Classic French Onion Soup - Slow Cooker

 

There is nothing like a classic French onion soup. I like the idea that I can control the salt, it is made in the slow cooker and you can add your favorite cheese topping. You can also choose if you want beef or chicken broth. You can definitely change up the taste of this classic recipe.

1/4 cup butter

3 large yellow onions, sliced

1 cup dry white wine

3 cans (about 14 ounces each) beef or chicken broth

1/2 teaspoon dried thyme

1/2 teaspoon of salt

1 teaspoon Worcestershire sauce

1 loaf of French bread, sliced and toasted

4 ounces shredded Swiss cheese

Fresh thyme for garnish

Melt butter in large skillet over high heat. Add onions; cook and stir 15 minutes or until onions are soft and lightly browned. Stir in wine.

Combine onion mixture, beef broth, thyme, salt and Worcestershire in slow cooker. Cover and cook on LOW 4 to 4 1/2 hours. Lale soup into 4 individual bowls; top with bread slice and cheese. Garnish with fresh thyme, if desired.

Makes 4 servings

Recipe from Slow Cooker Recipe Collection

Picture Credit My Recipes

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Southern Wedding Soup Recipe

 

A warm and yummy bowl of soup with meatballs. This soup can be made in 45 minutes or the meatballs can be made in advance. 

Meatballs

1 pound ground sirloin

1 pound ground pork

1 cup finely chopped yellow onion (from 1 onion)

1/2 cup Italian-seasoned breadcrumbs

2 ounces Parmesan cheese, grated (about 1/2 cup)

1/4 cup chopped fresh flat-leaf parsley

1 tablespoon Worcestershire sauce

2 teaspoons kosher salt

2 large eggs, lightly beaten

Soup

1 tablespoon olive oil

1 cup chopped yellow onion (from 1 small onion)

1 cup chopped celery (from 3 medium stalks)

1 tablespoon sliced garlic cloves (from 2 large garlic cloves)

1 teaspoon kosher salt

10 cups chicken stock 

1/4 cup jarred refrigerated basil pesto sauce

1 cup uncooked ditalini pasta (about 4 1/2 oz.)

1 (5-oz.) package baby kale

Shaved Parmesan cheese

Prepare the Meatballs: Preheat oven to 400°F. Combine first 9 ingredients in a medium bowl. Mix gently with hands until incorporated. Line a rimmed baking sheet with parchment paper. Using a tablespoon, form mixture into balls, and place on baking sheet. Bake in preheated oven until cooked through and lightly browned, about 10 minutes. Remove Meatballs from oven; cover to keep warm.

Prepare the Soup: Heat olive oil in a large Dutch oven over medium-high. Add onion, celery, garlic, and salt; cook until onions have softened, 5 to 6 minutes. Stir in chicken stock and pesto. Reduce heat to medium; simmer until celery is tender, about 10 minutes.

Increase heat to medium-high. Bring to a boil, and add pasta; cook until al dente, about 5 minutes. Reduce heat to medium-low, and stir in kale; cook until wilted, about 2 minutes.

Place 4 Meatballs and 1 1/2 cups Soup in each of 8 bowls. Top with shaved Parmesan.

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A Southern Living Recipe found HERE

Photo Credit Jennifer Causey; Prop Styling: Ginny Branch Stelling; Food Styling: Emily Nabors Hall

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Slow Cooker Cranberry Upside-Down Cake

 

Upside-down cake has never been easier. Simply stir ingredients together and pour into a greased, 5-quart slow cooker.

1 cup firmly packed light brown sugar

1/2 cup butter, melted

1 (14-oz.) can whole-berry cranberry sauce

1 (12-oz.) package fresh cranberries

1 (16-oz.) package pound cake mix

3/4 cup milk

2 large eggs

1/2 teaspoon almond extract

Vanilla ice cream (optional)

Lightly grease a 5-quart slow cooker. Stir together first 3 ingredients in a small bowl until blended. Pour mixture into prepared slow cooker. Top with cranberries.

Beat pound cake mix, milk, and next 2 ingredients at low speed with an electric mixer 30 seconds, scraping bowl constantly. Beat on low speed 2 minutes. Pour batter over cranberries. Cover and cook on HIGH 2 hours and 10 minutes or until a wooden pick inserted in center comes out clean. Turn off slow cooker; let cake stand, covered, 20 minutes. Invert cake onto a serving platter. Cut into wedges, and serve with ice cream, if desired.

A Southern Living Recipe

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Crash Hot Potatoes

Crispy potatoes, olive oil, Kosher salt & black pepper with rosemary or your choice of herb. Looking at this picture I can just taste these now.

12 whole New Potatoes (or Other Small Round Potatoes)

3 Tablespoons Olive Oil

Kosher Salt To Taste

Black Pepper To Taste

Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Posted by Pioneer Woman on March 1 2013

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Soup Is On The Menu & Blog Party

A nice steamy bowl of soup is perfect for a chilly night, especially with the cold weather we have been having. 

Here are a few soup recipes I came across this week and I am inviting you to share your favorite recipes with us too.

For the next two weeks enter your soup or stew recipes below. 

If you don't have a recipe to share keep coming back to see what our wonderful cooks have posted.

Sausage and Kale Soup a hardy soup to serve. The recipe is found HERE

Bean and Pasta Soup a comfort food. The recipe is found HERE

Soba Soup with Spinach a delicious broth loaded with nutritious vegetables found HERE

Sweet Potato and Chipotle Soup, smooth and creamy with a touch of spice. Recipe found HERE

You can check more soup recipes HERE on Martha Stewart.com

Now to all of our wonderful cooks it is your turn. You may share up to 3 of your favorite soup or stew recipes. This special Classy Flamingos Blog Party will remain open for 2 weeks. The next special blog party I will ask you to share your favorite chocolate recipes.

Don't forget to come back each week on Wednesday for our normal blog party.

This link party is powered by Link Party Animal

Comforting Chili Recipes

Comforting Chili recipes just for you. 

You may find some new twist on Chili.

Beef-and-Bean Chili 
See this delicious Southern Living recipe HERE

Cheesy Chili Hash Brown Bake Recipe

This easy, cheesy dinner recipe only has five ingredients and you can find it over on Southern Living HERE

West Texas Chili Recipe

Hearty and fiery enough to garner the approval of the Lone Star State, this chili has a thick consistency. Grab a spoon and dig in. An amazing recipe from Southern Living found HERE

Chicken Chili Pot Pie Recipe

Made with ground dark-meat chicken, poblano peppers, black beans, and butternut squash is capped off with a thick layer of yellow stone-ground Cheddar cheese grits. When baked, the topping turns crisp on the outside and creamy on the inside.

A Southern Living recipe found HERE

Shrimp-and-Poblano Chili

This chili starts with frozen corn and diced poblano chile peppers to help you save time, and you can find it HERE

You can check out more comforting chili recipes right HERE

Winter Squash Soup

Delish butternut squash & pumpkin perfect for chilly rainy days. Serve with a grilled cheese sandwich.

2 tablespoons unsalted butter

1 tablespoon good olive oil

2 cups chopped yellow onions (2 onions)

1 (15 - ounce) can pumpkin puree (not pumpkin pie filling)

1 1/2 pounds butternut squash, peeled and cut in chunks

3 cups homemade chicken stock or canned broth

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 cup half - and - half

Creme fraiche, grated Gruyere, or croutons (see Note), for serving (optional)

Heat the butter and oil in a heavy - bottomed stockpot, add the onions, and cook over medium - low heat for 10 minutes, or until translucent. Add the pumpkin puree, butternut squash, chicken stock, salt, and pepper. Cover and simmer over medium - low heat for about 20 minutes, until the butternut squash is very tender. Process the mixture through the medium blade of a food mill. Return to the pot, add the half - and - half, and heat slowly. If the soup needs more flavor, add another teaspoon of salt. Serve hot with garnishes, if desired.

Cook's Note: To serve with croutons, remove the crusts from 2 slices of white bread, cut them in 1/2-inch cubes, and saute them in 1 tablespoon of butter until browned. Season with salt and pepper.

Recipe Ina Garten

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Picture of the Week

Hi Friends!

I have fallen in love with this picture.

This beautiful picture was taken in Newland, NC by a lovely woman Carol Garland earlier today.

A co-worker shared this picture with me. Her friend Carol, whom I have heard so many wonderful things about, took this picture from her front porch this morning. 

Darian and I enlarged the picture and you can see so many little birds in the tree branches and the porch just waiting to get a turn to eat. She must feed them well.

Carol you have a such a heavenly view. So peaceful. I also love your porch.

Thank you so much for sharing with us.

Friends we would love to see your photos, please share below.

An InLinkz Link-up

Wintry White

It's all about Wintry White.

Hi friends sit back and enjoy these lovely pics of beautiful whites. 

Picture

Loving the pom-pom throw

Loving this sink

Check out these high gloss white floors

Paint brick with white chalk paint

Check out this back splash

Wintry White Stairs

White and Pearl Glass and Marble Tile

Modern Farm House Style

Many shades of white

Looks so relaxing

Elegant

Even white hair is fashionable

White dishes, a must

The End

*Click on Picture it will take you to the web site to learn more

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This site contains affiliate links. All of these are items I would personally purchase myself or have already purchased. Poinsettia Drive only promotes items that I Love!!!