French onion soup, deconstructed!

As the days and nights grow cold, there is nothing more comforting than soup!  My favorite is French Onion soup. Melted cheese, crunchy croutons, and a touch of Thyme… what’s not to love?  

Add a baguette, fruit, cheese, wine, and a roaring fire, and you have the makings of a perfect evening! 

  

French onion soup

3 large Vidalia onions, thinly sliced

½ c. butter

2 roasted garlic cloves, smashed

1 c. Madeira wine

4 c. beef broth

1 tsp. dried Thyme

optional:  ½ tsp. dried parsley

Salt and pepper to taste

French bread

Swiss cheese

In a large saucepan, melt the butter.  Add the onions and stir.  Cover the pot and cook the onions until they have sweated and are translucent.  Add the garlic and let it break down, about two minutes.  Stir thoroughly.   Add the wine, beef broth, and Thyme.  Cover and let simmer for two hours.  Taste, and add salt and pepper to taste.  Add two large croutons to a soup bowl, and ladle the soup over it.  Top with Swiss cheese and melt it in the oven or microwave.  Garnish with a spring of fresh thyme.

To make croutons:  Preheat the oven to 400 degrees.  While the soup is simmering, cut the French bread into large cubes.  Lightly toss with olive oil and spread on a baking sheet.  If desired, lightly sprinkle with garlic salt.  Bake for approximately 15 minutes or until the bread begins to brown.   Let the croutons cool completely and store in a sealed container.

French onion soup, deconstructed

3 large Vidalia onions, thinly sliced

½ c. butter

>Fat alert:  Butter is fat. In this recipe, it is used to sauté the onions.  If fat is a dietary concern, try light butter or a reduced amount of butter.  In the alternative, a light cooking spray may be used.  The onions may also be roasted in the oven and added to the soup.

>Health alert:  Butter is a dairy product.  If dairy products are a dietary concern, margarine is the best substitute.  Vegan butter may also be used.

>Ingredient alert:  The butter in this recipe is used to sweat the onions.  But is also adds considerable flavor to the soup.   Eliminating, replacing, or reducing the amount of butter or fat will affect the flavor. 

2 roasted garlic cloves

1 c. Madeira wine

>Health alert:  Wine can contain a high level of sugar.  If sugar is a dietary concern, add more beef broth or reduce the amount of the wine.

>Ingredient alert:  Wine adds to the flavor of the soup.  Eliminating it will affect the flavor.

4 c. beef broth 

>Fat alert:  Canned beef broth may contain a significant amount of fat.  Low-fat and 99% fat-free varieties may be substituted.  In the alternative, substitute a homemade broth, where the fat can be controlled, or pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.)

>Health alert:  Some varieties of canned beef broth are high in salt.  Low sodium varieties are available.  In the alternative, substitute a homemade broth, where the amount of salt can be controlled, or pureed mushrooms. (Portabella mushrooms most closely mimic the beef taste.) 

1 tsp. dried Thyme

½ tsp. dried parsley

Salt and pepper to taste

French bread 

>Health alert:  Any type of bread may be used to make croutons.  Use the bread that best suits your dietary needs. In the alternative, eliminate the croutons.

Swiss cheese

>Fat alert:  Swiss cheese is high in fat.  Fortunately, many reduced or no-fat versions are available.  In the alternative, a Mozzarella made with skim milk may be substituted.  You may also reduce the amount of cheese used, or eliminate it altogether.

>Health alert:  Cheese can contain significant amounts of salt.  Check the labels carefully for lower sodium versions. 

>Health alert:  Cheese is a dairy product.  If dairy is a concern, many vegan substitutes are available. However, it is important that the cheese be “meltable.”
 

 (Follow the instructions above.)

French apple cake, deconstructed!

I love apple season!  I buy a big bushel of Granny Smith apples and just start peeling.  Baked apples, apple pie, Danish apple pancakes, apple butter, applesauce, and French apple cake are just a few of delicious treats that leave my kitchen.

This week, I focused on French apple cake. There are many recipes for French apple cake on the Internet. Some use butter, others oil.  Some call for whole eggs, others only egg yolks. There also appeared to be a wide variety of dairy products used, everything from milk to sour cream. I also found recipes that used pecans, caramel sauce, or Calvados.

Relying on my distinct preferences for certain ingredients, I was finally able to create a cake that satisfied my palate.  Served with a touch of whipped cream and cinnamon coffee, it is the perfect treat on a dreary afternoon!

French apple cake

6 large (1 ½ lbs.) Granny Smith apples, peeled, sliced thinly and cut into chunks.

1 tsp. lemon juice

2 TB. brandy

1 c. + ½ c. flour

1/2 c. brown sugar

½ c. sugar

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

3/4 c. sour cream

3/4 c. vegetable oil

1 egg

1 TB. vanilla

2 egg yolks

Preheat the oven to 325 degrees.  Par cook the sliced apples for approximately 20 minutes. The apples should be just soft enough to bend.  Blot the apples with paper towels to remove any excess moisture, and then toss with1 tablespoon brandy and the lemon juice.

Whisk together the dry ingredients (minus the 1/2 cup of flour) and set aside.  Mix together the remaining wet ingredients and add the dry ingredients.  Divide the batter in half.  To one half, add the egg yolks and the cooled apples.  To the other add up to ½ c, flour.  Pour the apple batter on the bottom of a greased, lined 9” square or round pan.  Pour the second layer on top, and spread evenly.

Bake at 325 degrees for 40-45 minutes, until the top is golden brown and an inserted toothpick comes out clean.  Let cool for about an hour and dust with powdered sugar.  Serve with a vanilla or caramel ice cream, or vanilla whipped cream.

French apple cake, deconstructed

6 large (1 ½ lbs.) Granny Smith apples, peeled, sliced thinly and cut into chunks

1 tsp. lemon juice

2 TB. brandy

>Health alert: Brandy contains alcohol and sugar.  It may present a heath concern for those watching sugar levels, or those who abstain from alcohol.  In the alternative, toss the apples with non-alcoholic brandy flavoring or vanilla, or brown sugar.  As always, check any ingredient labels carefully. 

1 c. + ½ c. flour

>Health alert:  If white flour presents a health concern, the best option may be a nut, or gluten-free flour. 

1/2 c. brown sugar

1/2 c. sugar

>Health alert:  If sugar is a dietary concern, and sugar substitute may be used. 

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. salt

3/4 c. sour cream

>Fat alert:  Sour cream is high in fat.  If fat is a dietary concern, substitute a low or no-fat sour cream or skim milk. 

>Health alert: Sour cream is a dairy product.  If dairy if a dietary concern, use a vegan sour cream or a non-dairy milk.

3/4 c. vegetable oil 

>Fat alert: Vegetable oil is pure fat.  If fat is a dietary concern, try substituting white bean puree.  It creates a very nice cake texture. 

1 TB. vanilla

1 egg

2 egg yolks

>Health alert:  If whole eggs are a dietary concern, the best substitute is an egg substitute product, such as Better than Eggs or Egg Beaters.  In the alternative, egg whites may be used.

>Ingredient alert: Egg yolks create a custard-like texture in the cake.  Egg whites are more drying. If using only egg whites, it may be necessary to increase the amount of fat in the batter.

(Follow the instructions above.)