It's day two of delicious recipes from our family here at Langevin! This batch was submitted by our awesome colleagues in the Product Development department. We hope you enjoy these tried, tested, and true favorites! Stay tuned for the full menu on December 21!
Original French Onion Soup
1 1/2 pounds (680 grams or 24 ounces or about 5 cups) thinly sliced yellow onions
3 tbsp (42 grams or 1 1/2 ounces) unsalted butter
1 tbsp (15 ml) olive oil
1 tsp (5 grams) table salt, plus additional to taste
1/4 tsp (1 gram) granulated sugar (helps the onions to brown)
3 tbsp (24 grams or 7/8 ounce) all-purpose flour
2 quarts (8 cups or 1.9 liters) beef or other brown stock*
1/2 cup (118 ml) dry white wine or dry white vermouth
Freshly ground black pepper
3 tbsp (45 ml) cognac or brandy (optional)
To finish [Gratinée] (Optional):
1 tbsp grated raw onion
1 to 2 cups (to taste) grated Gruyere or a mixture of Swiss and Parmesan cheese
1 tbsp butter, melted
12 to 16 1-inch thick French bread rounds, toasted until hard
Melt the butter and oil together in the bottom of a 4- to 5-quart saucepan or Dutch oven over moderately low heat. Add the onions and toss to coat them in oil and cover the pot. Reduce the heat to very low and let them slowly steep for 15 minutes.
After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.
After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes. Add the wine in full, then stock, a little at a time, stirring between additions. Season to taste with salt and pepper. Bring to a simmer and simmer partially covered for 30 to 40 more minutes, skimming if needed. Correct seasonings if needed. Stir in the cognac, if using.
Set aside until needed.
Preheat oven to 325°. Arrange six ovenproof soup bowls or crocks on a large, foil-lined baking sheet. Bring the soup back to a boil and divide among six bowls. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese. Stir to combine. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it. Mound grated cheese on top of it; how much you use will be up to you.
Bake soups on tray for 20 minutes, then preheat broiler. Finish for a minute or two under the broiler to brown the top lightly. Grab pot holders, and serve immediately.
* Porcini or mushroom stock are a robust vegetarian substitution.
from Denis G. - "The whole family loves this soup. It's a classic, timeless recipe."
(courtesy of Julia Child)
Sweet Potato and Cashew Soup
4 sweet potatoes (about 1 pound each)
4 cups low-sodium chicken broth
4 cups water
1 cup roasted cashews (split in half)
1/3 cup butter
1/2 cup tomato sauce
2 tbsp half-and-half
2 tsp salt
1/8 tsp pepper
pinch dried thyme
Preheat oven to 375°.
Bake the sweet potatoes for 45 minutes or until they are soft.
Cool the potatoes until they can be handled.
Peel away the skin, then put the potatoes into a large bowl.
Mash the potatoes for 15-20 seconds (you don’t need to mash them until they are entirely smooth). Spoon the mashed sweet potato into a large saucepan over medium/high heat.
Add the remaining ingredients and stir to combine.
When the soup begins to boil, reduce the heat and simmer for 50-60 minutes. Cashews should be soft.
from Karen C.
(courtesy of The Soup Nazi)
Ginger Squash Soup with Parmesan Croutons
2 3/4 pounds orange-flesh winter squash, such as butternut
2 tbsp olive oil
1 medium leek, trimmed, white and green parts, cut into 1/4-inch pieces (1 cup)
3 cloves garlic, peeled and minced
1 tsp finely grated fresh ginger, or more to taste
1 medium parsnip (4 ounces), peeled and cut into 1/4-inch pieces
1 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
4 cups homemade chicken stock, or canned low-sodium chicken broth, skimmed of fat
2 three-quarter-inch slices whole-wheat bread, crusts removed
3 tablespoons freshly grated Parmesan cheese
Cut squash in half lengthwise. Remove the seeds and fiber, and peel. Cut into 1/2-inch pieces, and set aside.
Heat olive oil in a large stockpot over medium-low heat. Cook leek and garlic until softened, 3 to 5 minutes. Add ginger, squash, and parsnips. Stir, and cook over medium heat, 3 to 5 minutes. Add salt, pepper, and stock. Cover, and bring to a boil. Reduce to a simmer, and cook until the squash and parsnips are tender, 12 to 15 minutes. Transfer half the mixture to a food processor, and puree. Return to the stockpot until warm throughout. Adjust the seasoning to taste with salt and pepper.
Meanwhile, cut the bread into 1/2-inch cubes. Toast under the broiler until golden brown. Sprinkle with Parmesan, and return to the broiler, until the cheese begins to melt. Serve the soup in individual bowls with the toasted-cheese croutons on top.
from Allie A.
(courtesy of Martha Stewart)