Recipe of the week: Vegetarian French Onion Soup

• Cooking for my family has become increasingly difficult, earlier this year my youngest daughter, Mackenzie, decided she was going vegetarian.  (For moral reasons, which I can support, if you're just jumping on the vegi/vegan band wagon because of some thing you read on the internet, then spare me.)  Her two favorite soups are broccoli cheese and french onion.  She had a mini-melt down when she found out french onion was made with beef broth the last time she ordered it at Panera.  I promised her I'd come up with a vegetarian substitute and this is what I came up with.  (FYI:  Don't start out with sweet onions, as the onions caramelize they will get sweet and you don't want them to be too sweet.)  Let me know what you think (and you can always make it the traditional way with beef broth).  A Votre Sante!

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• For the soup:
• 1/2 cup butter
• 3 large brown onions, sliced
• 2 garlic cloves, chopped
• 1/2-1 tsp kosher salt
• 1/2-1 tsp raw sugar
• 2 bay leaves
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 2 Tbsp flour (optional)
• 32oz or 4 cups vegetable broth
• For the topping:
• 1/2 to 1 loaf french baguette 
• Parmesan cheese, Mozzarella or Gruyere (or a mixture)
• Butter, olive oil or oil spray
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• Melt the butter in a large pot over medium heat. Add the onions, cook for about 15 minutes then add garlic, bay leaves, sugar. salt and pepper and cook until the onions are very soft and caramelized, about 30 minutes maybe a little longer. Add the wine, bring to a boil, turn back down to medium low. Discard the bay leaves.  Dust the onion mixture with flour and stir.  (Optional) Turn the heat down to medium low so the flour doesn't burn, and cook for about 5 minutes.  Add the vegetable broth, bring the soup back to a simmer, and cook for 5-10 minutes. Season, to taste, with salt and pepper.
• For the topping:  
• When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the cheese/cheeses and broil until bubbly and golden brown, 3 to 5 minutes.
• Ladle the soup in bowls and cheese bread on top.
• Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.
• I wasn't sure if my dishes were oven safe so I floated the cheese bread on the top.   Enjoy!

The Top 10 things I love about fall

Autumn or fall is my favorite season, it has been for as long as I can remember.  Perhaps it began with new starts, ie, going back to school, making new friends, getting new clothes etc.  Growing up both my parents were die hard USC football fans, so Saturdays belonged to college football, my mom is famous for screaming at the TV.  Once I got to high school I came to love the game myself  (and I especially love it now that my son plays!!).  So, now you know my number one reason for loving fall....here are the rest.

1. Football season
2. Losing those few pounds I gained during the summer
3. Sweaters, jeans and boots
4. Baking yummy treats
5. Curling up with a good book and a blanket
6. Hot tea (especially when curled up with a good book)
7. My favorite TV shows being back on with new episodes
8. The changing leaves
9. Soups and stews (my favorite dinners are soup, salad and bread)
10. Gathering with family and friends because of "the holidays"

Now you've heard my top 10, what are yours?  Whatever they are, I hope they are filled with love, laughter and beauty!
Ciao

Recipe of the week: Corn Chowder

I love Mimi's Cafe corn chowder.  I've had their recipe for several years and love to make it at home but like everything else I've modified it a bit.  Mine has more vegetables and less fat.  Let me know what you think.  A Votre Sante!

Corn Chowder

Ingredients
1/3 cup butter
1/2 cup onion chopped
1 cup celery, large dice
3 cups hot water
2 1/2 cups raw potatoes, peeled and cut into 1/2 cubes
16 oz bag frozen corn (white or yellow)
2 Tbsp sugar
2 tea salt
1/2 tsp white pepper
5 Tbsp flour
2 1/2 cups half and half
2 1/2 cups milk
fresh ground pepper

Directions:
In a large pot or dutch over, melt butter.  Add onion, celery, simmer until softened but not browned.  Add water potatoes, corn and seasonings.  Cover and simmer 30 minutes or until tender.  Whisk flour into 1 cup half and half and stir into soup.  Add remaining half and half and milk.  Simmer 15 minutes, until soup thickens.  Add salt and pepper.  To thin add a little more milk, to thicken simmer 5-10 more minutes.  Serve with fresh ground pepper.  Enjoy!