I love Central Coast Food Tours recipe for French Onion Soup – especially on a cold, rainy day. And, I just heard that we have more rain in the forecast for the later week and weekend. The soup’s warm savory broth with the caramelized onions is just the right mix of savory and sweet. This soup is just as much fun to make as it is to eat – just plan on hanging around near the kitchen so you can stir your onions every 10-15 minutes to prevent burning.

Central Coast Food Tours French Onion Soup

Ingredients:

4 large yellow onions, thinly sliced

6 TBS. of butter

4 TBS. of flour

3 cloves of garlic, minced

4 Cups of beef broth

1 cup of red wine

1 cup of gruyere cheese

1 tsp. of thyme

1 tsp. of Italian seasoning mix

Salt and pepper

Loaf of crusty bread

1. Slice the onion into thin threads and saute along with the butter. Saute the onions on med-low heat until the mixture is caramelized – this can take some time and you don’t want to hurry the process. Add a little water if the mixture starts to get dry. When the mixture is nicely caramelized, add the garlic and cook for 5 more minutes. Set aside.

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Here’s Central Coast Food Tours’ Recipe for Broccoli Cheddar Soup.

Broccoli Cheddar Soup

We’ve all tasted Panera’s version and love it – but I wanted to do a lower fat, more vegetable-oriented version (but just as tasty!) This recipe includes broccoli, carrots, onions and parsnips – and it’s delicious!

This is a generous soup and encourages your crafting and contribution. If you prefer cauliflower or some other vegetable – you can adapt it. Get creative: consider all winter vegetables and use your favorites. Go with a theme of a single vegetable and taste along the way, adjust per your preferences. 

• 2 tablespoon melted butter
• ¹ medium chopped onion
• 1 medium chopped parsnip
• ¹⁄₄cup melted butter
• ¹⁄₄cup flour
• 1/2 cup half & half cream
• 1 1/2 cup of low fat milk
• 3 cups chicken stock
• 1 lb. fresh broccoli (chopped into bite size pieces)
• 1 cup chopped carrot
• ¹⁄₄teaspoon nutmeg
• 8 ounces grated sharp cheddar cheese
• salt and pepper
• crusty bread

1. Sauté onion, carrots and parsnip in butter. Set aside.
2. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and add the half & half and low fat milk.
3. Add the chicken stock. Simmer for 20 minutes.
4. Add the broccoli. Cook over low heat 20-25 minutes.
5. Add salt and pepper. I like to Purée in a blender to make for a soothing, smooth soup. Return to heat and add cheese. Stir in nutmeg.
   

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