"Cafe World" comes to LIFE: French Onion Soup!

 

Third dish from Facebook's "Cafe World" menu! This dish is classy and a bit romantic in my opinion. Not only is the soup obviously gorgeous, the beautiful fragrance just fills the whole house! 

Just in time for Valentine's Day, my friend!

OK, lets get cooking!

Ingredients:
- Balsamic Vinegar (1 tablespoon)
- Butter (4 tablespoons)
- Swiss Gruyere Cheese (10 slices)
- Mozzarella Cheese (1/2 cup)
- 1 Large or 2 Small Red Onions
- 2-3 Medium Sweet Yellow Onions
- Beef Broth (about 24 oz)
- Chicken Broth (about 48 oz)
- White Wine (1 cup)
- French Bread (4 thick slices-toasted and cut a little smaller to fit the crock's opening) 

"Flavor" Pack (use a tea infuser if using dry herbs. see picture below)
- Fresh Parsley (use dried if not available - 3 tablespoons)
- Fresh Thyme Leaves (use dried if not available - 2 tablespoons)
- 1 Dried Bay Leaf

Step 1: Chop up the onions into thin strips. Watch out for the fingers!

Step 2: Over medium heat, melt butter in a pot and dump in onions. Sprinkle a bit of salt and let the onions caramelize. Keep stirring for about 25 mins. It is ok to let it go brown.

Step 3: Slowly add in beef broth, chicken broth and white wine. Put in "Flavor" Pack or bundle up fresh herbs into the pot for about 20 mins. Keep stirring gently.

Step 4: Turn heat to low, remove herbs. Add vinegar, a bit of salt and pepper to taste. By now, the kichen should smell pretty good!

Step 5: Preheat oven to broil. Scoop soup into large oven-safe crocks with a ladle. Arrange bread on top (toasty side up) and add the cheeses. Sprinkle a bit of paprika on top.

Step 6: Broil for about 5 minutes until it's golden brown and forms a melty seal on top. Serve immediately!

Happy Valentine's Day!!

Chinese Sweet Corn and Chicken Soup

Besides spicy food, hot soups are great in the winter time. It really warms up the kitchen and your tummy! This soup is very popular within Chinese households and it is extremely simple to make. Kids love it and they would even eat this soup with rice. It is not heavy like a traditional cream soup, yet it fills you up with the beautiful sweet corn and chicken goodness!

Here's what you need to do to make this wonderful soup:

Ingredients:
Serves 3-4 people
1 Fresh Chicken Breast (boneless, skinless. chopped finely
2 Large Eggs (whisked gently with a fork in a measuring cup) 
Creamed Sweet Corn (1 can - about 15 oz)
Yellow Sweet Corn (1 can - about 15 oz)
Chicken Stock (5 cups)
Spring Onion (for garnish. chopped in tiny pieces. about 2 stalks)

Marinade:
Light Soy Sauce (2 tablespoons)
Dark Soy Sauce (1 tablespoon)
Rice Wine, Dry Sherry or red wine (2 tablespoons)
Cornstarch (1 tablespoon)
Sesame Oil
Minced Ginger (1 teaspoon)

Step 1:  Mix chopped chicken with Marinade and set aside for about 10 minutes

Step 2: In a large pot, pan fry chicken over medium heat until half-cooked

Step 3: Over medium heat, add sweet corn into the pot and stir gently for about 3 minutes.

Step 4: Then, add chicken stock slowly. Keep stirring.

 

Step 5: Add creamed sweet corn into the pot. Stir gently until it comes to a boil.

Step 6: Now, turn down the heat a little, SLOWLY pour the beaten egg into the steaming liquid.

Tips: Using the spatula, slowly make the number "8."  The egg will make a lacy pattern in the soup. Do not go fast. Let it sit after you make the pattern. (Over-mixing will dissolve the egg into the liquid completely and you'll get a whiter colored soup instead of a nice, "egg drop soup" pattern)  

 

Step 7: Sprinkle spring onion and serve immediately!

Stay Warm!!