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French Onion Soup

There is nothing better on a cold fall evening than a warm, yummy bowl of French Onion soup. This batch was pretty much perfect!

French Onion Soup

(Prep time, 15 minutes. Cook time, 1 hour)

Ingredients:

  • 10 Large Onions (Really, you can’t have too many)
  • 2 Large Cloves Garlic
  • 1 Stick Butter
  • 8 Cups Beef Stock (2 – 32 oz boxes)
  • 2 Cups Dry White Wine (Pinot Grigio)
  • 2 Tablespoons “Better Than Bouillon” Beef Base
  • 2 Bay Leaves
  • 1 Tablespoon Thyme
  • 1 Teaspoon Basil
  • 2 Teaspoons Ground Black Pepper
  • 1/2 Teaspoon Salt
  • Croutons
  • Shredded Gruyere Cheese

Directions:

Melt butter in a medium stock pot. Peel and slice onions into 1/2 inch strips. Peel and mince garlic. Add to melted butter, along with bay leaves, thyme and basil. Bring to a simmer over medium heat. Do NOT cover.

Stir occasionally and allow to cook down until onions caramelize (turn a medium brown – about 40 minutes). Once onions are brown, add white wine and cook 10 minutes. Add beef stock, beef base, along with salt and pepper. Stir to dissolve beef base. Bring to a boil and cook at a gently rolling boil for ten to fifteen minutes.

Ladle soup into bowl, add croutons and shredded cheese. Cover with a saucer and let sit five minutes until cheese is melted. Enjoy!

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Kielbasa Fajitas

Sounds weird, right? But, I promise you, it’s delicious!

Kielbasa Fajitas

(Prep, 10 minutes. Cook time 15-20 minutes)

Ingredients:

  • 3 Tablespoons Olive Oil
  • 2 Large Onions, Julienne
  • 2 Green Peppers, Julienne
  • 1 package Kielbasa (Franks)
  • 5 Cloves Garlic, minced
  • 3/4 Cup Worcestershire Sauce
  • 2 Tablespoons Sriracha Hot Chili Sauce
  • 1/4 Cup Lime Juice
  • 1/2 Cup Water
  • Shredded cheese
  • Burrito size tortilla shells
  • Sour cream
  • Mustard

Directions:

Slice onions and green peppers into long strips. Mince garlic.

Put olive oil, onions, peppers, and garlic into skillet over medium high heat. Cover. Once onions and peppers start to sweat, add Worcester sauce, Sriracha hot sauce, lime juice and water. Cover and let simmer about two minutes.

Add kielbasa franks, cover and bring to a boil. Reduce heat and simmer until peppers are soft and kielbasa starts to split, about 15 minutes.

Once kielbasa is done, remove from heat. Warm tortilla shell in microwave, add mustard, kielbasa, onions & peppers with sauce, shredded cheese of your choice and sour cream to taste. Wrap up and enjoy. Yum!

You can substitute sweet or hot Italian sausage or even hot dogs if you prefer. I love the kielbasa so that’s what I suggest.

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