Got a recipe you want to share at Rebecca’s Table?
Vegetarian French Onion Soup
Requested by a reader and found on Andrea’s Recipes. This recipe seems to have her family’s approval.
2-1/2 pounds onions, thinly sliced (she likes red onions)
3 tablespoons unsalted butter
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
2 tablespoons flour (she uses Wondra® or Pillsbury Shake and Blend.)
2-1/2 quarts beef or rich vegetable stock, 2 cups should be heated
4 to 5 tablespoons Cognac, Armagnac, or other good brandy
1 cup dry white vermouth
– sliced baguette
– sliced Swiss cheese
– grated Parmesan cheese
1. Melt the butter in the 6-quart pot and add the olive oil. Add the onions and cook covered over medium heat until the onions are tender and translucent, about 10 to 15 minutes.
2. Stir in the kosher salt and sugar and raise the heat to medium high. Cook uncovered until the onions are browned, about 25 to 30 minutes.
3. Add the flour and cook about 3 to 4 minutes. Remove from heat and add 2 cups of heated vegetable stock and whisk it in. Add the remaining stock, the Cognac, and the vermouth, and simmer partially covered over low heat for 1-1/2 hours.
4. To serve: Preheat the broiler to 500° F. Pour the soup into the oven-proof bowl or crocks and lay a piece of the sliced baguette on top of each. Add a piece of sliced Swiss and sprinkle on some grated Parmesan. Put the crocks on the foil-lined baking sheet. Broil until the cheese it bubbly and golden brown. Serve hot with a big side salad or some roasted broccoli.
Rice and Beans (serves 2-3 people)
1 cup of brown rice
1 can of beans (type optional, I like the pink ones)
2 1/2 cups of water
1 package (envelope) of Sazon seasoning with azafrán (available in supermarkets in the Latin section)
1/2 teaspoon salt
1 bay leaf
1/2 teaspoon ground cumin
1 tablespoon of Sofrito (puree of onions, garlic, green peppers, plum tomatos, cilantro)
– Put water to boil in large pot and cover.
– When water is boiling add salt, rice, and seasonings, and cover.
– Set timer for 45 minutes or the time directions on the rice package.
– Open the can of beans, place in a colander and rinse in cold water, set aside.
– Halfway through the cooking process place beans in pot with the rice and stir to combine. Cover and continue cooking for time remaining.
Note: Sofrito is a stable in Latin Caribbean cooking and is used most dishes. There are many, slightly different, recipes available online for you to chose ftom. It freezes really well, and is even available at supermarkets in the Latin section, or in the freezer aisle.
Lydia’s Veggie Soup
6 cups fat free chicken broth
1 small onion – chopped
2 cloves of garlic – chopped
2 Tbsp of lemon juice
1 cup broccoli spears
1 cup cauliflower
1 cup carrots
1 cup celery – chopped
or 2 bags of frozen veggies
Fresh parsley – chopped
cooking spray or 2 tsp of olive oil
In a soup pot or dutch oven pot coat with cooking spray or add olive oil, medium heat. Sautee onions and garlic, add all fresh or frozen veggies. Add broth and cover; let it cook for about 20- 30 minutes, add parsley and lemon and cook another 15 minutes or until veggies are a little mush or until you get the consistency that you like, add salt & pepper to taste. You can have this with some whole grain bread, pita pockets. You can also add chicken or turkey. This soup also can be frozen in portions for quick meal combos. Enjoy.