Today’s all about fast and good recipes that won’t let us down. More than that, though, these recipes will lift us up, give a spring to our step as we begin the holiday season.
After reading an article entitled, “Fast French Onion Soup” which detailed a recipe that was neither fast nor easy, Lynne knew she had to share the real deal with us. Lynn’s recipe not only is fast, it’s easy and delicious, and makes a very versatile soup. We can adjust the broth ratio, use more beef, less chicken. Top it off with a favorite cheese and our preferred kind of toast. Whatever we want.
A friend shared this recipe years ago with Lynne, and she’s been making it ever since.
I used Vidalia onions as Lynne recommends, and cooked them overnight. A delicious aroma wafted through the house and the next morning the onions were brown and beautiful. After adding the broth, I continued to cook my soup on low in the slow cooker, until dinner time.
I placed a slice of crostini, topped with three thin strips of Emmental cheese on top of the soup. A few minutes under the broiler kept the soup hot and melted the cheese.
Lynne’s Friend’s Make-ahead, No-fail, Easy-as-it-Gets, Onion Soup
3-4 large sweet onions(Vidalia, if we can get them), peeled, cut into wedges
½ stick, 4 tablespoons, butter
1-quart, 4 cups, chicken broth
1 can (14 ½ ounces) beef broth
Toasted bread of our choice
Melted cheese of our choice
Peel the onions, then, cut each into wedges.
Place ½ stick butter into slow cooker. Add onion wedges and set slow cooker on high, Cook onions overnight. Onions will be cooked down and browned in the morning. Add the chicken and beef broths. Once the mixture comes back up to temperature, reduce the heat to low and cook until ready to serve.
To serve, top bowls of soup with toasted bread and cheese of your choice.
Makes 5-6 servings.
Our fall salad can be ready in minutes. If you don’t have champagne vinegar, use apple cider vinegar. Fresh ingredients and just a little chopping makes an outstanding salad.
Fall Spinach Salad
Quick & Easy Fall Spinach Salad from our archives
Baby spinach, roughly 1 ½ to 2 cups per serving, or amount to suit taste
Honey Crisp apple, cored, sliced into a small dice, roughly ¼ apple per serving or amount to suit taste
Red onion, sliced into a small dice, roughly 1/8 of red onion per serving, or amount to suit taste
Toasted walnut halves, coarsely chopped, roughly ¼ cup per serving, or amount to suit taste
Dried cranberries, craisins, or cherries, roughly ¼ cup per serving or amount to suit taste
Freshly crumbled blue cheese, amount to suit taste
Champagne Dijon vinaigrette, recipe following, drizzled judiciously over salad
Champagne Vinaigrette
¼ cup champagne vinegar
2 tablespoons freshly squeezed lemon juice
2 teaspoons honey
2 -3 teaspoons Dijon mustard
1 small to medium clove garlic, minced
6 tablespoons extra virgin olive oil
Add champagne vinegar, lemon juice, and honey to a jar with a tight-fitting lid. Mix all well with a spoon to combine. Add Dijon mustard and garlic. Mix well to combine. Drizzle 6 tablespoons olive oil into mixture. Place tight fitting onto jar and toss to combine.
Once vinaigrette is made and mixed, assemble the salad into a bowl. Give vinaigrette a few more shakes, then, immediately drizzle dressing over assembled salad.
Suggestions for Recipe Exchange can be emailed to Ellen Clifford McGuire at emcliffordmcguire@hotmail.com, or mailed to Recipe Exchange, P.O. Box 461, East Longmeadow, MA 01028. For more meal ideas, visit masslive.com/cooking
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November 18, 2019 at 09:57AM
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