Cooking Recipe Cooking Articles >>The Perfect Complement
by News Canada
(NC)—The origin of onion soup is rooted in two legends. The first story credits its origin with King Louis XV of France who returned late one night to his hunting lodge, and all that was on hand were onions, butter and champagne. He mixed them together and created the first French Onion Soup. Another legend states that decades ago, farmers in Les Halles, the old market place of Paris, would sip on huge mugs of boiling onion soup to keep warm while setting up for the mornings activities.
The perfect complement to any meal or by itself, this popular flavourful broth with zesty sautéed onions is topped with melted Gruyère cheese for a truly wonderful taste experience.
French Onion Soup with Gruyère Croutons
(Serves 4)
3 tbsp (45 mL) butter or margarine
4 large Spanish onions, thinly sliced
2 tsp (125 mL) all-purpose flour
1 carton (900 mL) Knorr Beef Broth
1/2 cup (125 mL) white wine
1 bay leaf
1/4 tsp (1 mL) brandy
4 1/2 inch (1 cm) thick slices of French bread, toasted
1 1/2 cups (375 mL) Gruyère cheese
In large saucepan, melt butter and sauté onions on medium heat, stirring frequently 35-40 minutes, until golden brown. Add flour, and cook while stirring for 1-2 minutes. Stir in white wine, Knorr Beef Broth and bay leaf, scraping up any bits stuck to the bottom of the pan. Bring to a boil, reduce heat and simmer covered for 15 minutes. Remove bay leaf. Stir in brandy, season to taste with salt and pepper.
Preheat broiler. Ladle soup evenly into 4 broiler proof bowls. Top each bowl with a slice of toasted bread and grated cheese. Place on baking sheet about 4"-5" (10-13 cm) from heat source and broil until cheese melts and bubbles.
- News Canada
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The Perfect Complement
by News Canada
(NC)—The origin of onion soup is rooted in two legends. The first story credits its origin with King Louis XV of France who returned late one night to his hunting lodge, and all that was on hand were onions, butter and champagne. He mixed them together and created the first French Onion Soup. Another legend states that decades ago, farmers in Les Halles, the old market place of Paris, would sip on huge mugs of boiling onion soup to keep warm while setting up for the mornings activities.
The perfect complement to any meal or by itself, this popular flavourful broth with zesty sautéed onions is topped with melted Gruyère cheese for a truly wonderful taste experience.
French Onion Soup with Gruyère Croutons
(Serves 4)
3 tbsp (45 mL) but 
The Perfect Complement
Recipe
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Dessert Tips: Enjoy These Pie Possibilities
by News Canada
(NC)—There may not be a better dessert than a mouth-watering slice of pie fresh from the oven. But serving your pie with a dollop of whipped cream, or "a la mode" with a cool scoop of vanilla ice cream can dress up this treat. Add a dash more creativity and a humble pie becomes a true work of art that will have your family and friends coming back for seconds.
"You can make your own pie from scratch or serve one our new line of frozen "unbaked" pies -that look and taste just like they're homemade," says Chris Glowienka, spokesperson for Sara Lee. "Either way, here are some other 'pie possibilities' to elevate this favourite dessert from delectable comestible to mouthwatering masterpiece."
• Make individual treats by cutting a baked Dessert Tips: Enjoy These Pie Possibilities
Recipe
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Spinach Salad with Nectarine Vinaigrette and Marinated Flank Steak
by News Canada
1st Prize – Salad Category
Recipe created by Lyn Weingarten, Austin, Texas
Make It Special Chef Recipe Contest
Chef Quote: "I'm fascinated with various fruit and meat combinations. The sweetness and slight acidity of nectarines make an excellent marinade that tenderizes and flavors the meat. The nectarine's flavor and tender, pulpy flesh combines well with the other ingredients to create a creamy, smooth textured vinaigrette." –Lyn Weingarten
(NC)—Tender, nectarine-marinated flank steak "beefs up" this colorful spinach salad. Fresh bite-size spinach greens are tossed with vinaigrette made with a fresh California nectarine, then layered with slices of flank steak. The steak may be placed in the marinade for two hours for just a hint o Spinach Salad with Nectarine Vinaigrette and Marinated Flank Steak
Recipe
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