French Onion Soup
Prep Time: 8 mins
Cook Time: 35 mins
4 cups thinly sliced onions
1/2 tablespoon sugar
1/4 teaspoon pepper
1/4 cup vegetable oil
4 cups beef broth
4 slices French bread, toasted
1/2 cup shredded swiss cheese
1 In soup pot, cook onions, sugar, and pepper in oil until caramelized (about 15-20 minutes).
2 Stir often.
3 Add broth; bring to a boil.
4 Reduce heat; cover and simmer for 20 minutes.
5 Ladle into ovenproof bowls.
6 Top each with bread and cheese. 7 Broil until cheese is bubbly.
Crusty French Bread
2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5 -5 1/2 cups bread flour
1 Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).
2 Add salt, oil, and 3 cups flour; beat for 2 minutes.
3 Stir in 2 cups flour to make a stiff dough.
4 Knead until smooth and elastic, about 10 minutes.
5 Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.
6 Punch down and divide in half.
7 Shape dough into two long slender loaves.
8 Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.
9 Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors). 10 Cover and let rise until doubled.
11 Bake at 375 degrees for about 30 minutes.
12 Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.
Easy French Summer Tarragon Chicken
Prep Time: 3 mins
Cook Time: 10 mins
1 teaspoon butter
1/2 teaspoon nut oil, such as walnut oil
1 chicken breast, boned (with skin or skinless)
1 tablespoon chopped fresh tarragon leaves
creme fraiche, to taste
lemon juice, to taste
salt & freshly ground black pepper
fresh tarragon leaves (to garnish)
1 Cut your chicken breast into smallish pieces, I like to cut mine into fingers about 1/2" wide and 3" long -- you can also dice it into cubes if you wish.
2 Heat the butter and oil until sizzling but not brown, add the chopped tarragon and chicken pieces immediately (skin side down if using chicken with skin) and cook for 3 to 4 minutes until the chicken is sticky and a nice caramel colour; the butter will have browned by now, but that is fine as long as it does not burn. Turn the chicken over and cook another 1 to 2 minutes.
3 Add some crème fraiche to your own requirements - I use about 2 tablespoons, but you can add more later. Allow to bubble for about 2 minutes and then add some lemon juice to taste. Season with salt and pepper and adjust the consistency if you want it creamier.
4 Serve with fresh tarragon leaves scattered over the top and a side salad with French dressing. Bon appétit!
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