 3-5 minutes to cook-out the flour taste.

Then add to a large stockpot or Crock pot add the onions, beef and chicken broth, sparkling cider, Worcestershire sauce, garlic and spice bag.

Simmer soup for 45 to 60 minutes in the skillet or stock pot or in a crock pot for 2 to 3 hours on low.

French Bread Toast

Take the loaf of French bread and cut off all the crust and butter/oil the front and back of each slice of bread and toast both sides of the bread.

French Onion Soup Crocks

Preheat oven 350*F.

Using soup crocks fill each crock with the onion soup 2/3 full. Then add the two pieces of the toasted French bread and top with 2 pieces of the thick Swiss cheese and sprinkle on about a tablespoon or so of the grated Gruyere Cheese. Bake in the oven.  (Place the crocks on a baking sheet and bake in the oven for 10 minutes or until golden crust starts to develop on the cheese.)

Remove from the oven and allow to cool slightly before serving and enjoy!

Enjoy!

Lindy

 

Zuppa Toscana

Serves 12-16 people

*2 pounds Italian Turkey Sausage, cooked

*3 tablespoons Italian Seasoning, See our Homemade seasoning or use your favorite Italian seasoning

*1/4 cup Dried Onion Flakes

*1 teaspoon Garlic Powder

*1 teaspoon Onion Powder

*6 to 8 Yukon Gold Potatoes, sliced semi thin (place slices in bowl of cold water after slicing to keep from going brown and remove starch, then drain and add to crock pot)

*6 cups low-sodium Chicken Stock

*2 cups Frozen Chopped Kale

*1/2 to 1 teaspoon Red Pepper Flakes

*Sea Salt and Freshly Ground Pepper, to taste

*2 cups Heavy Cream or Half and Half (for fewer calories)

Cook the sausage, 1 tablespoon of the Italian seasoning, onions, garlic powder, onion powder salt and pepper, in a skillet on medium heat. Cook until browned and juices are clear.

Then in a Crock pot with liner for easy clean-up, add the meat mixture, potatoes, chicken stock and Red Pepper Flakes.

Cook in crock pot for about 6 hours on low 4 hours on high or cook according to your crock pot instructions. Add the kale, cream, salt and pepper the last 30 minutes. Serve.

See Three Cheese Italian Breadsticks

Enjoy!

Lindy