French Oven Soup – Devons

5 cups thinly sliced Bermuda Onions (I used 6 lbs sweet onions at Sam’s club)

¼ Tbsp. sugar (I used 2 Tbsp sugar for 6 lbs sweet onions)

1 Tbsp. oil or bacon drippings

4 Tbsps. sweet butter which is unsalted butter (I used 2 Tbsp regular butter)

2 Tbsp. flour

3 – 10 1/2 oz Cans condensed beef or chicken broth (I used low sodium beef broth and added low sodium better than bouillon. Recently I have been using the boxes of beef broth and they are good.)

3 soup cans of water

1 tsp. salt (I didn’t add because there was a lot of salt in the broth)

Fresh ground black pepper

1 tsp. Worcestershire sauce

1 clove minced garlic

2 dozen French bread sliced thin and dried in oven (it is better w the bread toasted!)

1 ½ cups Swiss cheese grated (I prefer Gruyere Swiss from Aldi or Sam’s club)

Lay out onion slices on tray with paper towels underneath. Sprinkle with sugar (you can add a little extra). Try to let the onion slices sit out early in the day before you cook the soup.  Sautee the onions slowly in the oil and butter until golden. Sprinkle flour over onions. Let the soup cook, 15 to 20 minutes max so the onions don’t get too soft.

Put 4 to 5 slices of bread in an oven safe bowl.  Cover slowly with soup and fill to brim. Sprinkle cheese around top and all around edges of bowl. (I did individual bowls and baked those which I liked better). 400 degree oven for 35 minutes.

Note: Soup can be frozen and is actually really good.

Note: When I made this I doubled it once and then tripled it the 2nd time. 4 Tbsp of butter was too much per recipe, so I would cut that in half (I ended up taking the butter that solidified off the top once it was refrigerated). It is better with the bread toasted!

Butternut Squash Soup

1 medium squash

1 Tbsp. olive oil

21⁄2 cups Unsweetened Coconut milk

2 cups vegetable broth (I used chicken broth)

1⁄2 Tbsp. garlic powder

1⁄2 Tbsp. onion powder

1 Tbsp. maple syrup

1 tsp. sea salt

1 tsp. ground black pepper

directions

  1. Preheat oven to 425 degrees. Cut squash in half, length-wise, remove seeds and lightly cover with olive oil, sea salt and pepper.
  2. Place cut side down on parchment paper and bake for 50 minutes.
  3. Once squash is done, add coconut milk, vegetable or chicken broth, onion powder, garlic powder, and pepper to a deep pan and cook on high until boiling.
  4. Add butternut squash, maple syrup and sea salt, then turn heat down to a simmer.
  5. Using an immersion blender, blend all ingredients until smooth.

Delicious!

French Onion Soup

Ingredients

To Cook

  • 3 lbs pounds yellow onions peeled, sliced, and cut into quarter-moons
  • 2 tbsp unsalted butter melted
  • 2 tbsp olive oil
  • 2 tsp kosher salt add a little to taste
  • black pepper generous – to taste
  • 10 cup beef broth low sodium
  • 2 tbsp balsamic vinegar
  • 3 tbsp cooking brandy optional

To serve

  • 6 pieces bagettes toasted
  • 1/3 cup  grated Gruyère cheese per bowl 1 1/3 to 2 cups total
  • Chopped shallot or fresh onion optional

Instructions

  • Place the onions in a five-quart or larger slow cooker. Stir in the butter, oil, salt, and a generous amount of pepper.
  • Cover and cook on the low setting overnight, until the onions are a dark golden-brown and soft, 12 hours or overnight.
  •  Stir in the broth and vinegar.
  • Cover and continue cooking on the low setting for six to eight hours. This is flexible; as long as your slow cooker holds moisture well (wrap a towel over the lid if quite a lot of steam escapes), you can cook the soup for hours. Longer cooking will only intensify the flavors. Taste and season with more salt and pepper if needed, and stir in the brandy if using.
  • Arrange a rack in the upper third of the oven and heat to 350°F. Ladle the soup and onions into oven-safe soup bowls and place the bowls on a rimmed baking sheet.
  • Top each bowl with a slice of toast and a generous quantity of shredded Gruyère cheese, about 1/3 cup per bowl.
  • Bake until the cheese is completely melted, 20 to 30 minutes.
  • Turn the oven to broil. Broil until the cheese is bubbling and browned, about two to three minutes. Remove from the oven and let cool for a few minutes. Serve with chopped fresh shallot or onion if desired

White Chicken Chili

Ingredients

  • 1 lb boneless chicken breast 1/2 inch chunks
  • 1 ea medium onion chopped
  • 1 1/2 tsp garlic powder
  • 2 can great northern beans 15-1/2 ounces each rinsed and drained
  • 1 can chicken broth 14 1/2 ounces
  • 2 can chopped green chili 4 ounces each
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp pepper
  • 1/4 tsp cayanne pepper
  • 1 cup sour cream
  • 1/2 cup heavy whipping cream
  • Tortilla chips optional
  • shredded cheese optional
  • sliced seeded jalapeno optional

Instructions

  • sauté chicken, onion and garlic powder until chicken no longer pink
  • add beans, broth chilis and seasonings
  • boil
  • reduce heat to simmer uncovered for 30 minutes
  • remove from heat, stir in sour cream and cream
  • garnish with optional ingredients