Tag Archives: appetizer

Soupe à L’oignon (French Onion Soup)

It’s been a while since I’ve posted a recipe, and I just have to brag about this one… I kinda nailed it. After going to Paris and having french onion soup at almost every single restaurant we visited, I decided to give this a try and it was a major success. Simmered, caramelized onions in a rich and hearty broth, topped with crusty baguette and melted Gruyere cheese. It’s perfect for this time of year, too. (let’s be real, it’s good anytime, anywhere..)

This is a rather easy recipe with simple ingredients: onions, flour, butter, broth, bread, and cheese. I use regular yellow onions and cut them into rounds then sliced across once. I used two large onions for this particular recipe and ensure to get as many slices as I could. After I sliced the onions, I added 5, yes, FIVE, tablespoons of butter to a dutch oven. The reason for so much butter is two fold: Butter tastes amazing, and you need that much to render down the onions and get them brown, not burnt. The onions will simmer for approximately 30-40 minutes until they’re all a nice, golden color.

Once the onions are done, I added one tablespoon of flour (cassava) to get the mixture a bit thick, then added in the beef broth – I always use bone broth as it has so many incredible benefits; to me, quality will always trump price. I love the brand Kettle and Fire for bone broths. Trader Joe’s makes a good budget-friendly broth too!

I added three cartons of broth and some salt and pepper to taste. This simmered on a low flame for 30 minutes. I sliced a day-old French baguette and turned the oven to broil. Lastly, I ladled some soup into a ramekin and place some slices of bread into the mixture, sprinkling the cheese on top and placing on the top rack to brown. Serve immediately! Nomaste 🙂

Soupe à L’oignon

Course Appetizer, Dinner
Cuisine French, Soup
Keyword dinner, easy, french, onion, savory, Soup, winter
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 cups
Author nomastehungry

Ingredients

  • 2 large onions yellow
  • 5 tbsp butter
  • 1 tbsp flour
  • 48 ounces beef bone broth or stock
  • 1 French baguette crispy!
  • 1 cup Gruyere cheese grated

Instructions

  1. In a dutch oven or large pot, heat the pan, then add butter to melt.

  2. Slice up two large onions and slice once down the middle to have medium length onion strings.  Add to melted butter. This will need to cook on low – med.low flame for 30-40 minutes. Stirring consistently

  3. Add tablespoon of flour to mixture.  Mix together and add in broth.  Let simmer for 20-30 minutes.  Turn oven to broil.

  4. Slice baguette.

  5. Ladle soup into small ramekins and place the baguette slices into the soup.  Sprinkle cheese to cover the bread pieces.

  6. Place in top rack of oven.  Broil until cheese is brown and crispy.  Let sit until warm.

Baked Garlic Buffalo Wings

When Football season kicks in (see what I did there? Kick? No? Okay…), it seems like there’s only two options for food: burgers and fries, or wings.  I love me some good ol’ fashioned buffalo wings, fried to perfection and drenched in hot sauce. Boneless or on the bone, they’re so freaking delicious.  I’m of the “ranch dip” type rather than blue cheese, but that’s not a problem in our home.  I’m proud to say that this recipe calls for five ingredients: wings, avocado oil, cassava flour, garlic powder, and hot sauce.  THAT. IS. IT.IMG_4274

I played around on the internet to see how other food bloggers and foodies make their wings, and realized that everyone except for moi have a wire rack.  Rather than running out to the local 99c store to buy a cheap one, I just prayed that a lined baking sheet pan with sprayed aluminum foil would work.  Honestly? It did, and it did taste pretty damn good.  I started by cleaning and pat drying my wings (I got them from an online meat-delivery system Butcher Box, I highly recommend them if you want to ramp up the quality of your meats – plus, they have add ons like bacon and breakfast sausage… mmmm, sausage.)

After drying the wings, I tossed them in avocado oil (this oil has a high smoke point and will not burn in the oven) and coated with a generous layer of garlic powder.  Lastly, I added 1/3 cup of cassava flour to crisp the wings as they bake.  Grease a pan (or use a wire rack) and lay the wings down skin side up, bake for 50 minutes at 400 degrees, and then toss in your favorite hot sauce (I’m not sure of the brand we used but it was really yummy).

The beauty about eating wings is that it is versatile and goes with just about any dipping sauce, any sides, and of course celery and carrots.  Now go throw on your Giants jersey, crack open a Corona, and enjoy them wings!