ON POT FRENCH ONION SOUP

ONE POT FRENCH ONION SOUP

yield: 6 SERVINGS

prep time: 15 MINUTES

cook time: 1 HOUR 5 MINUTES

total time: 1 HOUR 20 MINUTES

A no-fuss version! No transferring to ramekins, no nothing! Make everything into a ONE POT WONDER and serve. So easy. SO GOOD!

 4.83 stars (18 ratings)

INGREDIENTS:

• 12 (3/4-inch-thick) French baguette slices
• 1/4 cup unsalted butter
• 3 pounds sweet onions, sliced
• 3 cloves garlic, minced
• 1/3 cup dry white wine
• 6 cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 teaspoons balsamic vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 cups shredded Gruyère cheese
• 1/2 cup freshly grated Parmesan

DIRECTIONS:

1. Preheat oven to broil.
2. Place baguette slices onto a baking sheet. Place into oven and broil until golden brown on both sides, about 1-2 minutes per side; set aside.
3. Melt butter in a large oven-proof braiser over medium heat. Add onions, and cook, stirring often, until deep golden brown and caramelized, about 30-40 minutes.* Stir in garlic until fragrant, about 1 minute.
4. Stir in wine, scraping any browned bits from the bottom of the braiser.
5. Stir in beef stock, thyme and bay leaves. Bring to a boil; reduce heat and simmer, stirring occasionally, until slightly reduced, about 15-20 minutes. Remove and discard thyme sprigs and bay leaves.
6. Stir in balsamic vinegar; season with salt and pepper, to taste.
7. Top with baguette slices to cover the surface of the soup completely; sprinkle with cheeses.
8. Place into oven and broil until golden brown and cheeses have melted; about 3-5 minutes.
9. Serve immediately.

NOTES:

*If the onions begin to burn on the bottom of the pot, reduce heat slightly and stir in 1/4 cup water.

CHERRY VANILLA VODKA SODA

Ingredients

 

• ▢2 ounces vanilla vodka
• ▢⅛ cup maraschino cherry syrup
• ▢⅛ cup lime juice
• ▢club soda (to top)
• ▢maraschino cherries and lime wedges (optional garnish

• Fill glass with ice and pour 2 ounces of vanilla vodka 
• Add one tablespoon of maraschino cherry syrup and lime juice to each then top with club soda. Stir once before serving.
• Garnish with maraschino cherries and lime wedges

LEMON MERINGUE MARTINI

Ingredients

• 2 oz. limoncello liqueur
• 1 oz. UV Whipped Vodka
• 1/2 oz. lemonade
• 1/2 oz. fat-free half and half
• graham cracker crumbs

Instructions

1. Mix all ingredients together in a martini shaker.
2. Add ice and shake.
3. Prepare graham cracker rim by rubbing the rim of a martini glass with lemon juice or simple syrup, then dipping it in graham cracker crumbs.
4. Strain the martini into the prepared glass, being careful to avoid the graham cracker crumbs.

Carrabas Lemoncello Bread Pudding

INGREDIENTS

• ³⁄₄cup heavy cream
• ³⁄₄cup milk
• 1teaspoon vanilla extract
• ¹⁄₄cup limoncello
• 7large eggs
• ¹⁄₂cup granulated sugar
• 2quarts cubed stale bread
• granulated sugar
• ¹⁄₄cup limoncello or 1/4 cup lemon juice

DIRECTIONS

• Put bread in 9-by-9-by-2-inch pan or a 2-quart baking dish. Whisk cream, milk, eggs, sugar, vanilla extract and limoncello. Pour over bread. Let sit 20 minutes.
• Heat oven to 350°F
• Cover pudding with foil. Bake 40-50 minutes or until pudding is set.
• For simple syrup, combine limoncello and sugar in a small pan. Bring to boil, stirring, to dissolve sugar. Drizzle over bread pudding.

Fall Sangria

Fall Sangria

Gorgeous and delicious, this fall sangria is filled with the flavors and colors of autumn. Fresh apples, oranges, cinnamon, cranberries, red wine, apple cider, and vodka create an amazing cocktail you'll love.

PREP TIME10 mins

COOK TIME0 mins

TOTAL TIME10 mins

COURSEDrinks

CUISINEAmerican

SERVINGS8

CALORIES182.31 kcal

INGREDIENTS

  

• 3 cinnamon sticks extra for garnish
• 2 Honeycrisp apples chopped
• 1 orange sliced thin
• 1 cup fresh cranberries
• 1 bottle red wine 750 ml pinot noir
• 1 ½ cups apple cider sweetened, unfiltered
• ½ cup Prairie Organic Vodka
• ½ cup cranberry juice
• Juice from one lemon
• Club soda to taste

INSTRUCTIONS

 

• Place the cinnamon sticks, apples, orange slices, and cranberries in a large pitcher.
• Add wine, apple cider, vodka, cranberry juice, and lemon juice. Stir.
• Place in refrigerator for 6-24 hours.
• At serving time pour the sangria in each glass with some of the fruit. Add a cinnamon stick to each glass if desired. Add a splash of club soda. You can add ice to the glass when serving if desired.
• If you wish before pouring the sangria you can rim the glasses with cinnamon/sugar.

NUTRITION

Calories: 182.31kcalCarbohydrates: 20.17gProtein: 0.54gFat: 0.21gSaturated Fat: 0.03gSodium: 6.82mgPotassium: 270.54mgFiber: 2.85gSugar: 13.54gVitamin A: 76.03IUVitamin C: 14.33mgCalcium: 34.74mg

Creamy Potato & Hamburger Soup Made In the Crockpot

Creamy Potato & Hamburger Soup Made In the Crockpot 😋😍💕

Ingredients :

1 1/2 pounds lean ground beef

1 medium white onion peeled and diced

1 large garlic clove minced

6 cups of chicken broth

6 cups of peeled & diced Russet potatoes

2 cups of your favourite frozen vegetable mix

3 teaspoons dried basil

2 teaspoons dried parsley flakes

1 1/2 cups milk

2 tablespoons cornstarch

8 ounces Velveeta cheese cubed

Instructions:

In a large skillet ,fry the ground beef and onions until the onions are soft and the ground beef browned. Drain the grease.

Fry the garlic until browned and fragrant. Add the beef mixture to the crockpot or stockpot on the stove.

Add in the potatoes, broth, vegetables, basil and parsley.

Cook in the crockpot on low for 6-8 hours, on high for 3-4, or simmer on the stove until the potatoes are tender and starting to dissolve sightly.

Whisk the cornstarch into the milk, then whisk into the soup. Add the Velveeta and let it melt, stirring occasionally. When it’s melted in completely, spoon into bowls and serve.

Ambrosia Salad