Five, Six or Seven Onion Soup


onionsoup

I am currently cooking dinners at the Ritz-Carlton Palm Beach, but for over three years, I was cooking lunch. For some of that time I made a soup du jour, which meant I was on a constant search for new and really good soup recipes. I discovered a recipe by Emeril Lagasse on the Food Network website which is a great place to look for ideas. I wanted a French Onion Soup recipe, but I thought this would be more fun.

Emeril’s title is Seven Onion Soup. Most of the time, when making it, I didn’t have all of the types of onions in the original recipe, or even all of the ingredients, but it always turned out terrific anyway. If you wish, you can omit the cream to lower the fat, and leave out the bacon for a vegetarian version. This soup can be pureed and served creamy or half pureed and not pureed at all.

There is a great vegetarian soup book I purchased at my favorite bookstore in the world, Barnes and Noble in Union Square in New York City, called Love Soups by Anna Thomas. It’s loaded with healthy soups, if you’re looking for some other ideas. – Jeanne

Six Onion Soup
1 lg. Red Onion, Sliced on Bias (not rings)
1 lg. yellow onion sliced
1 Sweet Onion sliced
2 leeks, washed well, sliced
2 shallots, sliced
6 scallions (green onions) sliced
1/3 cup flour
3/4 cup white wine (I use Carlo Rossi Chablis to cook with)
2 quarts of chicken/veggie stock (I use Swanson chicken stock, 2 26 oz. boxes)
Chopped chives for garnish
Shaved parmesan for garnish

ingredients

1. In a large large skillet, melt the butter over medium high heat and add the bacon. Cook the bacon until the fat has rendered and the bacon is crispy but not burned and remove it with a slotted spoon and drain on a paper towel.

2. Add the red, yellow, sweet onions and the shallots and season with salt and pepper. Saute onions until they are almost caramelized, about 10 minutes, stirring them occasionally.

3. Add in the leeks and scallions and continue cooking another 5 minutes or so, until these are well cooked. Slowly stir in the flour and cook for a minute or two. Add the white wine and stir to incorporate, then cook until the wine is reduced to less than 1/4 cup. Pour in the chicken stock and mix well. Add in the rosemary, thyme and bay leaf. Bring to a boil, then reduce heat and simmer the soup for at least 30 minutes.

4. Add the cream, if desired and cook another 10 minutes. Puree half the soup and return to the pot, heat and serve, garnished with parmesan cheese, reserved bacon and chopped chives.
dogs

The bottom pics are my audience. My two Cavaliers, Stuart and Cooper, who watch and nap at the same time. Riley is a little guy we adopted from Animal Haven. My daughter Abbie volunteered there for years taking great photo’s and walking dogs. Riley was living in a hoarder situation in the Bronx and have never gone outside in his 10 years. He is doing great since they brought him to us, he loves the backyard and sits right by my feet when I cook.

-Jeanne

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Goat Cheese Ravioli with Abbie


ravioli

For my first blog, I want to thank my daughter Abbie, for all of her technical assistance in setting everything up for me during her recent visit to Florida. I also have to thank my husband Rich for his ongoing love and patience through all the changes of our lives.

This recipe has several components. Some could be made separately, such as the pesto, which is just a good, basic pesto recipe. The Beurre Blanc Sauce also has numerous uses.

Basil Pesto

pesto

1 bunch basil, stems removed
1/4 cup toasted pine nuts
1 clove peeled garlic, smashed
Olive oil
Salt
Shredded Parmesan Cheese

1. Toast pine nuts in the oven on a baking sheet for about 6-7 minutes at 300 degrees. If they aren’t quite brown enough continue for a few minutes longer. I don’t recommend toasting them on the stove, they always get burned that way.

2. Place basil leaves, pine nuts, garlic clove and a small amount of oil in food processor and blend to chop everything up. Slowly add more oil until desired consistency. For this recipe the pesto should be fairly smooth. Season with Parmesan cheese and salt to taste.

This part of the recipe can be made the day before and kept covered in the fridge. The extra pesto can also be used for other dishes, such as pasta with chicken and it is a great dip.

Beurre Blanc Sauce

1 Shallot, small diced
3/4 cup white wine
1 cup heavy cream
1 stick unsalted butter, cut in cubes

1. Saute the shallot in oil or butter until translucent, only a minute or two, it will burn quickly.

2. Add the white wine and reduce the mixture until there are only a few tablespoons of wine remaining.

3. Add the heavy cream and stir to incorporate. Bring it to a slow boil and then slowly whisk in the butter pieces, 1-2 at a time. Season with salt to taste and add then add the prepared pesto into the buerre blanc sauce. It doesn’t all need to be added in, just enough for the color and flavor you want.

This sauce can be used for many dishes, especially, pasta and fish. It’s very popular to add a little lemon juice and make lemon beurre blanc, or a little red wine and you have rouge beurre blanc.

Ravioli with Goat Cheese, Spinach and Sundried Tomato

ravioli5

1 pkg. Wonton Wrappers
1 egg and 1 tsp water
1 pkg. of Goat Cheese, softened
1/2 bag Baby Spinach
Sundried Tomatoes

1. Cook the spinach in a saute pan. To cook spinach, heat a saute pan on the stove and add a tbs. or so of canola oil to coat the bottom of the pan. Add the spinach, season with salt and it will begin to wilt, toss occasionally to move it around the pan. When done, remove it from the skillet and place in a colander to drain.

2. Dice about 10 sun dried tomatoes into small pieces

3. Place softened goat cheese, sun dried tomato, and spinach in a food processor and blend together to a smooth consistency.

3. Spread the desired number of wonton wrappers out on the counter. A good portion would be 8-10 per person.
Paint the sides of the wrappers with the egg wash, using a pastry brush. Place a small amount of goat cheese mixture on the center of the wrapper, about a tablespoon. Place a second wrapper on top of each and press firmly to secure the wrappers.

These can be made a day ahead, covered and placed in the fridge on a baking sheet.

4. Cook the ravioli’s in salted water for a few minutes. Drain and serve with the beurre blanc pesto sauce. Garnish with some fresh basil and pine nuts.