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

"Olive Garden Chicken Crostina"

Hi everyone, Just got a email from Ron Douglas The Chef and author of Recipe Secrets The cookbook I've been telling you about, and he sent me a recipe from the Olive Garden

"Olive Garden's Chicken Crostina begins with tender chicken breaststhat have been marinated in olive oil and rosemary then lightlybreaded. The chicken is sautéed with fresh garlic and diced Romatomatoes in a creamy garlic-butter sauce and served over linguinepasta. A crust of breadcrumbs, finely shredded potatoes, herbs, andParmesan, mozzarella and Romano cheeses - for which the dish isnamed - crowns the chicken with a golden brown layer."

Serves 6Prep Time: 10 minutesCook Time: 35 minutes

Ingredients

6 boneless, skinless chicken breasts

2 cups & 1 Tbsp flour

1 Tbsp salt

1 Tbsp pepper

1 Tbsp Italian seasoning

1 Tbsp roasted garlic, minced

1 cup white wine

1 1/2 cups heavy cream

5 Tbsp olive oil

1 lb linguine

1 cup parmesan cheese, grated

1 cup roma tomatoes, cored & diced

2 Tbsp parsley, chopped

Potato Crust

1 1/2 cup seasoned breadcrumbs

1/4 cup parmesan cheese, grated

1/4 cup melted butter

1/2 tsp garlic powder

1/4 cup parsley, chopped

1 small potato, peeled & grated

Salt & pepper to taste

Procedures

MIX all ingredients for Potato Crust in a bowl and set aside.

MIX 1 1/2 cups flour, salt, pepper and Italian seasoning in a shallow dish.

Dredge chicken in the mixture, shaking off any excess.

Heat 3 Tbsp oil in a large skillet.

Cook chicken breasts 2 at a time over medium-high heat until golden brown and crisp, or until internal temperature reaches 165� F.

Add more oil for each batch as necessary.

PLACE cooked chicken breasts on a baking sheet or dish and top with potato crust mixture.

Transfer baking sheet to a pre-heated broiler until golden brown (1-2 minutes).

COOK pasta according to package directions. Drain and set aside.

HEAT 2 Tbsp oil in a sauce pan. Add roasted garlic, cook for 1 minute. Stir in 1 Tbsp of flour and wine and bring to a boil. Add cream, parmesan cheese, 1 Tbsp parsley, and tomatoes. Sauce is done when it is bubbling throughout and begins to thicken.

COAT pasta with sauce, then top with chicken and remaining sauce. Garnish with chopped parsley.

This is a Copycat Recipe from his book

Enjoy!

Allison

Allisons Kitchen

allisonskitchen.blogspot.com

COOKBOOK REVIEW

I just bought this Cook book and love it. Check it out!! Just click on the Picture for more information .
Allison
Allisons Kitchen