Posted on

French Onion Soup with Olivia’s Butter & Garlic Croutons 

French Onion Soup

French Onion Soup with Olivia’s Butter & Garlic Croutons

  • 4 Tbsp butter
  • 4 cups assorted  white, yellow, red onions, shallots,  sliced
  • 2 garlic cloves, chopped
  • 2 bay leaves
  • 1 tsp thyme
  • Salt and freshly ground black pepper
  • 1/2 cup red wine
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp Balsamic vinegar
  • 2 quarts beef broth
  • 1/2 pound grated Gruyere, Parmesan, or cheese of your choice.
  • Olivia’s Butter & Garlic Croutons

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, herbs, salt and pepper.  Cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, Worcestershire and Balsamic vinegar, bring to a boil, reduce the heat and simmer until the liquid has evaporated and the onions are thick. Remove the bay leaves. Turn the heat down to medium low and add the beef broth, bring the soup back to a simmer, and cook for 20 minutes. Season with salt and pepper if desired.

When you’re ready to eat, preheat the broiler. Ladle the soup into ovenproof bowls.  Arrange 5 or 6 croutons on top of the soup and cover with a handful of cheese.  Place bowls on a sheet pan on middle rack of the oven and broil until cheese is brown and bubbling about 5 minutes.

Remove from oven and let cool slightly before eating. Enjoy!

Posted on

Carrot Soup with Olivia’s Butter & Garlic Croutons

Carrot Soup

Carrot Soup with Olivia’s Butter & Garlic Croutons

  • 4 Tbsp butter
  • 1 cup chopped onion
  • 4 cloves chopped garlic
  • 1 Tbsp chopped ginger
  • 4 cup grated carrot
  • 1 quart Chicken broth
  • Salt, Pepper, Parsley for taste
  • Olivia’s Butter & Garlic Croutons

Sauté onion in melted butter until soft, add garlic and ginger and stir a few moments. Add carrot and chicken broth and simmer about 30 minutes until carrot is tender. Puree with a hand blender and season to taste with salt and pepper. Garnish with chopped parsley and top with Olivia’s Butter & Garlic croutons. Yumm!

Posted on

Heidi’s Jarlsberg and Veggie Soup

Heidi Jarlsberg Soup

Heidi’s Jarlsberg and Veggie Soup

  • 4 tbs butter
  • 2 tbs flour
  • 2 cups chicken broth
  • ¾ chopped carrots
  • ½ chopped celery
  • 1 small crown broccoli, chopped
  • 1 small red onion, finely chopped
  • ½ tsp salt
  • Pepper to taste
  • 1 clove minced garlic
  • ground sage and/or dried thyme to taste
  • 2 cups heavy cream or ½ and ½
  • 1 egg
  • 1 ½ – 2 cups shredded Jarlsberg cheese, slightly dusted with flour so it won’t stick together
  • Olivia’s Parmesan Pepper Crouton

Begin by melting the butter in a medium sized sauce pan. Add vegetables and sauté until just tender. Add flour, stirring constantly over medium heat until well distributed. Gradually add the chicken broth, allowing mixture to thicken. In a separate bowl combine the cream and egg. Blend well. Add about ½ cup of the thickening broth to the heavy cream/egg mixture and mix. Add the mix to the soup, stirring constantly. Continue to simmer at lowest heat. If the soup is too thick, add more chicken broth. About 10 minutes before you serve your soup, add the shredded cheese. Add a little at a time and stir each addition of cheese until it has melted. Ladle into bowls and top with plenty of Olivia’s Parmesan Pepper croutons!