Panera Bread Five Onion Soup with Scallion and Gruyere Croutons

Hi Everyone,
Well today it's almost 70 down here, but we have had it so cold for Fl,
It's still been in the 30's
My friend Ron sent me this recipe, I love French Onion Soup. So you will love this recipe from Panera Bread.

Panera Bread Five Onion Soup with Scallion and Gruyere Croutons

3 large yellow onions, halved and sliced (pole to pole)
3 red onions, halved and sliced
6 shallots, halved and sliced
3 leeks (white parts only), halved lengthwise and sliced crosswise
3 cups scallions (greens reserved for croutons), sliced
1 large garlic clove, minced
salt and freshly ground black pepper, to taste
1/4 cup extra virgin olive oil
1 750ml bottle red wine
1 small bunch thyme (12 sprigs) cut into 4" lengths
6 quarts beef stock, homemade or low-sodium canned
1 baguette, sliced into 1/2-inch coins
1 cup Gruyere cheese, grated

In a 12-quart stockpot, saute the onions, shallots, leeks, scallion
whites, garlic and a heavy pinch of salt in 2 tablespoons oil until
the onions begin to caramelize. Deglaze with red wine. Add the
thyme and stock to the pot. Bring the soup to a boil, reduce heat
to low, and simmer for at least 1 hour. Adjust the seasoning with
salt and pepper.

While the soup is simmering, preheat the oven to broil. Toss the
bread coins with the remaining 2 tablespoons oil and place flat on
a sheet pan. Toss the scallion greens with the Gruyere, and top
each coin with the mixture. Bake on a rack in the middle of the
oven for 3 minutes and then transfer to the broiler to lightly
brown the tops. The cheese should be bubbly. Ladle the soup into
bowls and top with croutons.

Serves 6-8
Source: The Panera Bread Cookbook: "Breadmaking Essentials and
Recipes from America's Favorite Bakery-Cafe"
If you are interested in more secret recipes just click on Rons cook book on the right side of my blog.
Enjoy!
Allison
allisonskitchen.blogspot.com

CROCK POT CHICKEN WITH APPLES AND ROSEMARY

Wow it finally cooled off down here a little, it was 50 Degrees when I woke up this morning. We finally got a break in the heat, last week the heat index was 105. That's a little to warm for October. So you know what happens when it cools down here I start thinking soup stew,crock pot baking bread etc etc etc...So dust off your crock pots and let the aroma of apples onions and rosemary fill your home because next week we will probably be drinking Coronas by the pool again.

Slice a large onion and saute lightly and put in the bottom of your crock pot.
Top with sliced apples about 2 large( I leave the skin on)
Top with cut up chicken (I use thighs)I think i used 5 and next time I'll brown my chicken before i put it in the crock pot.
Take one can of cream of celery soup and thin with a little chicken broth. mix a little chicken base in also to make the flavor richer.Pour over chicken.
Top with salt and pepper and fresh rosemary. cook Low for 6 to 8 hours.
Enjoy!
Allison
allisonskitchen.blogspot.com

BOILED DINNER

It's fall and are weather in Fl. has gotten a bit cooler so I've started to think about soups and stews, it actually got down to the 40's last week. So I put on a pot of Cabbage and Kielbasa. My mother and Grandmother made this a lot when I was growing up and the smell of the onions and cabbage took me back to visiting my grandparents and walking in from a cold day of playing outside. You will find that a lot of my recipes don't have exact measurements most of my family recipes are like this, a pinch of this and a dash of that. I try to be exact as possible, and when your cooking you may like to add a bit more or less for your taste. This is one of those recipes. you really can't screw it up who cares if you add 3 carrots instead of 4 no one! So just enjoy and never apologize if you mess something up, I can't tell you how many times I've turned a pie into a cobbler and scooped it into a pretty glass and topped it with whip cream!

Boiled Dinner:

1 Head of Cabbage cut in wedges
4 or 5 Carrots cleaned and cut into large chunks or in half.
2 or 3 onions cut into quarters
About 5 med potatoes cut in half
1 clove of garlic
1 package of Kielbasa cut in large chunks
1 Tab chicken base ( I like to use the paste but bouillon cubes or grains are okay)

In a large pot with a lid put your potatoes in first then carrots and onions garlic then add your sausage and put the cabbage on top take your soup base and add it to 1 cup hot water to mix.
add this to your pot then add enough water to come up half way. and some salt and pepper(watch the salt because the chicken base has salt in it) cover and simmer for about a hour.Test the potatoes to see if they are done, taste the broth to adjust your seasoning.
Serve in large bowls with crusty fresh bread and butter to mop up every bit of the broth!
Enjoy
Allison
Allisons kitchen