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18 • April 2018 • UPBEAT TIMES, INC.


SPRING GUIDE #2 California Style French Onion Soup Recipe by Chef Paul Andrew Doyle • paul@upbeattimes.com With Local Franco American Sour Dough Bread


Dough Bread Shredded Smoked Gouda Cheese Shredded Parmesan Cheese Slices of Havarti Cheese Salt & fresh ground pepper to taste


5 Cups of Beef Broth


1 tablespoon Worcestershire 1 beef bouillion cube


Directions: For this


recipe...I


Santa Rosa CA. ~ For some reason, French Onion Soup came to mind on one of those colder mornings in early 2018. As Spring was approaching the cold still reminded me of com- fort food. I wanted something rich and decadent to eat. But as of late, I’ve decided to create my own versions of old time recipes and to record them with photos and to publish them. Food is great fun and I am so excited to try new foods. So


here is my version of French Onion Soup that I made in less than an hour.(It normally takes much longer to bring out fla- vors)


Ingredients:


3 onions, 1 red, 1 white, 1 yellow thinly sliced 3 tablespoons of butter 4-5 fresh 3-4 inch spriggs of fresh thyme


6 Toasted Slices of Franco American French Sour


make it simple...be- cause it really is! Get a 5 quart (or more) pot throw the butter in


and melt it.


Throw all the on- ions in over low heat for at least 15 minutes


or until


tender. Pour in beef broth & beef cube, Worcestershire, and fresh ground pepper and thyme leaves. Bring to boil and reduce to low simmer and cover up to 25 minutes. In bowl combine


www.williebirdsrestaurant.com


A Sonoma County Tradition! “Turkey always and turkey all ways!”


grated cheeses.


Get 6 ovenproof bowls and


put


about an inch in each of the oinion soup. Put toasted bread in middle of each


bowl.


On top of toasted bread, put havarti cheese


slice on


first, then mixed cheeses on next and put bowl in Salamander (The


Salamander is a stand-alone ap- pliance that can be located on a


LOOK WHO’S READING THE UPBEAT TIMES?


Our paper is for ALL Ages!


countertop or above a range that uses powerful infrared ce- ramic broilers for everything, from broiling perfect steaks to melting cheese on casseroles.) or under broiler until slight- ly bubbly & golden brown.


Sprinkle with a bit of fresh thyme


and wah-lah...you’re ready to eat! (only 230 calories give or take) Delicious!!


Williebird’s Restaurant 1150 Santa Rosa Ave


Santa Rosa • 707-542-0861


Restaurant Hours: Monday - Saturday 7:00AM - 9:00PM Sunday 7:00AM - 8:00PM


18 • April 2018 • UPBEAT TIMES, INC.


Williebird’s Retail Store 5350 HWY 12,


Santa Rosa • 707-545-2832 “Lift yourself to great heights.” ~ Lailah Gifty Akita


Chef Paul


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