Evelyn Chartres Author
Parmesan

French Onion Soup

French onion soup is known for its ooey-gooey goodness. With its simple ingredients and straightforward recipe, this dish is sure to be a crowd pleaser! This recipe makes enough soup for six bowls and it keeps well, so it works as a leftover.

Ingredients

Soup

  • 2½ pounds of (1130 g) of sweet onions
  • 3 tablespoons (45 ml) of butter
  • 4 cloves (10-20 g) of pressed garlic
  • 1 teaspoon (5 ml) of thyme or 2 bay leaves
  • 2 tablespoon (30 ml) of flour
  • 1 quart (900 ml) of beef broth
  • ½ cup (120 ml) of dry white wine
  • 1 tablespoon (15 ml) of Balsamic vinegar
  • 1 tablespoon (15 ml) of brown sugar

Bread Layer

  • 1 baguette of French bread
  • Garlic butter

Cheese Mix (Per serving)

  • ¾ ounce (20 g) of shredded swiss cheese
  • ¾ ounce (20 g) of shredded mozzarella cheese
  • 3/16 ounce (5 mg) of shredded parmesan cheese

Preparation

Soup

  1. Cut the onions in half lengthwise, then slice. Set aside.
  2. In a large pot, melt butter over medium heat.
  3. Add onions and garlic. Let the onions sweat, until they are translucent and soft.
  4. Add thyme (or bay leaves), then sprinkle softened onions with flour. Mix until you have an coat.
  5. Pour in beef broth, wine, balsamic vinegar, and brown sugar. Stir occasionally, bring to a boil then reduce heat to simmer.
  6. Simmer for about an hour.
  7. Taste the soup. It is done when onions are very tender and the broth has a balance of sweet and savoury. Add more brown sugar or balsamic vinegar to balance if needed.

Bread Layer

  1. Cut ¼ inch (0.6 cm) slices of baguettes. Enough to cover surface of your French Onion soup bowls (varies on size).
  2. Spread with garlic butter.
  3. Broil in oven or use a toaster oven to toast the slices. Ready once you have a golden brown finish. Set aside.

Cheese Mix (Per serving)

  1. Mix swiss, mozzarella, parmesan cheese. Set aside.

To Bake

  1. Preheat oven to 350°F (175°C)
  2. Oil bowls or coat with a non-stick spray. Fill bowls with soup. Leave about ¼ inch (0.6 cm) of space from the top.
  3. Layer in bread, try to avoid leaving gaps.
  4. Cover with cheese mix.
  5. Place in the oven on broil for 10 minutes. Ready when the cheese layer is bubbly with golden brown accents. If you are reheating the soup, bake in oven for 20 minutes.
  6. Remove from oven, then serve on a plate.

Three Cheese Breakfast Quiche

A quiche for breakfast? Yes! This crustless quiche recipe combines three cheeses, sautéed mushrooms, and spinach to create a flavourful breakfast favourite! While this recipe bakes to perfection,  add some bacon, toast, and cretons to make things interesting!

Ingredients

  • 5 ounces (150 ml) of chopped spinach (thawed and drained)
  • 1 tablespoon (15 ml) of butter
  • 1 tablespoon (15 ml) of olive oil
  • 1 can (285 ml) of canned sliced mushrooms (drained)
  • ½ teaspoon (2.5 ml) of ground cumin
  • ¼ cup (60 ml) of onions
  • 2 cloves (5-10 g) of crushed garlic
  • 2 ounces (55 g) of crumbled feta
  • 1 cup (235 ml) of milk
  • 4 large eggs or equivalent in egg whites
  • ¼ cup (60 ml) of grated Parmesan cheese
  • ½ teaspoon (2.5 ml) of Herbes de Provence or Italian seasoning
  • ½ cup (120 ml) of shredded mozzarella cheese

Preparation

  1. Pre-heat oven to 350°F (175°C).
  2. On a greased 9 inch (22 cm) pie tin spread the spinach then set aside.
  3. Using a medium pan, melt butter over medium heat.
  4. Add mushrooms and cumin. Sauté until mushrooms are lightly browned.
  5. Add onions and garlic to the pan. Continue to sauté until the onions are transparent.
  6. Remove from heat, drain of any remaining oil. Line pan tin with contents.
  7. Crumble feta cheese over spinach and mushroom mix.
  8. In a small bowl, mix: milk, eggs, Parmesan cheese and seasoning.
  9. Pour contents of bowl into the pie tin. Top with mozzarella cheese.
  10. Place in the oven for 40 to 50 minutes or until top is a golden brown.

Garlic and Parmesan Scalloped Potatoes

Here is my recipe for scalloped potatoes. My take on this recipe adds garlic, parmesan, and cheddar cheese to the recipe to infuse it with a distinctive flavour. This recipe is enough for four servings and can be easily scaled up to feed more.

Ingredients

  • 1 pound (450 g) of potatoes
  • ½ cup (120 ml) of finely chopped onions
  • 1 tablespoon (15 ml) of butter
  • 2 cloves (5-10 g) of crushed garlic
  • 1 tablespoon (15 ml) of flour
  • 1 tablespoon (15 ml) of grated Parmesan cheese
  • 1 can (355 ml) of evaporated milk
  • Salt
  • Pepper
  • ½ cup (120 ml) of shredded cheddar cheese

Instructions

  1. Preheat oven to 325°F (160°C).
  2. Peel and then cut potatoes into thin slices.
  3. In a greased stoneware pot, layer sliced potatoes. Leave some gaps and sprinkle a part of the chopped onions over reach layer.
  4. In a small saucepan over medium heat melt butter. Add garlic and sauté for 1 to 2 minutes.
  5. Add flour and whisk until you have a consistent finish. Pour in evaporated milk while stirring constantly. Add parmesan cheese, sauce will remain on heat until cheese is melted.
  6. Add salt and pepper to taste.
  7. Remove from heat and pour into the stoneware pot. Top with shredded cheese.
  8. Bake for 60 minutes covered. Remove lid and bake for another 20 to 30 minutes until top is a golden brown.
  9. Remove from heat and let sit for 10 minutes before serving.