Monday, January 24, 2011
3 tablespoons butter or margarine
6 medium onions, thinly sliced
1/4 teaspoon salt
4 cups water
1 can (14 1/2 ounces | 1 3/4 cups) chicken or vegetable broth
1 teaspoon dried thyme
4 slices (1/2 inch thick) french bread - I used french sour dough
4 ounces (1 cup) Gruyère, swiss or muenster cheese
In a large pot melt butter over medium heat.
Add onions and salt.
Cook, stirring occasionally, until onions are very tender and begin to caramelise - about 45 minutes.
Reduce heat to low; cook, stirring often, until onions are deep golden brown, about 15 minutes longer.
Put onions in a bowl.
Add 1/2 cup of water to pot; heat to boiling over high heat, stirring until browned bits are loosened from bottom.
Add broth, thyme, and remaining water.
Heat to boiling over high heat.
Reduce heat to low; cover and simmer about 30 minutes, until onions are very tender.
Meanwhile pre-heat over to 450'f.
Place four 2 1/2 cup oven safe bowls in jelly-roll pan.
Spoon onion soup in bowls; top with bread pressed lightly into soup.
Put cheese on bread.
Bake until cheese melts and begins to brown, 12 - 15 minutes.
*I use larger oven proof bowls than the 2 1/2 cup ones. Mine are big enough to top with 2 slices of bread.
Saturday, January 22, 2011
This is how we make it in the Chidester household. Please comment on how your recipe differs.
1 4-5 lb roast
1 can cream of mushroom soup
1 can cream of mushroom soup with garlic
2 envelopes beefy onion soup mix
1-2 lb baby carrots
1 large onion
8 oz mushrooms, quartered
about 1 c water
Put the roast in your crock pot.
Add the vegetables.
Top it with the soups and water.
Cook on low for 6 hours, or until done.
We make ours with mashed potatoes instead of cooking them in the crock, because there is never enough room for them. I just got a bigger crock, but I'll probably still mash because I can never get the potatoes to cook all the way through.
According to my crock pot cookbook, you shouldn't take the lid off while your meal is cooking.
Also, you're only supposed to fill you crock pot 2/3 of the way because that's how high the heating coils go. (I always fill to brimming, and my food cooks just fine.)
Chicken tenderloins (Whole breasts take too long to cook.)
2 T margarine/butter
about 1/2 c flour
any spices you like. I prefer chili powder, onion powder, garlic powder, lemon herb seasoning, salt, and pepper. It is next to impossible to put too much seasoning in your flour.
Mix flour and spices in a bowl or bag.
Pour just enough oil into a frying pan to cover the bottom. Add the margarine. Heat over medium-high heat. Watch out, this stuff splatters.
Dry your chicken tenderloins with paper towels, then dip in the coating. (I read somewhere that you can put the spices on the chicken first, THEN the flour, and the seasonings will stay on better. I think it tastes fine without the extra step.) Fry in the hot oil. I usually cook for 2 minutes on one side, flip, 2 minutes, and then repeat. This will get the coating really crunchy and golden.
Drain in a metal strainer or on paper towels.
We like it best with mashed potatoes, and broccoli or steamed green beans.