French Onion Soup

Well it is a typical spring here in the mid-west. The air-conditioner can be running one day and the next day the heater is needed. It happened this weekend...the temperature dropped and it was cold and rainy! So that means soup again! This one is cheap, easy and one of my favorites.

 French Onion Soup
4 cups sliced yellow onion
1/4 cup butter
4 cups beef broth
1/2 tsp thyme
1/2 tsp pepper
Salt to taste
Optional: Crusty hearty bread and Swiss cheese

Slice onion, this was 3 onions and came to a little more than four cups, I just used them all. This recipe is very forgiving, if  yours comes out more or less than 4 cups, that is okay! Saute them in butter over medium heat until very brown and caramelized. It takes a while, stir often to prevent burning.

Once your onions are desired color, add beef stock and seasonings. Simmer about 30 minutes.

Now for the good part. Heat oven to broil. Slice a nice hearty loaf of bread, of coarse I use sourdough.

Ladle soup into a oven safe bowl. Lay a slice of bread on soup. Place Swiss cheese (or cheese of your choice, personally Swiss is my favorite with this dish) on top of bread and place quickly under broiler. watch closely to prevent burning. When cheese is well melted and bubbly, remove from oven and serve immediately!

Enjoy!

Brunswick Stew

This is a hearty soup with a unique taste.  With barbecue and Tabasco sauce as part of the ingredients, Brunswick Stew has layers and layers of flavor. You can be cooked this recipe on the stove-top or on  a campfire in a Dutch oven. It will warm you up and keep you warm!

Brunswick Stew

1 - 1/2 pounds of pork stew meat or pork loin cut into pieces
3 Tbls Oil or butter
1/2 cup chopped onion
1 can chicken broth
2 cups water
1 can diced tomatoes, un-drained
1/2 cup ketchup
3 Tbls Worcestershire sauce
1 tsp Tabasco sauce (or to taste)
1/2 tsp salt
1/2 tsp pepper
2 medium potatoes, peeled, cubed to 1/2" pieces)
1 cup barbecue sauce
1 Tbls vinegar
1 can great northern beans (drained and rinsed)
1 can green beans OR 1 Package of frozen mixed veggies
1 can cream style corn

Saute meat until browned, and onions and saute until onions are clear. Add Chicken broth, tomatoes, ketchup Worcester and tobacco sauce, salt and pepper,. Bring to a boil, then simmer uncovered for one hour, stirring occasionally. Add pork, potatoes, barbecue sauce and vinegar. Cook 30 minutes. Add beans and simmer for 20 more minutes. Add corn and simmer until warm.

This stew is great with any kind of meat, venison and other wild game work well. Often I will cook my own beans for this. I just soak 1/2 cup the night before, rinse the next morning and simmer until done. I also use home canned tomatoes, I just put them in the food processor and give it a whirl or two. I put the Tabasco on the table and if your guest like more heat they can add more to it. This stew is