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.
French Onion Soup
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.
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Here is a recipe that is easy, tasty, and ready in no time. Double the recipe and freeze half for when it’s just one of those nights where the thought of cooking dinner overwhelms …
Sloppy Joe
Servings 6
Ingredients
- 1 pound lean ground beef
- 1 onion medium chopped
- 2 tsp brown sugar
- 1 tsp white vinegar
- 1 tsp dry mustard
- 1/2 cup ketchup
- 1/4 cup chili sauce found in ketchup section of grocery store
- salt and pepper to taste
- hamburger buns
Instructions
- Brown meat and onions.
- Drain fat and add all other ingredients.
- Bring to a slow boil and simmer for 15 minutes.
Notes
Serve on a bun with chips and a pickle.
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Cinnamon and cloves in a beef stew recipe? Absolutely! Prepare this updated version of beef stew and your home will be filled with a wonderful aroma and your family and friends will be filled with a delicious, hearty meal. This isn’t your grandmother’s beef stew …
Contemporary Beef Stew
Servings 6
Ingredients
- 4 pounds boneless beef chuck cut into 2 inch cubes
- 2 cinnamon sticks
- 2 bay leaves
- 5 whole cloves
- 3 whole allspice
- 1/2 tsp ground allspice
- pinch nutmeg
- 1 cup dry red wine
- 1/4 cup of red wine vinegar
- 20 ounces skinned pearl onions use frozen if you are crunched for time
- 3 stalks celery chopped in slices
- 4 Tbsp unsalted butter
- 2 Tbsp olive oil
- 1 can can of diced fire-roasted tomatoes 14 ½ ounces
- 1 1/2 Tbsp tomato paste
Instructions
Marinade
- Place all ingredients up to pearl onions in a large bowl. Cover and refrigerate over night.
Stew
- Drain the beef, but reserve the marinade.
- Melt butter and 1 tablespoon oil in a dutch oven.
- Sauté onions and celery on medium heat for about 5 minutes and place in a bowl using a slotted spoon.
- Add the remaining 1 tablespoon of olive oil to the pan.
- Sear beef, stirring occasionally for about 10 minutes.
- Add marinade, onion, celery, tomatoes, tomato paste and enough water to cover the beef.
- Bring to boil and simmer for about 1 1/2 hours, or until meat is fork tender.
Notes
Serve over egg noodles, or herbed noodles, such as the basil noodles, pictured above.This stew can be made several days in advance. Freeze any leftovers.