French Onion Soup

Sometimes, I need to throw sensibility to the wind and make something that I want as opposed to something the girls want. Last night was one of those nights.  I've been craving French Onion Soup and I know the girls don't like it. For young ones, they have a pretty sophisticated palette, but this surpasses even them. So, with leftover spaghetti in the microwave, I set on the task of making a dinner just for my own pleasure...and it was worth every tasty spoonful.

French Onion Soup

2 large onions
3 TBSP unsalted butter
1 TBSP fresh Oregano
1/2 TBSP fresh Rosemary
Fresh ground pepper
1/2 c red wine
4 cups beef stock

Toasted French Bread slices
Swiss cheese

Slice the onions into thin slices. Cook over medium heat in a medium sized saute pan with butter until carmelized, about 15-20 minutes. During the last few minutes, add garlic and pepper.
Add herbs, beef stock, and wine. Cook until slightly reduced.

To serve:
Ladle soup into an oven proof bowl. Top with toasted bread and cheese. Broil until cheese is melted and bubbly. Enjoy with some of that wine!

Potato Cheese Soup

When I picked up my youngest today from day care, she was sitting alone in the middle of the floor, crying. All of the other kids around her were busy coloring, playing, or enthralled with the computers. I asked her what was wrong and she thought one of her friends didn't like her anymore... She DID get a Sunshine Report, which would normally make her happy, but not today. Her teacher said she was tired and a little grumpy all afternoon. So, on the way to pick up her sister, I asked if she wanted potato soup for dinner. Since it is one of her favorites, I thought it would help her mood.  It did. Immediately, her outlook shifted.

This is one of the ultimate "comfort foods" in our house. Sick, grumpy, bad day, just a case of the blues...they can all be lifted with a batch of potato cheese soup. In the many years that I've been making it--for myself, friends, potlucks, sick neighbors--I've not had one complaint...and rarely have I had leftovers.  This has prompted me to make the "big batch" that I do now. 30 minutes later, we have enough for dinner and a lunch...

Potato Cheese Soup

8 med baking potatoes, peeled & cubed
4 cups chicken broth
1 small onion, diced

4 cups milk

4 TBSP butter
4 TBSP flour
4 TBSP roasted red pepper (jar), chopped
2 TBSP flat leaf parsely, chopped
Dash hot sauce



8 ounces shredded cheese (colby-jack, cheddar, pepper jack, etc)
Extra cheese for garnish

Boil the potatoes and onions in the chicken broth until very tender. Puree with an immersion blender or food processor until smooth. Add milk and stir. Keep on low heat.

Make Roux. Combine butter and flour and cook until thick. Add peppers, parsley, hot sauce, and a few twists of fresh ground pepper.  Add to potato mixture and mix until smooth and well distributed.

Add cheese just before serving and stir until cheese has melted.
Ladle into bowls and top with extra cheese.  Can make "Baked Potato Soup" by adding your favorite toppings: crunchy bacon bits, sour cream, or fresh chives.