Crockpot French Onion Soup

Making French onion soup in the crockpot will

save you the trouble of watching and stirring

the onions while they carmelize on the stovetop. 

I've adapted my favorite recipe for 

French Onion Soup for the crock pot. 

Add the onion slices to the crockpot 

along with the seasonings. Cover and 

cook on high for 6 hours. 

 The important step is to let the onions cook

 until they are golden brown and caramelized.

This gives the soup depth of flavor that's lacking

if you just dump everything in the crock pot. 

 Now you add the beef broth, sherry, bay leaf, 

and Worcestershire sauce. 

Cover and let cook another hour. 

Toast some slices of French bread.

Laddle soup into oven-proof bowls; top

with bread slices, add a little more

soup, then top with cheese.

 Sprinkle a little paprika on top. 

Broil for several minutes until the

cheese melts, bubbles, and turns

golden brown. I love the crispy-gooey

pieces that stick to the sides of the bowl. 

 Yummy-yummy!

Crock Pot French Onion Soup
5 onions, sliced
1 clove garlic, chopped
1/2 stick butter
1 t salt
1 t pepper
1 t sugar
1 t thyme
1 t paprika
3 cans condensed beef broth
2 cans water
1 T Worcestershire sauce
1 bay leaf
1/2 C dry sherry
French Bread, toasted
8 slices cheese, provolone, Gruyere, 
  or mozzarella 

1. Place the onions, garlic, butter, sugar, salt, 
    pepper, thyme, and paprika in the bottom of
    the crock pot. Cover and cook for 6 hours 
    on high.
2. Add the beef broth, water, Worcestershire, 
     bay leaf,and sherry. Cover and cook on high 
     for another hour.
3. Ladle into ovenproof soup bowls, top with
    toasted bread and 1-2 slices of cheese. 
    Sprikle with paprika.
4. Broil until the cheese melt, is golden brown
     and bubbly


Enjoy!


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Classic Oyster Stew

Listen to Patty Page singing 'Old Cape Cod'

 while you put this yummy soup together.

If you are a fan of oysters you'll love it.

It takes very little time and you'll be 

singing along with Patty.

 Pick up two 8 ounce containers of fresh shucked 

oysters from the seafood section of your supermarket. 

My Publix doesn't always carry them, 

so I check every once in a while.

 Saute the minced shallot and celery in the

 butter until very tender.

 Stir in the half & half, the salt, pepper,

 and a pinch of cayenne.

 Stir constantly. When the mixture is almost
 boiling, pour in the oysters and their liquor. 

 Stir constantly on a low simmer for
just a minute or two.

 When the oysters float to the top they are done.

The edges will curl and the stew is finished.

Add chopped fresh parsley if desired.

Remove from heat.

Add a shot of hot sauce if you want a little kick!

 Serve along with crusty warm bread. 

Add a spinach or Caesar salad and a nice glass

 of white wine and you have yourself a 

a simple Friday night supper.

Classic Oyster Stew

5 T butter

2 T minced shallots

2/3 C minced celery

3C half&half

salt, pepper, cayenne

two 8-oz containers fresh oysters

2 T chopped parsley

Melt the butter in a large skillet over 
medium heat.Cook the shallots and celery
 until very tender. Add the half&half,
 about 1/2 t salt, 1/8 t pepper and 
a pinch of cayenne. When the mixture is

almost boiling, stir in the oysters and their

liquid. Stir constantly until the oysters
float and their edges are curled. 
Add the chopped parsley and serve 
with a shake or two of hot sauce.

Serves 2 for supper.

Enjoy!

It's a nice first course for Christmas Dinner

 or a light Christmas Eve dinner with a salad and 

crusty warm French baguettes.

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Quick Tomato Soup

You can have quick homemade tomato soup 

for lunch in 15 minutes.

 This recipe uses a 28-oz. can of crushed tomatoes.

 Serve topped with shredded Parmesan cheese.

Make yourself a grilled cheese sandwich and enjoy!

Quick Tomato Soup

1 T olive oil

2 cloves garlic, minced

1-28 oz. can crushed tomatoes

1 C chicken broth

1 T lemon juice

1/2 t salt

1/2 t sugar

1/4 t pepper

2 T chopped fresh basil 

       or parsley

2 T butter

(optional 1/2 C cream for creamy tomato soup)

shredded Parmesan cheese for topping

Heat oil in medium saucepan and stir in the garlic. 

Heat until fragrant, about 30 seconds.

Add the remaining 6 ingredients.
Simmer for 10 minutes. 

Stir in the butter and basil until melted. 

Add the optional cream if you want a creamy soup. 

Heat thoroughly. 

Serve sprinkled with Parmesan cheese.

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Walkabout Soup

This is a creamy onion soup that's like the

Walkabout soup served at the Outback.
Perfect soup for a winter day.

It's very easy to prepare. You'll need:

beef bouillon cubes, onions, flour, salt, pepper, 

cream, and shredded cheese. 

It's been in my recipe basket for over 15 years.

 If you can boil water

and slice an onion, you can make this soup.

Bring 8 cups of water and 8 bouillon cubes to a boil.

 Add the onions salt and pepper.
Simmer covered for 1 hour.

 Then gradually whisk in the flour.

The lumps will dissolve with an additional
 30 minutes of cooking.

Whisk until smooth.

Add the cream.

 Whisk to blend

 Stir in the cheese.

Let simmer another 5-10 minutes.

Serve!

My grandchildren loved this soup.
 Just remember to call it

Walkabout Soup and don't mention the onions.

Walkabout Soup

8 C water

8 beef bouillon cubes

3 onions, cut in half and thinly sliced

1 t salt

1 t pepper

3/4 C flour

1 C heavy cream

1 C shredded cheddar cheese

Bring the water and bouillon cubes to a boil.
Stir until dissolved. Add onions, salt and pepper. 

Cover and simmer for 1 hour. 

While stirring, slowly whisk in the flour.
Simmer covered for another 30 minutes,
whisking occasionally. Lumps will dissolve after
 additional  cooking Stir in the cream  then add
the cheese. Simmer another 5-10 minutes. 

Serve with a little cheese sprinkled on top, if desired.

8 servings/200calories

Enjoy!

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Oma's Bean Soup a.k.a Bohnensuppe

Save your leftover ham bone and add it to a soup pot with water. Throw in some beans, cut up vegetables and seasonings and you'll have yourself one satisfying bowl of soup.

My Mother made the best bean soup. She never measured, so I'm going to help you out with that 

by guess-measuring today while I make my soup.

 Add your leftover ham bone, with bits of ham still attached, to a soup pot. 

 You'll need about 2 C of dried beans, about one 16oz. bag kidney beans.

 Add to the pot.

 Add about 10-12 C of water.

Bring to a boil. Cover and boil while you chop the

 vegetables. About; 1 onion, cut-up, 2 garlic cloves, 

 1/2t pepper, 1t thyme. 2t salt (less if your ham is salty),

Roughly chop about 3 carrots, 3 stalks of celery including the leaves,and 1/2 tomato.

Add to the pot.

 Add about 3 peeled potatoes, cubed.

 Stir and bring to a simmer.

Cover and let simmer for about 2-3 hours until the beans are tender.

Add the 1/8 t nutmeg. Now you can thicken it slightly with a roux.

 Melt about 2T shortening or butter in a
 small skillet.

Stir in about 1/4 C flour.

 Stir constantly and cook until it's the color of
 coffee with cream, about 2 minutes.

 Ladle a little of the hot soup broth into the
skillet, then return all of this to the soup pot.

 Bring to a boil, stirring until thickened. 

Check for seasoning adding more salt and pepper
 if needed and add a few dashes of Maggi.

 Serve with a little Maggi on the side to add if
 desired...and it's usually desired. 

You can find Maggi seasoning in the condiment section of your grocery store.

Good for lots of things. 

 This is the soup without being thickened with the roux.

It's good that way too. 

This is the thickened soup.

You can serve this the authentic German way with potato pancakes, 

or just a good bread. Try my Sour Cream Dill Bread.

I hope you enjoy this and never throw out bones again!

Guten Appetit!

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