Oui, Oui….French Onion Soup!

January 10, 2015

It has been downright chilly in the state of Florida this past week!  To curb the chill I thought a soup would fit the bill.  I love French Onion Soup and  I always order it whenever I see it on the menu, so this was the perfect soup option to make.  I cannot resist the crusty French bread and ooey gooey, melty Gruyere cheese.  Cheese is the key to my heart and Gruyere is one of my favorites.  It can be a bit pricey…when I purchased it, it was $14.99 a pound, but it is well worth it to make an authentic French Onion soup.

I looked at several recipes.  They are all pretty much the same, but I tweaked and combined a few to my liking and found the perfect combination of flavors.


French Onion Soup

1 stick of butter

1 cup of dry white wine

4 large yellow onions, thinly sliced

4 cups low sodium chicken stock

4 cups beef broth

3 cloves minced garlic

2 tablespoons of Worcestershire sauce

2 Bay leaves

2 tablespoons of minced fresh Rosemary


several slices of crusty French bread

1/2 pound of Gruyere cheese, grated

Melt butter in a heavy pot or dutch oven over medium heat.  Add onions and cook uncovered for 30 minutes, stirring occasionally to prevent the onions from sticking, and brown until caramelized. french onion soup   Once the onions are caramelized, pour in the wine and scrape the browned bits off of the bottom of the pot.  Allow the wine to reduce, then add the chicken broth, beef broth,  Worcestershire sauce,  garlic, Bay leaves and several dashes of pepper.  Reduce heat to low and simmer for 45 minutes. While the soup simmers, slice the French bread into 1 inch slices. french onion soup And grate the Gruyere cheese. french onion soup recipe When the soup is done ladle the soup into a oven safe bowl,  place 3 slices of bread and a good handful of cheese on top of the bread.  Place under the broiler until the cheese is bubbly and starting to brown around the edges.  Remove from the oven and lightly sprinkle with Rosemary. french onion soup recipe Serve and Enjoy!!   mel_sig flower post divider

Pumpkin Sage Fettuccine….

November 10, 2013

I love fall and all of the yummy recipes that make this season so much fun!  Sage is one of those herbs that is just perfect paired with pumpkin.  And this recipe has a ton of garlic and who doesn’t love the smell of garlic and butter whafting throughout the house?  This recipe could not have been simpler and easy to prepare and put together in a snap.  I paired this dish with a Pinot Grigio and it was perfect!

Pumpkin Sage Fettucine Alfredo

2 ts. olive oil

2 tbs. butter

1 c. pureed canned pupkin

1 c. heavy cream

8 oz. fettuccine noodles cooked aldente and drained

6 cloves of garlic minced

1/2 ts. nutmeg

dash of cayenne

salt and pepper to taste

freshly shredded parmesan NO powdered cheese please!

fresh sage cut into chiffonade ribbons

1.  Heat oil and butter in a pan, add minced garlic and saute until bubbly, fragrant and golden.

2.  Whisk in pumpkin, cream and spices blending well and heating through.
3.  Toss cooked pasta with the pumpkin sauce, top with sage and parmesan and Enjoy!

pumpkin sage alfredo

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A Hearty Fall Dinner….

October 25, 2012

Fall is in the air….well up north it is.  Here in Florida we do the best we can….Pumpkin Spice Latte’s, pumpkin doughnuts from Dunkin’ Donuts, burning a fall scented candle and finding recipes like the one I tried tonight.  I was inspired by the fall season to make this delicious dish from the October 2012 issue of Better Homes and Gardens magazine.  My weakness is cheese, especially good cheese and when I saw that the recipe called for  smoked Gruyere,  I nearly fell out of my chair!  This recipe was so good we all went back for seconds and my husband went for thirds!  Pair this with a good Merlot or Cabernet and you are all set.  Comfort food at it’s best!


12  ounces dried rigatoni
1  1/2 pounds butternut squash, peeled, seeded and cut into chunks (3 1/2 cups)
2 3/4  cups milk
1/4 cup all-purpose flour
8 ounces smoked Gruyere cheese, shredded (2 cups)
8 slices bacon (you could easily substitute the bacon with tempeh bacon, bacon bits, or the Morning Star Farm Veggie Bacon)
2 small sweet onions, cut into chunks
3 ounces sourdough bread (I used bread crumbs that I already had in the pantry)
2 tablespoons butter, melted
1 teaspoon of salt
1 teaspoon of pepper
fresh flat-leaf Italian parsley

Preheat the oven to 425 degrees F.

Lightly butter a 3-quart au gratin or baking dish; set aside. I didn’t have a 3 qt. dish so I used 2 2qt. dishes. Cook pasta according to package directions. Drain; transfer to a large bowl.


Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium-high heat. Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes. Stir together remaining 1/4 cup milk and flour; stir into squash mixture. Bring to boiling; cook until thickened, 2 to 3 minutes. Stir in 1 1/2 cups of the Gruyere until melted; keep warm.

Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels. Crumble; set aside. Pour off all but 2 tablespoons bacon drippings. Return skillet to the heat.

Add onions to skillet; cover and cook over low heat 10 minutes, stirring occasionally. Uncover and increase heat to high. Cook 4 to 6 minutes more, stirring, until onions are golden.

Add squash-cheese mixture, onions, salt,  pepper and  bacon to the bowl with the pasta. Toss well to combine, then transfer to prepared baking dish.

Place bread in a food processor and pulse with two or three on/off turns to form large coarse crumbs (you should have about 2 cups). Transfer to a small bowl; mix with melted butter. Sprinkle remaining Gruyere and the bread crumbs over pasta mixture.  Bake until top is browned, about 14 to 15 minutes. Cool 5 minutes. Sprinkle with parsley. Makes 6 to 8 servings.

This recipe made so much it filled 2 2qt. dishes.  And was more than enough for my family of 4.   We had another whole dish for left overs.

butternut squash recipe

So so yummy!  Enjoy

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