The ultimate cold weather dish—soupe à l’oignon gratinée—was the pièce de résistance of a popular winter cooking class called “Midnight in Paris” that I taught several years ago. This recipe is based loosely on the first onion soup I ever made from Julia Child’s Mastering the Art of French Cooking, Volume I. The main difference is that I suggest using a quick short-cut beef stock instead of Julia’s homemade stock.This is a soup where the quality of ingredients used for the topping matters. An aged Gruyère and slices of a good crusty baguette will add immeasurably to the dish’s success. One last tip direct from Julia: She suggests stirring some small strips of Gruyère into the soup before adding the toasted bread slices. Those little strips melt as the soup simmers in the oven, melding beautifully into the onion broth.Recipe excerpted from Soup Nights: Satisfying Soups and Sides for Delicious Meals All Year by Betty Rosbottom, Rizzoli New York, 2016. Click here to purchase your own copy.
This chilled soup is refreshing and delicious on a hot summer's day. The sweetness of the ripe tomatoes is enhanced by a touch of honey, and balanced by the addition of roasted red peppers.
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Here’s a great paleo recipe, making a quick soup using your Vitamix blender. This is a super easy recipe from start to finish within 15 minutes! How easy is that…
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It was smooth and creamy and her secret was to add a bit of potato; loved how it made the soup the perfect texture without having to add flour to thicken it. Plus, another thing I loved? Some poblano peppers and just a bit of heat!
Serve and garnish with sour cream, avocado, onion, and red pepper.
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