RED ONION SOUP
SOUP'S ON! Served with a lightly dressed green salad, this savory red onion soup is hearty and filling enough for a light supper. Enjoy!
Provided by Feast Your Eyes
Categories Stocks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice onions, thinly.
- Melt three (3) tablespoons of the butter in a large skillet; stir in sugar. Add onions and one (1) teaspoon of salt; cook over medium low heat - stirring occasionally until golden and tender (30 to 40 minutes).
- Stir in flour until well blended with the onions and pan juices. Add wine and cook an additional five (5) minutes.
- Add chicken stock and thyme; cook fifteen (15) minutes. Stir occasionally. Season to taste with salt and pepper.
- Meanwhile, preheat oven to 350°F.
- Butter bread on both sides using the remaining one (1) tablespoon of butter. Transfer to baking sheet; sprinkle with cheese. Bake until golden brown (about 10 minutes).
- Add parsley to soup, give a big stir. Ladle into warmed soup bowls, top with cheese toast, and garnish with chives.
- Soup will hold for up to five (5) days.
Nutrition Facts : Calories 523.4, Fat 23.6, SaturatedFat 13.3, Cholesterol 64.4, Sodium 689.8, Carbohydrate 49.1, Fiber 3.9, Sugar 16.3, Protein 19.1
ANDREAS VIESTAD'S PORK RIB ROAST WITH CLOVES
Make and share this Andreas Viestad's Pork Rib Roast With Cloves recipe from Food.com.
Provided by Mimi Bobeck
Categories One Dish Meal
Time P1DT30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the meat skin side up on a cutting board. With a sharp heavy knife, cut through the rind and fat to make a crosshatch pattern with 1-inch squares.
- With a thin sharp knife, make a small slit in each square. (This is where you will insert the cloves; you could insert them now, but I have found that all the handling is likely to break off most of the nice-looking tops of the cloves).
- Rub the meat with the salt and pepper.
- Place the meat in a baking dish.
- Cut 1 orange in half and squeeze the juice over the meat.
- Slice another orange and place the slices under and over the meat.
- Cover and refrigerate for 1 to 2 days, turning three or four times.
- Preheat the oven to 400°F.
- Discard the orange and place the meat fat side down in a roasting pan.
- Insert the sage between the cut ribs.
- Turn the meat skin side up. Cut the remaining orange in half and squeeze the juice over the meat.
- Cut the orange halves into smaller pieces and place them under the meat.
- Insert a clove in each of the slits in the fat.
- Cover the roast with foil.
- Place the roasting pan in the middle of the oven and roast for 45 minutes.
- Remove from the oven and reduce the temperature to 350°F.
- Remove the foil and Remove the meat from the pan and add potatoes and onions to the pan, making a foundation for the meat.
- Return the meat to the pan and place in the oven, this time setting it in the lower third of the oven; roast for about 1 hour.
- Move the pan to the middle of the oven. Increase the heat to 400° to 425°F and roast for about 20 minutes longer under frequent surveillance to produce a good crackling. If you have a top oven broiler, you could use it, but be very careful that you don't burn the roast.
- It is difficult to give the exact time for the crackling process, since that depends on the intensity of heat in your oven. If there is no sign of crackling after 10 minutes, gradually turn the heat up to 450°F.
- The crackling will be superb if it looks as if the rind is boiling and the fatty squares have started to separate.
- Remove and allow to cool slightly.
- Cut the meat into 2-rib sections and place on serving plates. The meat looks nice served with the cloves, but be advised that they should be removed before eating, as they are still quite strong-tasting.
- Enjoy!
Nutrition Facts : Calories 815, Fat 41.5, SaturatedFat 14.4, Cholesterol 181.4, Sodium 1295.8, Carbohydrate 42.6, Fiber 6.4, Sugar 10.6, Protein 65.5
RED ONION SOUP
Some recipes just don't have to be complicated. Such as this one, from Bon Appetit's "Deliciously Light". Only 4 ingredients away from a comforting bowl of one of America's favorite soups.
Provided by FLUFFSTER
Categories Onions
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat 3 tablespoons oil in heavy large pot over med-high heat.
- Add onions and sauté until brown, about 25 minutes.
- Sprinkle flour over sautéed onions; stir 2 minutes.
- Gradually mix in broth, scraping up browned bits from pan bottom.
- Simmer 15 minutes.
- Working in batches and using on/off turns.
- blend soup in processor to coarse puree.
- Return soup to pot and bring just to simmer.
- Season with salt and pepper.
- Ladle soup into bowls.
Nutrition Facts : Calories 228.7, Fat 13.3, SaturatedFat 1.4, Cholesterol 3, Sodium 2312.4, Carbohydrate 20.1, Fiber 2.5, Sugar 7.3, Protein 9.8
ROASTED TOMATO, PEPPER, AND RED ONION SOUP
This is an unusual recipe I found in a Flemish woman's magazine. I like it alot, hope you will too !
Provided by FlemishMinx
Categories Vegetable
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Wash and halve the tomatoes.
- Halve the pepper, removing the core and seeds.
- Cut the onion in quarters.
- Place the vegetables and two sprigs of sage on a large bake pan.
- Sprinkle with the olive oil.
- Bake for 30 minutes in the oven at 400 degrees.
- Remove the vegetables from the oven and place them in an ovenproof dish.
- Add the bouillon, and bake uncovered in the oven 20 minutes or until the vegetables are cooked.
- Allow the vegetables to cool.
- Puree with a handblender.
- Reheat in a pan on the stove when ready to serve.
- Garnish with chopped sage.
ANDREAS VIESTAD'S CHICKEN WITH SAFFRON AND CINNAMON
Another wonderful Andreas Viestad recipe, one of few for chicken. He adapted this one from a medieval Icelandic cookbook; the spices indicate that it probably was a dish for the wealthy. Amazingly, the amount of cinnamon is not overpowering here, and the dish is best with "skin-on" chicken. If you don't like chicken livers, substitute 1/2 chicken bouillon cube. Prep time includes a day of marinating (if you choose that option).
Provided by EdsGirlAngie
Categories Chicken
Time P1DT50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine the garlic, saffron, cinnamon, salt, flour, vinegar and olive oil, stirring until smooth.
- rub chicken pieces all over with the spice mixture and either place in a covered dish in a single layer or in a plastic zipper bag and marinate at room temperature for 45 minutes, or up to 1 day in the refrigerator.
- Preheat oven to 400 degrees F.
- Bake chicken pieces skin side up for 30 minutes.
- Add wine and chicken livers (or 1/2 bouillon cube) to the pan and bake 20 to 30 minutes more (stirring a couple times if you're using the bouillon cube).
- Check to see if chicken is done by piercing in the thickest part with the tip of a knife; juices will run clear when done.
Nutrition Facts : Calories 1128.6, Fat 77.5, SaturatedFat 21.3, Cholesterol 512.7, Sodium 937, Carbohydrate 3.2, Fiber 0.4, Sugar 0.3, Protein 93.1
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