Food

This French Onion Soup Has Two Very Surprising Ingredients

Published

8 months ago

on

July 24, 2022

By

Press Room

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If you’re a fan of French onion soup and have made it at home before, you’ll probably notice two things immediately.

1. We use white wine instead of red wine—or sherry.

2. We use a combo of chicken stock + beef stock.

The results are a slightly sweeter, but just as addictive take on the classic. If you have a little extra time, you can deepen the flavor by allowing the soup to simmer another 15 minutes. To finish, simply ladle the soup into ramekins, top each serving with bread, and melt the cheese right on top of the soup, under the broiler. The top gets super crispy and bubbly, and the bottom softens slightly, making it easy to dig into. French onion soup is simple but there are a few things to consider that can help you nail it.

Which onions are best for French onion soup?
The classic French method calls for yellow onions but what’s truly important is how you slice them. It’s important that the onions cook and caramelize evenly, so you’ll need even slices. To achieve even slices, remove the top and bottom of the onion, halve from root to stem, peel, and cut each half into vertical 1/4″ thick slices. Slicing too thin will lead to mushy, overcooked, or burnt onions.

How to avoid bitter French onion soup?
Speaking of burnt onions, they are the main culprit when it comes to bitterness. Keep an eye on the onions as they cook and lower the heat if necessary to keep them from burning instead of caramelizing.

How do I thicken French onion soup?
There are a few ways to thicken soup. The most common choice is flour but you can also use potato starch or corn starch. Whisk 2 tbsp of flour, cornstarch, or potato starch with 1/4 cup of the soup liquid and add it to the soup base. Bring the mixture to a boil, then simmer for about 10 minutes, until thickened.

Can I use something other than white wine in French onion soup?
White wine brings a sweetness that intensifies the sweetness in the onions but there are other wines you can use to achieve a similar effect. Brandy, dry vermouth, sweet red wine, or marsala also make for a richly flavored soup.

How do you keep the bread from sinking in French onion soup?
A full ramekin is the key to cheesy bread that stays at the top of your soup. If the bread starts to sink, try adding more onions to keep the bread afloat. When there isn’t enough liquid to support the bread, it will sink under the weight of the cheese.

What do you eat with French onion soup?
Salads and sandwiches always make great soup sidekicks. You can stick with the classics like chicken caesar salad or a club sandwich or get creative with a garlic-herb wedge salad or a fully-loaded veggie sandwich!

Store leftover soup without bread and cheese in an airtight container for up to 5 days or freeze for up to 3 months.
Editor’s Note: The introduction to this recipe was updated on June 30, 2022, to include more information about the dish.

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Yields:

4

servings

Prep Time:

0

hours

10

mins

Total Time:

1

hour

5

mins

3

large yellow onions, thinly sliced into half moons

2
tbsp.

all-purpose flour

Freshly ground black pepper

2
c.

low-sodium chicken stock

4
c.

low-sodium beef stock

8

sprigs fresh thyme, plus more for serving

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In a large pot over medium heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, about 25 minutes. Add flour and cook 1 minute. Season with salt and pepper. Add wine and let simmer until evaporated, 3 minutes. Add stocks and thyme and bring to a boil. Reduce heat and let simmer 15 minutes. Season with salt and pepper to taste and remove thyme.
Preheat broiler to high. Ladle soups into heat safe ramekins and top each with 2 slices of bread and top with cheese. Broil until bubbling and golden, 1 to 2 minutes.
Top with thyme to serve.

Parker Feierbach

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Delish: Eat Like Every Day’s The Weekend

chapters.indigo.ca

CA$31.55

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Food

Monster Cookies

Published

5 months ago

on

October 20, 2022

By

Press Room

No Halloween celebration is complete without these cute-and-creepy monster cookies. Made with a simple

Betty Crocker™ Sugar Cookie dough and flavored with cocoa powder, these crisp cookies are delicious all on their own. And once sandwiched together with tinted Betty Crocker™ Rich & Creamy Vanilla Frosting and decorated with sanding sugar and candy eyeballs, they’re downright irresistible.

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Yields:

12

Prep Time:

30 mins

Total Time:

40 mins

Ingredients

1
(17.5-oz.) package Betty Crocker™ Sugar Cookie Mix
1/3 c.
plus 2 tbsp. unsweetened cocoa powder
2 tbsp.
powdered sugar
1/2 c.
(1 stick) unsalted butter, softened
1
large egg
1
(16-oz.) can Betty Crocker™ Rich & Creamy Vanilla Frosting
Blue, red, and green food coloring, Betty Crocker™ Candy Eyeballs, and Betty Crocker™ 4-Cell Sugars, for decorating

Directions

1. Step 1
  
  Line a baking sheet with parchment. In a large bowl, whisk Betty Crocker™ Sugar Cookie Mix, cocoa powder, and powdered sugar. Add butter and egg and mix with a wooden spoon or electric mixer until a dough forms and no dry spots remain. It will seem dry at first, but keep mixing and it will come together.
2. Step 2On a large cutting board, roll dough until 1/8″ to 1/4″ thick. Using a 3″ round cookie cutter, cut out as many rounds as possible. Do not remove rounds from cut dough. Refrigerate dough 20 minutes before peeling away scraps. Reroll scraps to cut out more rounds.
3. Step 3Preheat oven to 350º. Arrange rounds on prepared sheet, spacing 1″ to 2″ apart.
4. Step 4 Bake cookies until centers are set and edges are crisp, about 10 minutes. Let cool completely.
5. Step 5Separate Betty Crocker™ Rich & Creamy Vanilla Frosting into 3 bowls, then color with blue, red, and green food coloring.
6. Step 6Place a generous spoonful of green frosting on bottom of a cookie. Top with another cookie, angling the edge upward to push some frosting out like a bubble. Place 1 to 3 Betty Crocker™ Candy Eyeballs into widest part of frosting. Holding the cookie, spoon or sprinkle green Betty Crocker™ decorating sugar over frosting. Repeat with other frosting colors and matching sugars. Refrigerate leftover cookies.

Food

16 Best Ravioli Recipes To Satisfy That Stuffed Pasta Craving

Published

5 months ago

on

October 19, 2022

By

Press Room

Toasted Ravioli

We’re obsessed with ravioli, but most of the time we admit that the four pieces you get as a serving aren’t filling enough. That’s why it makes the perfect app. Breaded and fried, it’s so fun to eat ravioli with your hands and dipping it in plenty of marinara. Bonus! Toasted ravioli works in the air fryer too, meaning you can skip all of the oil for an even more perfect appetizer.

Get the Toasted Ravioli recipe.

Food

Bourbon, Bacon, And Blue Cheese Steak Sliders

Published

5 months ago

on

October 17, 2022

By

Press Room

If you picture miniature cheeseburgers when you hear “sliders,” allow us to introduce you to the ultimate upgrade. With a creamy Treasure Cave® Crumbled Blue Cheese-based spread, juicy slices of New York strip steak, and bourbon-glazed caramelized onions, this decidedly adult slider is guaranteed to please. Serve a couple along with some sides as a celebratory dinner, or let a tray make the rounds at your next party. No ketchup or mustard needed!

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Yields:: 12
Prep Time:: 1 hour 0 min
Total Time:: 1 hour 10 min

Ingredients

1
(1 lb.) New York strip steak, about 1¼” thick
Kosher salt
1/3 c.
mayonnaise
2/3 c.
(about 4 oz.) Treasure Cave® Crumbled Blue Cheese, plus additional for serving
Zest of 1 lemon, plus 1 tbsp. fresh lemon juice
Freshly ground black pepper
6
pieces (about 6 oz.) thick-cut bacon
1
large yellow or white onion, peeled and thinly sliced
1/3 c.
bourbon
Extra-virgin olive oil
12
brioche slider buns
Unsalted butter, for toasting buns
12
large basil leaves

Directions

1. Step 1Place steak on a plate and season generously on all sides with salt. Some salt will come off when you pat the steak dry later, so don’t be shy–season with gusto. Let steak come to room temperature as you prepare components for sliders.
2. Step 2In a medium bowl, combine mayonnaise, ⅔ cup Treasure Cave® Crumbled Blue Cheese, lemon zest, and lemon juice. Stir to combine and season with salt and pepper. Transfer to refrigerator until ready to serve.
3. Step 3Place a large cast iron skillet over medium-high heat. Add bacon and cook, flipping occasionally, until slices are crisp and golden, about 12 to 15 minutes. Transfer to a paper towel-lined plate to drain.
4. Step 4Remove all but 2 tablespoons bacon fat from pan, reserving any remaining fat for searing steak. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden on the edges and starting to caramelize, about 12 to 15 minutes. Reduce heat if necessary to prevent burning. Add bourbon and stir to deglaze bottom of pan until nearly evaporated, about 30 seconds. Transfer onions to a bowl until ready to assemble sliders.
5. Step 5Wipe out skillet and place over medium-high heat. Add 2 tablespoons reserved bacon fat, using olive oil as necessary if not enough bacon fat remains. When fat just begins to smoke, add steak. Sear until well caramelized and crusty on the underside, about 6 to 8 minutes. Flip, and continue cooking until steak is golden, about 4 to 6 minutes more; an instant-read thermometer stuck into the middle of steak should read 125° to 130° for medium-rare. Using a pair of tongs, hold one side of steak to the surface of the skillet, rolling back and forth as necessary to brown, about 1 ½ minutes. Repeat with the second side of steak.
6. Step 6Remove steak to a rack and let rest to allow juices to redistribute, 10 minutes. (If you prefer your steak room temperature, let rest up to 30 minutes.) Thinly slice against the grain. Taste a slice and season to taste with additional salt and pepper if necessary.
7. Step 7As steak rests, toast slider buns: Split buns in half. Place cast iron skillet back on the burner over medium-high heat. Add 1 tablespoon butter. When melted, add as many buns will fit, cut sides down. Toast until lightly golden, about 1 to 2 minutes. Repeat with remaining buns, replenishing butter as necessary between batches.
8. Step 8Assemble sliders: Spread blue cheese mixture on both sides of the slider buns. Add a basil leaf to the bottom halves of the buns. Break the bacon slices in half and divide among the buns, along with the steak, caramelized onions, and additional Treasure Cave® Crumbled Blue Cheese. Using toothpicks, finish each slider with a bun top and serve.