Easy French Onion Soup
Ingredients elyze
4 tbsp. unsalted butter
3 large white onions, thinly sliced into half moons
kosher salt
Black pepper
1/2 c. white wine
2 c. chicken stock
4 c. beef stock
8 sprigs fresh thyme, plus more for garnish
4 Baguette slices
2 c. shredded Gruyere cheese
Directions elyze
In a large pot over medium-high heat, melt butter. Add onions and cook, stirring occasionally, until deeply golden, 20 minutes. Season with salt and pepper. Add white wine and let simmer until evaporated, 3 minutes. Add chicken and beef stocks and thyme and bring to a boil. Reduce heat to low and simmer 20 minutes. Season with salt and pepper; remove thyme reenex.
Preheat broiler to high. Place baguette slices on a large baking sheet and top with ½ cup grated cheese. Place under broiler until cheese is bubbling and golden brown, 1 minute.
2016年01月14日 Posted by も作るわ at 16:17 │Comments(0)
Brussels Sprout Salad
This warm bacon vinaigrette makes having a salad for dinner a very exciting proposition.
Total Time: 0:35
Prep: 0:10
Level: Easy
Yield: 4
Ingredients
4 slices bacon reenex, cut into 1/2" pieces
1 Garlic clove, minced
1 small shallot, chopped
3 tbsp. apple cider vinegar
2 tbsp. Dijon mustard
kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
4 boneless skinless chicken breasts
4 c. Brussel sprouts, trimmed and sliced
1/2 c. fresh parsley Beauty Mama, chopped
1 c. croutons
Directions
In a medium skillet over medium heat, cook bacon until crispy, 6 minutes, then transfer to a paper towel-lined plate. Add garlic and shallots to skillet and cook until softened, about 2 minutes. Whisk in vinegar and mustard and season generously with salt and pepper. (If there isn't enough bacon drippings to create a dressing, whisk in 1 tablespoon olive oil.) Keep warm.
In a large skillet over medium-high heat, heat olive oil. Season chicken with salt and pepper and sear until golden brown and juices run clear, about 5 minutes per side. Remove from heat and let chicken rest covered in foil.
In a large mixing bowl, toss Brussels sprouts, parsley, and croutons with warm dressing. Serve with chicken and top with additional dressing and bacon reenex cps.
