Want to make this in advance?  Simply freeze the “soup” portion of the recipe and when ready to serve, heat through and pick up the recipe at instruction #6.

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French Onion Soup

Course Main Course

Cuisine French

Servings 8

Calories 285kcal

Ingredients

• 3 Tbsp unsalted butter
• 3-4 cloves garlic minced
• 4 yellow onions halved sliced thin
• 1 leek light green and white part only, thinly sliced
• 1/2 cup red wine
• 8 cups low-sodium beef broth
• 1/4 tsp hot sauce
• 1 tsp Worcestershire sauce
• kosher salt to taste
• freshly ground black pepper to taste
• 16 slices baguette bread thinly sliced
• 12 oz. Gruyère cheese grated, or similar cheese

Instructions

• In a large sauce pan, melt the butter.  Add the garlic and sauté for about 1 minute.             .  
• Add the onions and leek and sauté for about 15 minutes - until the onions and leek are soft and caramelized.  Stir often.
• Add wine and simmer until wine has evaporated, about 5 minutes.
• Add the broth and simmer for 15 minutes.
• Add hot sauce and Worcestershire sauce, season with salt and pepper.  Simmer for an additional 10-15 minutes.
• Preheat the oven to 425 degrees.
• Line a baking sheet with aluminum foil.  Place 8 small soup crocks or large ramekins on the baking sheet and fill 3/4 full of soup.
• Place 2 slices of baguette on top of soup and top with shredded cheese.
• Bake for about 15 minutes or until cheese has melted

Notes

You can broil for a minute or so if you want a brown crust.

Everything tastes better with bacon!  The blend of flavors in this quiche is unique and delicious.

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Zucchini, Bacon and Gruyere Quiche

Course Main Course

Cuisine French

Servings 8

Ingredients

• 1 9-inch pie crust
• 1/4 pound bacon coarsely chopped
• 1 Tbsp canola oil
• 2 medium zucchini cut into 1/8 inch-thick slices
• 1/2 tsp salt divided
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1/4 tsp pepper
• 3 eggs
• 1 cup Gruyere cheese coarsely grated

Instructions

• Pre-bake the 9-inch pie crust according to package directions.  We recommend using Pillsbury pie crust which can be found in your grocer's dairy case.  Just unroll into your pie plate, pierce in several places with a fork, and bake.
• Cook bacon in a heavy skillet over moderately high heat, stirring occasionally, until just crisp - about six minutes.     
• Transfer bacon to paper-towel-lined plate.
• Wipe grease out of pan and add canola oil.
• Over medium-high heat, add zucchini, 1/4 tsp salt, and cook until zucchini is tender and starting to brown, about five minutes.
• Heat cream, milk, pepper, and remaining 1/4 tsp salt in saucepan until mixture reaches a bare simmer - remove from heat.
• Whisk together eggs in a large bowl, then gradually whisk in hot cream mixture until combined.   
• Stir in bacon, zucchini, and cheese and pour into pie crust.
• Bake in 350-degree oven for about 30 minutes - until center is set.
• Cool on a wire rack.