Vegetarian Recipe: French Onion Soup with a Twist

French Onion Soup with a TwistHealthy recipes for onion soup uses vegetable stock instead of beef stock and is seasoned with teriyaki sauce for a different twist. The sweet teriyaki sauce pairs well with the caramelized onions and create quite a tasty dish. Also called soupe à l’oignon in French, onion vegetable soup recipe is traditionally made with beef stock or beef broth. The soup is garnished with croutons and cheese and served as easy appetizers in French meals.

Originally a soup associated with poor peasants, onion soup is now a popular soup enjoyed around the world and has been around since the Roman times. During those times, onions were abundant and easy to grow and to this day remain inexpensive and easy to make. This is perfect for busy weekdays and can be whipped up any time of the week.

In this recipe, cheddar cheese is used to garnish the dish together with the croutons. The garnished soup is placed in the oven and broiled for a few minutes until the cheese melts and the croutons brown a bit on top. Use a ramekin or tureen for placing the soup in before placing them in the broiler or oven. Regular soup bowls are not appropriate if they are not made for heating in the oven. Commonly, gruyere cheese is used to garnish the onion soup, although it is more expensive than cheddar. Some like to enhance the soup with cognac or sherry.

Ingredients: 6 yellow onions, sliced or diced, 3 cloves garlic, minced, 1/4 C prepared teriyaki sauce (your choice), 2 tbsp sesame oil, 8 C vegetable stock, crutons, 3 C old cheddar cheese, grated

Preparation Instructions: French Onion Soup with a Twist Recipe

In a large soup pot, briefly sauté the onions and garlic in the sesame oil and teriyaki sauce. Add the vegetable stock and bring to a boil. Cook for 12 minutes on high heat, stirring slowly. Pour soup into oven-safe bowls or designated onion soup tureens. Top with croutons and grated cheese. Broil in the oven for five minutes, or until cheese is melted and beginning to brown. Serve hot and enjoy.

Most of the flavor of the soup should come from the caramelized onions, which should be thoroughly sweated and nicely browned to bring out their sweetness and concentrate their flavors. The onions should be cooked slowly on low heat to prevent them from burning and becoming bitter. When caramelized, the onions will shrink in size to about half its original volume. This process also draws out the liquid from the onions and creates a rich and flavorful soup.

Source: www.gourmandia.com

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Meat Appetizers

Meat Appetizers 

When it comes to appetizers, it always means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.

ground meatMeat appetizers help satiate guests especially if the event is held for a long period. To maximize and offer variety, alternate cold and hot meat appetizers when you serve them. Cold appetizers or the antipasti platter include cold cuts like salami, ham, pepperoni, sausages, bologna and chorizos. Serve them on a huge platter with cubed or sliced cheeses as well as ripe pitted olives. The platter can be arranged in the morning or the day before, wrapped securely and chilled in the refrigerator.

Hot appetizers require sautéing, grilling, baking and roasting the meat. An example of this is includes miniature stuffed filet mignon and a platter of meatballs pierced with toothpicks. Imagine a whole range of meatballs you can create—from Swedish to Italian to Asian as well as the dips you can offer. Mustard, horseradish, catsup, pickle relish and gravy make good dips for meatballs.

Barbecue skewers also offer variety—you can have it in chicken, pork, beef and turkey. Marinate them well or use Asian-style satay sauces for that wonderful flavor. Likewise, you can also make sausage and onions in a skewer by grilling or baking them. Partnering the meats with vegetables add flavor as well as texture and nutrition to the meat appetizer. Last in this skewered list are fruited ham balls, using apricots or pineapples to give a tart and sweet note to the meat appetizer.

Several types of pig in a blanket can be made into a meat appetizer. Encase them in dough, with both ends of the sausage peeking out, before baking. It’s almost like a sausage roll. Likewise, cut up the sausages into two and fill a pita bread with half a sausage, put in pickles, mustard and other fillings and then roll securely. Like a blanket indeed.

Make meat as an element in the appetizer as well, by doing a roast beef dip, stuffing vegetables with chopped sausages, or wrapping food in bacon. Bacon is a favorite appetizer ingredient because anything you wrap with crisp bacon becomes an instant, gratifying favorite such as the bacon-wrapped scallops in the collection. Don’t forget to add a vegetable appetizer to break the monotony of meats.