The Best French Onion Soup!
This French Onion Soup recipe has Five Different Onions that make the flavor truly unique. Recipes use different onions for different desired effects. Specific colors, for example, derive a bitter or sweet taste and some more bold than others. Generally, the desired onion, represents the flavor you what to be hitting to balance out the other ingredients. So, by combining all of the above, I’m taking this French Onion Soup to a whole new level.
The French Onion Soup Secret
Caramelizing the Onions is where most of the magic happens when you’re making French Onion Soup. So it’s very Critical that you take this seriously. Don’t saute only, to save time, because it won’t turn out the same. Spend a good 20 to 30 minutes to really develop the flavor you would expect from any restaurant that serves a good French Onion Soup. Also, when it comes to the broth, don’t be to picky with it. I mean, it should taste good but I’ve made this soup dozens of times just using Beef Bouillon. I have found that Knorr makes one of the better, cheaper bouillon’s out there because it’s smooth and it isn’t too salty.
Another thing you want to be careful with is the wine. Adding to much will kill this soup off in seconds. The wine takes the soup to a whole new level but use it sparingly. If you follow this advice, you’ll treat your pallet to a little piece of heaven.
French Onion Soup Ingredients:
1/2 sliced White Onion
1/2 sliced Red Onion
1/2 sliced Yellow Onion
1/2 sliced Sweet Onion
1 bunch chopped Green Onion
1 cube Butter
1 tbsp Sugar
1 1/2 qt Beef Broth or Stock (Bouillon is fine)
2 bay leaves
1 tbsp Thyme
1/3 cup Red Wine (you can substitute apple cider)
1 chopped Garlic Clove
Graded Swiss Gruyere
Texas Garlic Toast for soup Bowl Crouton
Heat the Beef Broth in a Soup Pan and add the Bay Leaves, Thyme and Red Wine. In a Skillet, saute the Onions in the melted butter and add the sugar for caramelizing, approximately 20 minutes. Then add the Onions to the broth and Simmer for another 10 to 20 minutes. Place the Texas Garlic Toast in the oven at 425 degrees at bake until the bread is crispy and toasted through and through like Croutons. Grade the Swiss Gruyere and remove Bay leaves from the French Onion Soup. Add one Crouton to a bowl and Ladle the soup over the bread, then add the Gruyere over the top. Place the French Onion Soup in the oven, under a high broil, for just a few minutes, until the cheese melts and bubbles with a nice golden brown tint, then serve.
Seafood and Crab Everything!
If you don’t know or haven’t realized by now, Seafood and Crab can go with just about anything. You can find it in Sushi, Cold Noodle Salads, Cheese Dips for chips or crackers and Sub Sandwich’s like the photo I’ve got here in this article. The list goes on and on. Of course it isn’t real Crab Meat though either. It’s made from imitation crab which consists of mostly Alaskan Pollock, egg whites and red food coloring. I guess the Pollock is what classifies it as “Seafood” even though there isn’t any real crab. But the recipe for Seafood and Crab is not so confusing and serves as the basic front line for dozens of other recipes to boot. Here I make a real basic sub sandwich that would normally have Tomatoes, Banana Peppers and olives on it as well if I were using a bigger loaf. But I use the basics just to show you how you can still get your fix by just using a few ingredients.
Seafood and Crab Ingredients:
2 cups Imitation Crab meat
2 chopped Green Onions
1 chopped Garlic Clove
1 cup Mayonnaise
1 tbsp Olive Oil
Salt and Pepper to taste
Just mix all the ingredients together at once in one bowl and add the Seafood and Crab to your favorite recipe or dish.
2 make an Instant Coffee Frappuccino!
I know that it takes balls to post an Instant Coffee Frappuccino. Everyone is a connoisseur right. You LIKE YOUR COFFEE THE WAY YOU LIKE IT! Well that’s great! Nobody’s knocking you for it. But what about those instant coffee days? You know when you’re running late but you still need your “fix” or “that’s all they had in the break room” days. Enough excuses though, already! What about the days that are just so hot or you need to drink something so cool? Yep, you got it. As long as you’ve got a blender, this Instant Coffee Frappuccino recipe literally only takes 2 minutes to crank out and after you try one, I know you’ll be a believer too!
I don’t care if you’ve got a Vitamix, a Ninja or a Bullet Blender you like to just throw in your back pack and go, this Instant Coffee Frappuccino recipe will have you saving what you normally spend $5 plus for a Grande at you know who’s and what’s its place! Isn’t that reason enough just to give this a try. I mean, I’m not saying that it’s Kopi Luwak by any means, but there are 3 easy ways here, using this same recipe, that can send you nodding in the right direction after you try one of these. And believe it or not, If you want a a Caramel Instant Coffee Frappuccino, just add Hershey Caramel sauce, and for a Mocha, just add the Chocolate. I’m telling you, it’s that easy and it’s that worth doing because it tastes that good!
Instant Coffee Frappuccino Ingredients:
4 cups Ice
1 cup Hot Water
4 tbsp Instant Coffee Granules
5 tbsp Sugar
3/4 cup Cream
1/3 cup Caramel or Hershey Syrup (Optional for Mocha or Caramel Frappuccinos)
Whip Cream (Optional)
It doesn’t get any easier than this. Melt the Instant Coffee Crystals and Granulated Sugar in one cup of hot water and stir. Drop a couple of ice cubes in the hot water to cool it off afterwards, then combine all other ingredients in a blender and Puree. Enjoy your Instant Coffee Frappuccino topped with Whipped Cream if you’d like.