Tag Archives: onion

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.

Latkes!

Happy Hanukkah and Happy Holidays!  I love this time of year, not just for the food and holiday break, but for the warm feeling that is thrust upon us when surrounded by family and friends, and friends who are family!  It’s a time for kindness, love, belly laughs, and building lifetime memories, which more often than not, are created around a dinner table.  Growing up, I always loved Hanukkah: the lighting of candles, the story behind the holiday, the jelly doughnuts, but what I really loved were the homemade latkes my mother and grandmother would make.  The crispy, fried potato pancakes drizzled with sour cream (or apple sauce…) and served nice and hot out of pan… SO DELICIOUS!IMG_0364.JPG

There are two schools of thought: to use a food processor, or to go old school and hand-grate the potatoes and onions with a cheese grater.  I chose the latter as I find that they always taste crispier and fresh when hand-grated.  I start by peeling one and a half large onions and grate on the side with the larger holes (julienned side).  Grating onions will cause your eyes to water and tear if you are sensitive to onions, so be warned!  I then set this aside in a large mixing bowl.  Then, I peel and grate 5 medium potatoes (I happened to have one gigantic potato and 3 smaller ones, but 5 medium should yield the same results).  I use a cheesecloth to ring out the starch and liquid.

Crack and whisk three eggs together and pour into the mixture, along with one cup of flour – I used cassava flour.  Mix all ingredients together, add a dash of salt and onion powder.  Heat a large sauté pan and add in oil, just enough to coat pan.  Scoop some mixture into a spoon and carefully place into the oil.  You’ll know when to flip them when the sides are nice and crisp.  Sprinkle some kosher salt at the very end and serve immediately.  Another school of thought: the condiment.  Some latke-enthusiasts like a sweet condiment such as applesauce, or some (like myself) prefer a savory, such as sour cream.  I use sour cream, but try both and see what fits your fancy ~ NOMaste!

Latkes

Course Appetizer, Dinner
Cuisine Mediterranean, Vegetables
Keyword fried, latkes, oil, pancake, potato
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 24 latkes
Author nomastehungry

Ingredients

  • 5 medium Russet potatoes peeled
  • 1.5 large yellow onions
  • 3 eggs
  • 1 cup flour by preference, I used cassava
  • 4 tbsp oil
  • onion powder to taste
  • kosher salt

Instructions

  1. Peel potatoes and first layer of onions.  Take a four-sided cheese grater and using the large julienned side, start grating the onions. Place grated onions in large mixing bowl.

  2. Take peeled potatoes and grate on the same side and place in a cheese cloth to squeeze out the mixture into the sink. Let sit for 10 minutes. Add to the onions.

  3. Crack and whisk three eggs.

  4. Add eggs to potato and onion mixture.  Add in one cup of flour and mix.  You can add onion powder here and some kosher salt for seasoning.

  5. Preheat pan on medium (or around 375*).  Add oil, just enough to coat the bottom of the pan in a thick layer.  Spoon a large dollop of mixture into the oil, flipping when sides are nice and golden/crisp.  Repeat for rest of mixture.  Add extra oil as needed.

  6. Sprinkle kosher salt and serve immediately with choice of condiment: sour cream or applesauce.