I’m thrilled to announce that my cousin, Jane has joined me on my blog as a regular contributor! She’s a skilled cook who loves to eat healthily and is on a quest for knowledge about nutrition and the right foods for us.
I have two recipes from Jane for you this week and in the new year she is going to provide us with lots of ‘food’ for thought. I know you’ll enjoy getting to know Jane – she’s not only a smart cookie, she’s a beautiful person.
This is the cabin where she and her husband Tom spend a lot of time. Her five brothers and sisters and their many nieces and nephews love visiting here too. I can see why – it’s so cozy, I would never want to leave. Tom has restored this cabin to it’s original condition and it looks like a perfect place to connect with the important things in life.
Thanks, Jane – I’m thrilled to have you on board! Here’s her fabulous French Onion Soup.
Jane’s French Onion Soup
· Bacon Crumbles: 2-4 slices thick bacon, fried really crispy
· 1 XL sweet Spanish onion, halved and ½ “sliced lengthwise
· Grated garlic 1-4 cloves depending on your palate
· ¼ cup dry white wine or sake
· Mushrooms large, cleaned about 16 sliced in half tossed w garlic pepper
· 4 cups low-sodium chicken broth or beef broth (Tom prefers beef)
· baguette slices (1/2 inch thick) one per bowl
· 4 oz white irish cheddar lite or other swiss cheese you love
· 4 oz Gruyere cheese or jarlsberg
· Lots garlic pepper
1. In a medium Dutch oven or heavy pot, cook bacon over medium-high, stirring occasionally, until browned. Get rid of this grease, not so good for your heart health
2. Smidge of EVVO very little,: Add onions, and reduce heat to medium. Cook, stirring occasionally and scraping up browned bits from pot with a wooden spoon, until onions are very soft and light golden brown, add mushrooms, if too brown add white wine to simmer/ reduce.
3. Heat oven to 400 degrees
4. Add chicken broth, thyme, garlic and bring to a low boil, lower to simmer for 5-10 min.. Remove from heat. Yupp, the thyme smells strong – no worries.,
5. Heat broiler, with rack in top position. With a ladle, transfer soup into 2-4 broiler proof bowls
6. Add small cubes of cheese. . Top each with a baguette slice and 1/4 cup grated cheese or- cheese slice, then bacon crumbles . (1/2 slice bacon per bowl)
7. Transfer sheet to oven and broil/bake until cheese is melted and browned in spots, about 3 minutes. Serve immediately. If cheese does not brown and bubble, increase to broil for only 1-2 minutes, careful.. don’t burn down the house.
You can make the soup, then freeze it. Thaw and reheat before topping with bread and cheese.
Epicurious, Martha Stewart. Modified by Jane G.