Quick Onion Soup

Photo by Adrienn87 form PxHere

Over the weekend I was watching a video on the Townsend’s YouTube Channel. They focus on 18th century life and cooking. What caught my eye was a recipe for onion soup. Of course, I didn’t have all of the ingredients, and I came up with my own seasoning mix. I think I created a pretty good modern take on a 200 year old onion soup that can be made in about 30 minutes using just a few ingredients.

Ingredients

• 2 Sweet Onions

• 4 Tablespoons of Butter

• 1 Teaspoon of Soy Sauce

• 1 Tablespoon of Bisquick

• 2 Cups of Water

• Marjoram

• Thyme

• Old Bay Seasoning

• Pepper to Taste

Directions

1. In a saucepan over medium heat melt butter.

2. Slice onion into rings, add to pan, and cook until caramelized.

3. Add a pinch of marjoram, thyme, and Old Bay Seasoning.

4. Add Bisquick and stir until it is well incorporated, forming a roux.

5. Add soy sauce and water and bring to a boil while stirring. Soup will thicken.

6. Pepper to taste and serve with a crusty bread (optional).

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The Inspiration Video

Sheet Pan Chicken and Veg with Mustard Vinaigrette

Want to serve your family a well rounded, nutritious meal but running short on time? This easy sheet pan dinner is the answer.

Ingredients

Chicken and Veggies:

• 1 pound Brussels sprouts, trimmed and cut in half

• 2 large sweet potatoes, cut into wedges

• 1 medium sweet onion, cut into wedges

• 2 tablespoons olive oil, divided

• 1 ¼ teaspoons kosher salt, divided

• ¾ teaspoon ground black pepper, divided

• 4 (5 ounce) bone-in, skin-on chicken pieces

Mustard Vinaigrette:

• 2 tablespoons grainy mustard

• 4 teaspoons champagne vinegar

• 1 tablespoon maple syrup

• ½ teaspoon kosher salt

• ¼ teaspoon cayenne pepper

Directions

• Step 1

  Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.

• Step 2

  Prepare chicken and veggies: Toss Brussels sprouts, sweet potatoes, and onion on the prepared pan with 1 tablespoon oil, 1 teaspoon salt, and 1/2 teaspoon pepper; spread into a single layer.

• Step 3

  Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper and nestle it, skin-side up, in between the veggies on the baking sheet. Brush remaining oil on skin.

• Step 4

  Roast in preheated oven 45 minutes or until chicken is cooked through, golden and crisp. An instant-read thermometer inserted near the bone should read 165 degrees F.

• Step 5

  While the sheet pan dinner is cooking, prepare vinaigrette. Whisk mustard, vinegar, maple syrup, salt, and cayenne together in a small bowl until well combined.

• Step 6

  Drizzle sauce over veggies and chicken.

The Ultimate Cauliflower Cheese

I have a confession to make. Thanks to my wife, I’ve been sucked into the world of Cotswold, UK fashion vloggers. Think crunchy homestead vloggers in the US, but with renovated manor houses and Land Rovers. However, the thing that I really watch for is their gardening and cooking. Many of them grow their own produce and source local ingredients. Ironically, that’s something you can easily do right here in our own region. I’ve featured recipes from Josie Irons before, but now her husband, Charlie, has started his own channel dedicated to cooking and gardening. This recipe is for a cauliflower cheese, a classic British side dish that is simple, filling, and healthy.

Cottage Pie

This recipe is a quick, simple alternative to traditional shepherd’s pie that is sure to be the perfect dish for cold winter days.

Ingredients

• 4 large Yukon Gold potatoes, quartered

• 6 tablespoons butter, divided

• 1 clove garlic, minced

• salt and pepper to taste

• 1 tablespoon olive oil

• 1 pound lean ground beef

• 1 tablespoon herbs de Provence

• 1 teaspoon ground nutmeg

• 1 ½ cups frozen peas

Directions

• Step 1

  Preheat oven to 350 degrees F. Lightly grease a 9 inch deep-dish pie plate.

• Step 2

  Place potatoes into a pot; cover with salted water, and bring to a boil over high heat. Reduce heat to medium-low, cover; simmer until tender, about 20 minutes. Drain; mash with 2 tablespoons of the butter and the garlic. Season to taste with salt and pepper; set aside.

• Step 3

  Meanwhile, heat the olive oil in a skillet over medium heat. Add ground beef, herbes de Provence, and nutmeg; cook and stir until beef is lightly brown and crumbly, about 10 minutes. Spread the beef evenly in the prepared pie plate. Cover evenly with the peas; spread the mashed potatoes over the peas. Dot the casserole with the remaining butter.

• Step 4

  Bake, uncovered, in the preheated oven until heated through and bubbly, about 20 minutes.

Hungarian Stuffed Cabbage

There’s nothing better than warm stuffed cabbage on a cool fall day.

Ingredients

• 1 head cabbage

• 1 tablespoon vegetable oil

• 1 onion, chopped

• 2 cloves garlic, crushed

• ¾ cup uncooked white rice, rinsed

• 1 pound ground beef

• 1 pound ground pork sausage 

• 1 egg, beaten

• 1 (32 ounce) can tomato juice

Directions

• Step 1

  Bring a large pot of water to a boil. Cook cabbage in boiling water until outer leaves pull away easily from the head, 3 to 5 minutes. Separate leaves and let cool. Reserve 1 1/2 cup cooking water.

• Step 2

  Heat oil in a large skillet. Add onion and garlic; cook and stir until translucent, about 5 minutes. Stir in wet rice; cook and stir until moisture evaporates, about 1 minute. Remove from heat and let cool, about 5 minutes.

• Step 3

  Mix beef, sausage, and egg together in a large bowl. Stir in cooled rice mixture.

• Step 4

  Place a golfball-sized amount of the beef mixture on the ribbed end of a cabbage leaf; roll up, tucking in the sides. Repeat with remaining beef mixture and cabbage leaves.

• Step 5

  Place rolls seam-side down in a slow cooker. Cover with tomato juice. Pour reserved cooking water on top.

• Step 6

  Cook on High for 30 minutes. Switch to Low and cook for 6 1/2 hours.

Slow Cooker Pepper Steak

Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice or noodles.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips

• garlic powder to taste

• 3 tablespoons vegetable oil

• 1 cube beef bouillon

• 1/4 cup hot water

• 1 tablespoon cornstarch

• 1/2 cup chopped onion

• 2 large green bell peppers, roughly chopped

• 1 (14.5 ounce) can stewed tomatoes, with liquid

• 3 tablespoons soy sauce

• 1 teaspoon white sugar

• 1 teaspoon salt

Directions

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.