French Onion Soup

Recipe courtesy Giada De Laurentiis

  • 3 tablespoons olive oil
  • 2 large Vidalia onions, sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon fresh thyme leaves
  • 4 cups beef broth
  • 4 slices ciabatta bread, cubed
  • 4 ounces sliced fontina cheese
  • Special equipment: 4 (1 1/2-cup) ovenproof ramekins

In a medium, heavy saucepan, heat the olive oil over medium heat. Add the onions, salt, and pepper. Cook, stirring occasionally, until the onions are tender, about 10 minutes. Add the thyme and broth. Simmer, uncovered, until the onions are soft, about 15 minutes.

Divide the soup between the 4 ovenproof ramekins. Divide the cubed bread among the ramekins. Top each with slices of fontina cheese. Place under the broiler, until the cheese is golden and bubbly, about 4 minutes. Serve immediately.


Creamy Chicken Noodle Soup

Michelle’s Creamy Chicken Noodle Soup
  • 8 c water
  • 8 chicken bouillon cubes
  • 2 c carrots
  • 2 c celery
  • 1/4 c green onion
  • 2 cans Cream of Chicken Soup
  • 1 cup milk
  • 1/2 to 1 cube butter
  • 2 c cooked and cubed chicken
  • 14-15 oz. Country Pasta egg noodles


Bring water and bouillon cubes to a boil. Add noodles and cook for 10-15 minutes. Add vegetables. Mix melted butter, milk, and soup together and add when noodles and vegetables are tender. Add chicken and stir gently until heated.


Taco Soup

Michelle’s Taco Soup
  • 1 lb hamburger
  • 1 (16 oz) can tomatoes with juice (I put in blender)
  • 1 (16 oz) can whole kernel corn
  • 1 (9 oz) can tomato sauce
  • 1 c water
  • 1 c chopped onion
  • 1 (16 oz) can kidney beans with liquid
  • 1 pkg taco seasoning mix (dry)

Brown meat and drain fat. Add onions and cook until softened. Add the rest of the ingredients and simmer 10-15 minutes. When serving – top with grated cheese, a dab of sour cream and corn chips.



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