search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
FRENCH ONION SOUP


Classic, simple French onion soup warms up cold nights.


PREP TIME 5 MIN.–COOK TIME 25 MIN. READY IN 30 MIN.–SERVINGS 6


2 tbsp butter 2 lbs medium yellow onions, sliced 2 tbsp flour 4 tbsp brandy (optional)


6 cups low-sodium beef broth 2 sprigs fresh thyme 12 slices baguette 1 cup grated Swiss cheese


STEP 1 Heat the butter in a saucepan and sauté the onions over medium-low heat until tender, 18 min. Stir frequently. STEP 2 Add the flour and cook 2 min. Stir in the brandy and add the broth and thyme. Bring the soup to a boil and cook for 5 min. Season with salt (in moderation) and pepper. STEP 3 Meanwhile, place the baguette slices on a foil- lined baking sheet and top with ½ the cheese. Broil until cheese is melted and golden brown, 4–5 min. STEP 4 Remove the thyme sprigs and divide the soup into 6 bowls. Sprinkle with remaining cheese. Place 2 slices of cheese toast on top.


Per serving: 337 calories, 12g fat, 7g saturated fat, 30mg cholesterol, 393mg sodium, 40g carbohydrate, 3g fiber, 7g sugar, 13g protein


Onion smells? Sqeeze lemon juice into a bowl and soak your hands in it for 3 min., to erase the smells of chopped onions, or rub your hands on a stainless steel surface like a spoon.


CHEESE AND ONION PULL-APART BREAD


Using caramelized onions from a can of French onion soup makes this bread come together in a snap.


PREP TIME 10 MIN.–COOK TIME 20 MIN. READY IN 30 MIN.–SERVINGS 8


1 tbsp caraway seeds 2 (16 oz) bags refrigerated pizza dough cooking spray 1 (10.5 oz) can French onion soup


1 cup shredded mozzarella ½ cup grated Parmesan


STEP 1 Preheat the oven to 400°F. Knead the caraway seeds into the dough. On a clean surface, roll out the dough. Break off small pieces, forming into round balls (about 28). Line a baking sheet with foil and spray with cooking spray. Place the dough balls in one even layer on the baking sheet. STEP 2 Strain the French onion soup (reserving the broth for another recipe). Spread the onions evenly over the dough. Top with mozzarella and Parmesan cheese, and bake for 20 min., or until golden brown.


Cook while you sleep Throw a stick of butter and a bunch of sliced onions into the bowl of a slow cooker and cook on low overnight for delicious caramelized onions when you wake up.


How to chop an onion


1 2 Love caraway? Add an extra tbsp.


Per serving: 371 calories, 8g fat, 4g saturated fat, 14mg cholesterol, 1228mg sodium, 61g carbohydrate, 3g fiber, 9g sugar, 15g protein


3


4


HALVE Cut off the top and halve the onion. Discard the papery skin.


SLICE Lay the flat side of the onion down and cut vertically, leaving the root intact.


SECTION Slice the onion horizontally. Do not cut through the root.


TURN Rotate the onion and slice vertically through the cuts.


FEBRUARY/MARCH 2017 39


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68  |  Page 69  |  Page 70  |  Page 71  |  Page 72  |  Page 73  |  Page 74  |  Page 75  |  Page 76  |  Page 77  |  Page 78  |  Page 79  |  Page 80  |  Page 81  |  Page 82  |  Page 83  |  Page 84  |  Page 85  |  Page 86  |  Page 87  |  Page 88  |  Page 89  |  Page 90  |  Page 91  |  Page 92  |  Page 93  |  Page 94  |  Page 95  |  Page 96  |  Page 97  |  Page 98  |  Page 99  |  Page 100  |  Page 101  |  Page 102  |  Page 103  |  Page 104  |  Page 105  |  Page 106  |  Page 107  |  Page 108  |  Page 109  |  Page 110  |  Page 111  |  Page 112  |  Page 113  |  Page 114  |  Page 115  |  Page 116  |  Page 117  |  Page 118  |  Page 119  |  Page 120  |  Page 121  |  Page 122  |  Page 123  |  Page 124