This gallery contains 24 photos.
Everything goes in this dish except the kitchen sink. INGREDIENTS: Ground Meat – 2 pounds, brownedOnion – 1 ChoppedPotatoes – 1 or 2 CubedCarrots – 1 or 2 DicedCanned Pealed Italian Tomatoes – 1 28 ounce CanWater – 1 CupCelery – 2 Stalks diced Cannoli Beans – One can drainedItalian Squash – 2 DicedBeef Broth […]
This warm and hearty soup is made in the crockpot using ham hocks, dry lentils and vegetables. Leave the house and come home to a wonderful meal that tastes fantastic!
INGREDIENTS:
Lentils, one 14 ounce package of dry
Onion, one diced
Ham Hock, one (you can either used left over ham or by a hock at the store)
Celery, three stalks diced
Carrots, 3 diced
Potatoes, 3 diced
Garlic, 2 teaspoons
Bouillon Cubes, chicken three
Bouillon Broth, 32 ounces
Olive Oil, 2 Tablespoons
Butter, 2 Tablespoons
Wine, white 2 cups
Water, 4 cups
Salt, 1 Teaspoons
Freshly ground pepper. 2 Teaspoons
DIRECTIONS:
Rinse the lentils overnight and set aside. In a medium saucepan, heat the oil. Then add the 2 T of butter, ham hock, onion, 3 Bouillon cubes and 2 cups of broth, celery and carrots, salt, pepper, garlic powder and cook until tender…about 15 to 25 minutes.
Peal and dice the potatoes and add directly into the crock pot. Salt and pepper the potatoes. Add the lentils on top of the potatoes.
Add the ingredients that have cooked down into the crock pot along with 4 cups of water, and 2 cups of white wine and the remaining chicken broth…cover and cook for 6 hours.
If you love being able to leave the house for hours…come home and not only have your house smell wonderful but have a hearty dinner ready…this dish is for you. Serve with hot bread and a salad.
All the prep work can be done the day or two before, so all you need to do is take it out of the fridge, plug your crock pot in and go.
While the vegetables are cooking down in the olive oil, butter and chicken broth, dice the potatoes and add to the crock pot.
It’s warm, thick, rich and tastes good.wonderful…especially on a cold day.
It makes me very happy when the soup basically makes itself…and makes the house smell amazing at the same time. Crock pot cooking is wonderful because you can make things up ahead of time, leave while it’s cooking, and it’s ready no matter who wants to eat when.
Really something this good should be more difficult to make…but I’m so
glad that it isn’t!
Homemade soup made with lots of onions and topped with crusty bread and bubbling hot cheese.
INGREDIENTS:
Onions, sliced thin, 5 to 10
Beef Broth, two boxes each 32 ounces
Red Wine, one bottle of cabernet
Bay leaf, three add whole
Butter, 2 sticks. One for the onions and one for the bread
Thyme, two sprigs whole or crushed
Garlic 2 cloves, crushed
Flour, 6 Tablespoons
Guerre Cheese, 1 pound grated and sliced
French bread, cut into squares, covered with 1/2 cube of melted butter, parmesan cheese and toasted in the oven at 350 for 25 minutes
Freshly grated salt and pepper
DIRECTIONS:
Melt the butter in a large pot over medium heat and add the onion slices, garlic, bay leaves, thyme, and salt and pepper. Cook until the onions are very soft and caramelized which takes about 45 minutes. Add the bottle of wine, I like cabernet but use whatever red you prefer. Bring the liquid to a boil and reduce the heat…simmer until the wine has evaporated and the onions are dry, about 10 to 15 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and stir. Turn down the heat to medium low and cook for an additional ten minutes to remove the raw flour taste. Add the beef broth and bring the soup back to a simmer and cook for an additional 20 minutes…taste and add any needed salt and pepper.
Place the soup into individual bowls, top with the bread squares, some grated cheese and one to two slices. Place back into the oven for about 3 to 5 minutes until it is bubbly and golden brown.
The onions look like a lot but they will really cook down. Two cloves of garlic pealed and chopped. I am really fortunate to be able to
go right outside in my garden to get fresh Thyme. Either put two whole sprigs in with the onions that you can take out later, or take
it off the stem and chop.
While the onions are cooking down I will cut the bread into squares and brush melted butter over them. Place in the oven until crispy and then brush with melted
butter, sprinkle with parmesan cheese and set aside.
The bread is golden brown, so I will set aside while I finish with the soup.
Add the wine, bring to a boil, reduce the heat and simmer. Take out the bay leaves and thyme sprig and add the flour. Mix and lower the heat and let cook.
Add the broth bringing the soup back to a simmer and cook for twenty minutes.
Taste to see if the soup needs any additional seasoning.
Grate the cheese and add liberally to the top of each soup bowl.
The soup is in the bowl, bread cubes on top and covered with lots of cheese…now back in the oven to melt that cheese and get bubbly hot.
This bowl of onion soup is so rich that it can easily be a meal in itself, but we decided to grill some lamb, and have garlic mashed potatoes and a green salad.
Incredibly delicious…I was so full I couldn’t move for a week!
