Soup & Salad Still Works For Me

Soup & Salad Still Works For Me

Houston, we have a problem.

I am fairly certain that I may might do have an onion addiction…and a

tomato one. Possibly mushrooms may also be a problem…leeks have recently made the list as well.

Today, though, I am trying my hand at Onion soup for the very first time. I looked at quite a few recipes. For a dish that doesn’t require a lot of ingredients, there is most certainly an assortment of variations! I opted for one that leaned a little bit farther towards a

“gourmet version”.

That’s my story and I’m sticking to it.

Right.

To be honest, it was the addition of leeks that sold me on this one; and the option of homemade baguette croutons. I’m sorta a sucker for homemade bread thingies. Even though winter is on her way out, the small cold snap we recently had has made me crave a good bowl of soup- and this one filled all my “soupy” requirements.

Onion soup was an EPIC SUCCESS-

Enjoy!

Directions

In a large, heavy pot that is wider than it is deep, heat butter and olive oil over medium-high. Add leeks, onions and salt and stir well.

Cook, stirring occasionally, until onions soften, release moisture, and are just beginning to brown, about 30 minutes.

Strawberry Salad with Spinach

(4 servings)

1 bunch spinach, rinsed and torn into bite-size pieces

2 cups sliced strawberries

1/4 cup vegetable oil

2 tablespoons white wine vinegar

1/4 cup white sugar

1/8 teaspoon paprika

1 tablespoon sesame seeds

1-1/2 teaspoons poppy seeds

Directions

In a large bowl, toss together the spinach and strawberries.

In a medium bowl, whisk together the oil, vinegar, sugar, paprika,

sesame seeds, and poppy seeds. Pour over the spinach and strawberries, and toss to coat.

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Reduce heat to medium and continue to cook, stirring often and scraping up any browned bits that have adhered to bottom of pot, until onions are very soft, brown and caramelized, about 30 minutes more.

Stir in flour, cook one minute; add wine and pepper, cook one minute more. Add beef broth, thyme and bay leaf. Bring to a boil, reduce heat to medium low and simmer, covered, for 10 minutes.

Heat broiler with rack positioned 5 inches below heat source. Ladle soup into six ovenproof bowls; top each with one garlic crouton and about 1/4 cup cheese. Place three soup bowls on a baking sheet and broil until cheese is browned and bubbly, about 2 to 3 minutes. Repeat with remaining three bowls of soup.

To make garlic croutons: Heat broiler. Brush 6 slices of baguette with olive oil on both sides and season with salt and pepper. Place on baking sheet and broil until golden, about 1 minute; remove from oven and turn bread slices over. Return to oven and broil 1 to 2 minutesmore. Remove from oven and rub toasts with the cut side of half a clove of garlic.