Sunday, November 01, 2009

Menu Planning Week Ending 11.7.09

Now we turn our focus to Thanksgiving Preparations... Are you having company?

Sunday: French Onion Soup
Monday: Spaghetti and Meatballs, Ceasar Salad and Garlic bread

Tuesday: Crock pot Chicken, Baked Potatoes and Peas

Wednesday: Church

Thursday: Nachos with left over Chili
Friday: Quiche (in freezer)
Saturday: Cheeseburgers, Sweet potato fries and cut up veggies


Need:

Onions
Celery
Carrots

Hamburger rolls
Sweet potatoes
Ground turkey
Ground beef
Whole Chicken
Beef Stock
Nacho Chips
Tomatoes
Avocados
Swiss cheese
French Bread
Romaine Lettuce

Have:


Spaghetti
Spaghetti sauce
Cognac
Potatoes
Quiche

Julia Child's French Onion Soup



Ingredients
  • 2 tablespoons butter
  • 1/4 cup olive oil
  • 3 lbs onions, halved and sliced thin
  • 2 cloves garlic, minced very fine
  • 1 teaspoon granulated sugar
  • 2 cups dry white wine
  • 6 cups beef stock or chicken stock (the beef will make a darker, more robust soup)
  • salt and freshly ground black pepper
  • 6 ovenproof soup bowls
  • 12 toasted slices of French baguettes, 1/2 inch thick
  • 2 cups Swiss cheese, grated
  • 3 teaspoons Parmesan cheese, grated

Directions
  1. In a large saucepan over medium heat melt the butter and oil together.
  2. Add the onions, garlic, and sugar. Saute until slightly colored, stirring occasionally (don't stir too much - you want them to brown), for 7 minutes.
  3. Add the white wine, raise temperature to medium high, and bring to a boil.
  4. Lower temperature back down to medium and cook for 5 minutes.
  5. Add the stock, raise temperature to medium high and bring to a simmer.
  6. Lower temperature to low and simmer *uncovered* for 1 1/2 hours (90 minutes).
  7. At this point you can freeze the soup for reheating later (after thawing).
  8. To serve at this point, continue with steps: first, preheat your broiler.
  9. Ladle the soup into the ovenproof soup bowls (6 of them).
  10. Place two slices of toasted baguette onto the top of each soup bowl.
  11. Sprinkle each serving with 1/3 cup of Swiss cheese, then 1/2 teaspoon of Parmesan cheese.
  12. Place soup bowls onto a baking sheet and place in oven under preheated broiler.
  13. Broil until the cheese melts (watch them carefully - depending on your broiler and how far the rack is from the heat, it can take anywhere to 45 to 90 seconds or so).
  14. Serve immediately.


1 comment:

  1. I used to keep a meal plan posted on my fridge (for years) and for some unknown reason, I stopped. Well...I began again this past week and it has been great. I am amazed at how it takes the guessing out of my dinner preparation. :o)
    Have a nice day.
    Sincerely ~ Tricia Anne

    ReplyDelete

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