French Onion Soup

I've kind of been on a soup kick lately. I know that I've posted Mimi's French Onion Soup recipe but I liked this one better. I think the trick is to make sure you cook the onions for a really long time until they are caramel colored. This will give the soup great flavor. My onions took about 30 minutes to caramelize.

I doubled this soup thinking that I would have a ton of extra but the onions cooked down so much that it really wasn't that much.

Ingredients:
8 medium or 6 large onions, peeled and sliced thinly
2 Tbsp. olive oil
1 Tbsp. butter
1 cup sherry wine (could use water but the wine helps the flavor. I just bought sherry cooking wine at Walmart for $2.00, find by vinegar.)
Approx. 2 tsp. sugar
2 cups chicken broth
2 cups beef broth
2 cloves garlic, left whole
1 bay leaves
Salt and Pepper, to taste
1 lb. swiss cheese, grated
slices of sourdough or favorite bread

Preparation:

Saute onions in olive oil in large skillet (I just used soup pot) on med. heat for 5-7 minutes. Turn up heat to med. high and cook 10 more minutes, or until bottom of pan is starting to brown. Add sherry to deglaze pan. Add some sugar and continue to saute until onions are very dark caramel color. Deglaze again with sherry. Add in broth,garlic, bay leaf and seasonings. Simmer for at least 30 minutes. Before serving remove garlic and bay leaf. Ladle into soup bowls. Toast sliced bread at 350 degrees for 15-20 minutes and place on top of soup. Sprinkle cheese on top. Place bowls on bake sheet and put under broiler until golden brown.

Creamy White Chili

I made this delicious soup that I found on a blog called My Kitchen Cafe. I noticed that Crystal might be getting some of her yummy recipes from there as well. So I had this brilliant idea...why not share some of my favorite food sites as links on our website. I added on the right side at the bottom. So Please, Please, Please add to it!

1 pound chicken breasts, cut into cubes (I used pre-cooked chicken)
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil
2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
1 can (14 1/2 ounces) chicken broth (I think I used about 3 cups of stock)
2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream
Garnish Cilantro
Garnish Tortilla Chips (I just Tostitos Hint of Lime)

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and cream.

Makes about 6 servings.
For some of you (Crystal) you may want to double this because we gobbled it up in 2 days.

Pumpkin waffles or pancakes

Today the kids don't have school because California observes Veterans Day. So, we are having a lazy day at home. And what says lazy day better then waffles for breakfast. And these just aren't just waffles these are warm and aromatic. Happy fall to me! I am serving them with buttermilk syrup. Another way to make them yummy would to be to add cinnamon to the buttermilk syrup.

Here it is:
1 cup flour (I always do wheat flour)
1tsp. baking powder
1 tsp. baking soda
1 Tb. Pumpkin Pie spice
1/2 tsp. salt
2 TB. Sugar
1 cup buttermilk
1/2 cup canned pumpkin
2 eggs
1/4 cup Canola oil (sometimes I use half the amount and it turns out great)
1 tsp. Vanilla

Whisk all ingredients together until well blended and cook on hot griddle of waffle iron.

I double this for my family. I guessing this recipe makes about 6-8 belgian waffles. This is also a great way to use some food storage!