Yield: 4-8 servings Prep and Cooking Time: 2 hours
- 2 lbs onions, (preferably vidalia onions) sliced
- 6 tbsp butter
- 1 1/2 tbsp olive oil
- 1 tsp granulated sugar
- 2 tbsp all purpose flour
- 1 1/4 sherry wine
- 32 oz or 5 cups beef broth
- 1 lb gruyere cheese or swiss cheese
- 1 loaf french bread
- 3 oz parmesan cheese
- salt and pepper for taste
- Preheat oven to 350ºF
- Cut the french loaf in 3/4 inch diagonal cuts and place on sheet pan. Add salt, pepper and parmesan cheese (see photo above). Place in oven and bake crostinis until brown and crispy, about 5 minutes. Remove and set aside to cool.
- In a shallow pot on medium-high heat, add the butter, olive oil, sugar and onions and let cook until caramelized (brown) uncovered stirring occasionally. It will take up to 1 hour to cook and caramelize the onions.
- Once caramelized, add the flour (sprinkle it to avoid clumping), stir until completely combined. Begin to add the sherry and broth, let cook another 30 minutes until it thickens on medium-low heat.
- Using a ladle, begin to add the onion soup in shallow (oven proof) bowls or ramekins. Place them on a sheet pan then add the gruyere cheese or swiss cheese on top and place in oven until the cheese is completely melted. Place 2 slices of parmesan crostinis on top and serve.
- Happy Eating!
NOTE: If you don’t feel comfortable adding the flour as is, you can create a flurry by adding a bit of the sherry wine or beef broth in a cup then add the flour and whisk until the flour is dissolved.
Yield: 8-10 servings Cooking Time: 30 minutes Prep Time: 15 minutes
- 1 box (1 lb) elbow pasta
- 3 tbsps butter
- 3 celery stalks
- 1 medium onion
- 2 bushes (4 cups) broccoli
- 4 cups extra sharp cheddar cheese
- 2 cups monterrey jack cheese
- 1 cup parmesan cheese
- 2 cups milk, whole
- 1 1/2 cup vegetable, chicken or beef broth
- 1 cup heavy cream or half and half
- salt and pepper for tasting
- 1/2 cup breadcrumb
- 1 cup parmesan cheese
- Cook the pasta according to package instructions.
- Cut the celery and onions into small dice and set aside. Remove the stalks from the broccoli and break them up into small florets.
- In a large pot, add the butter on medium heat. Add the onions, celery and broccoli. Let cook stirring occasionally until soft.
- Add the milk, broth and heavy cream, or half and half, and stir. Then, add the cheeses, stir, and add salt and pepper for taste.
- Serve as is or add the breadcrumb/parmesan topping and place in oven at 350º F for 20 minutes or until golden brown (see photo below).
NOTE: Most people use processed cheese to make this dish, however, I prefer to use real cheeses for a healthier meal.
Yield: 5 servings Time Cook and Prep: 1 hr 40 minutes
- 5 boneless chicken
- 5 slices ham, preferrably prosciutto
- 1/2 lb shredded mozzarella (gruyère is best)
- 1 cup bread crumb
- 1/2 cup flour
- 2 eggs
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 tsp oregano
- 1/4 italian seasoning
- salt and pepper
- Extra virgen olive oil
- Wash the chicken and pat dry with clean paper towel.
- Place each piece of chicken in between two plastic wraps and begin to pound, with a mallet, each piece of chicken until nicely thin (individual plastics), about 1/4 inch.
- Then add a slice of ham and shredded cheese. Begin to roll the the chicken using the plastic wrap to tighten the rolls. Wrap each with plastic wrap and tighten the ends then place in the refrigerator for 1 hour.
- Add flour in one plate; the bread crumbs in other and the eggs in a shallow bowl and beat. Add all of the seasonings, salt, and pepper in the flour and bread crumb.
- Remove the rolled the chicken and add in the flour, then egg, then bread crumb. Repeat until all the rolled chickens are breaded.
- Place on sheet pan, drizzle with olive oil and let bake at 350ºF for 20-25 minutes.
- Goes great with vegetables, rice or garlic mashed potatoes.
NOTE: After 10 minutes turn the chicken. DO NOT over bake or the chicken will end up dry.