Homemade French Onion soup with crusty jalapeño cheese bread Makes 2 huge bowls:
1/4 cup butter 1 tbsp olive oil 3 onions (thinly sliced) 6 cups beef broth 2 tbsp dry sherry A few sprigs of thyme Salt and pepper Jalapeño Cheese Bread (we got ours from @growersranch) Lots of Swiss Cheeeeeeese
-Heat butter and olive oil in a large stock pot. -Add onions and cook until tender (be careful not to brown them). -Add broth, sherry, salt, pepper and thyme. Simmer for 30 min. -Ladle into bowls, top with toasted jalapeño cheese bread and cover with slices of Swiss cheese. -Place in the oven and broil until cheese is bubbly and starting to crisp.
It’s been getting cold at night… heater season is upon us! Especially in this little rental of ours – no insulation! So I made a big crockpot of warm carrot & tomato soup with crispy truffle salt garlic chips! Super easy recipe! * So excited to share…@huffposttaste liked this recipe so much, they decided to feature it on their instagram! Thanks Huffington Post!
Carrot Tomato Soup
4 cups (32oz) veggie broth
10 carrots (ends chopped off)
1 cup tomato purée
2 cloves of garlic
1/2 tbsp garlic salt
1 tsp cumin
1 tsp paprika
1 tsp black pepper
1 cup coconut mylk
Throw all ingredients (except coconut mylk) into a crockpot on high temp for 4 hours. Blend ingredients in a blender or with an immersion hand mixer until smooth. Stir in coconut mylk and add more spices if needed.
3 cloves of garlic (thinly sliced)
1 tbsp olive oil
Pinch of truffle salt
In a frying pan, fry thinly sliced garlic in olive oil until golden brown. Remove from heat and sprinkle with truffle salt.