Once vegetables are all cooked and tender I use my emersion blender to blend it all smooth. I take a block of parmesan cheese and turn it into to bits. 1/2CUP Cheese And cut up some green onions. I stir in the cheese to all mixed and melted in and some green onions. And top with remaining of green onions. We top the bowls with some more cheese and green onions. Peek a boo hehehI have the PC Choice brand but this is just about the same.
Its a bit cold in Alberta today! Wanted to get a chowder going. Love homemade soups on a cold day! 2 carrots, diced 1 large onion, diced 3 celery stalks, diced 4-6 potatoes, diced Can of corn handful fresh parsley Salt/pepper Can of clams with juice 1/2LBS shrimp 6oz salmon cubed Can of fish or seafood stock 2TBSP butter 1TBSP Vegetable oil 2TBSP diced garlic 2TBSP flour 1/3CUP milk or cream
I like to use my Dutch Oven for Soup, Stews and Chowders. Get your pot on a med high heat. Add in your butter, oil, Onions, carrots, celery, garlic, salt & pepper. Stir cook for a few minutes. Then add in your potatoes, stir, cook couple more minutes.
Add in your fish stock, and enough water to cover veggies. Bring to a light boil and boil til vegetables are tender. I take the flour and mix it in the fish and shrimp Bowl. Add in all your seafood and parsley. Light boil for a bit longer. Til everything is all cooked.Add your milk/cream and corn just a few minutes before serving. Stir well. Add more salt pepper if needed!Seafood chowder always changes, as the seafood you use is never the same. Little homemade oyster crackers to go with our chowder today. Yummy. Let us know what you think.
5TBSP butter 1TBSP vegetable oil 3 pounds, about 4-5 medium onions (I like to use a variety but today only used white onions), halved lengthwise, peeled, and thinly sliced 1TSP salt 1/2TSP ground black pepper 1/2TSP granulated sugar 1 1/2CUPS dry white wine (should be white, I only had red, so we used 1CUP red wine in this recipe)
7 cups water
Couple beef bouillon cubes
10 sprigs thyme or dried 2 bay leaves 1 baguette 4 garlic clove, cut in half lengthwise 2 teaspoons sherry 4 ounces Gruyère cheese or I like to use swiss
Fry up the onions with some, garlic, salt, pepper, butter & Vegetable oil.I cook til they become a nice color usually takes an hour plus. I add the herbs, bouillon cubes, water, wine, sherry and sugar in a bowl to set aside.
When onions are a nice color pour in your liquids with herbs. Light boil about an hour.Even know we used red wine it was still incredible! Should have a nice dark rich flavor.
Slice some baguettes and toast in oven and or toaster. Grate some cheese your using. I like to put about 1 1/2-2CUPS soup per bowl, 3-4 baguettes ontop, top with cheese. Put under broiler til cheese is melted and slightly browning. Lucky saids Hi!Doesn’t take long in there!Let cool a couple minutes and dive in. How do you make your french onion soup?
We bought a 25LBS bag of onions for $3. Working with onions today, lots and lots onions.This is about 25CUPS of sliced onionsThis recipe I used 12CUPS sliced onions. My Dutch oven is almost full. 2TBSP vegetable oil 2TBSP brown sugar ( I use 100% cane brown sugar) 1TBSP balsamic vinegar 1TSP salt & 1/2TSP pepper Pour everything in. I cook this on the stove on a low-med heat uncovered, should be steaming. Stirring frequently. And adding water when needed. This can be done in your Crockpot but I much prefer them done on stove. Each time bottom of pan starts to get some color add some water, to remove bits and stir.
Each hour, it will become darker and darker6hours later, youll turn 12cups raw onions, into 6cups of amazingness! I freeze this in 3/4CUP-1CUP portions. I use these in a variety of different recipes!Our is PC brand but this is just the same
3 large leeks, cleaned very well, chopped 3 cloves garlic 4-6 large potatoes, roughly chopped 8 cups chicken or vegetable broth 1 onion 2 bay leaves 3 sprigs fresh thyme or dried 1 teaspoon salt 1/4 teaspoon ground black pepper 1 cup half & half Half cup grated cheese I used provolone I throw everything in a dutch oven but the milk & cheese. Bring to boil, slightly cover, light boil til everything is softened. I take my emersion blender and blend it all including bay leaves. Once blended nicely I add the cream (or half & half), and stir in the cheese.My family loves this soup!We have the PC Choice brand but this one is just as good.