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PEEL'N ONION PEELER!
Keeps hands and fingernails odor free. Two easy steps removes skins from onions!
$6.95
Buy now!
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Classic French Onion Soup from "The Ski House Cookbook" by Tina Anderson and Sarah Pinneo
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Ingredients:
- 6 tblsp unsalted butter
- 6 medium yellow onions, coarsely chopped
- 4 cups low-sodium beef broth
- 3 tblsp Cognac(optional)
- 2 bay leaves
- Freshly ground black pepper
- 3 cups cubed crusty or stale bread
- 2 cups shredded Emmenthaler or other Swiss cheese
?Serves 4
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Directions:
In a large pot, melt 4 tblsp of the butter over medium heat. Add the onions. Cook, stirring occasionally, for 45-60 minutes, or until the onions are deep golden brown. If the onions become dry and begin to stick to the pot before they are nicely browned, add water, 1 tblsp at a time, to prevent burning.
Preheat the oven to 400.
Add the broth, Cognac(if using), bay leaves, and a pinch of pepper to the pot. Add 1-2 cups of water to be sure the onions are covered in liquid. Simmer, uncovered, for 20 minutes.
Meanwhile, melt the remaining 2 tblsp butter in a large skillet over medium-low heat. Add the bread cubes, stir to combine, and toast, stirring as needed, until crisp and lightly browned, about 10 minutes.
Remove the bay leaves from the soup and divide the soup among 4 ovenproof bowls. Float the croutons on top and then sprinkle shredded cheese over the croutons. Place the bowls on a baking sheet. Bake for 10-15 minutes, or until the cheese is bubbling and beginning to brown. Serve immediately.
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Problem solved!
SCARF HOLDER
$12.95
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Shrimp Dip Mix
Makes dip as well as an awesome shrimp with feta
$4.95
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Store Hours
Tues- Sat: 10:00 am - 4:30 pm
Some Sundays
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