Winter French Onion soup on a cold rainy day

For the past few days we have had on and off heavy rain and strong winds in the DMV area. Grey, wet, and gloomy looks like soup weather to me. I search my pantry for a can of soup, but to my surprise there is none! All I found were onions, chicken broth, and baguettes. These ingredients call for homemade French Onion Soup. I’m pressed for time with needing to put away Christmas decorations so I’ll fall back on one of my old recipes that is quick and easy (recipe to be listed at the end of the post).

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Even in a hurry I always set my table! This is my Onion soup plated with classic blue and white Johnson Brothers salad plate. I anchored the plates with my white Studio Nova soup bowl.Blue cotton napkins serve as a charger for the soup setting. Cheese melted beautifully on the baguettes form a lovely brown crust.

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Dark blue napkins complements the blue Johnson Brothers soup set. Mini  Dutch Oven  Cocottes are perfect to serve soup from oven to table.The baguettes were also the perfect size for the Mini Cocottes.

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Dipping sauce for the baguettes is easy and fast to make. Two tablespoon of extra virgin oil,add a pinch of Italian seasoning and red few red pepper flakes. Give it a good stir, ready to serve:)

 

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I had leftover baguettes which were lightly buttered and rubbed with fresh crushed garlic.
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Silver and Golden butter dish houses fresh garlic butter

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I accompanied the baguettes with Extra Virgin Olive oil dipping sauce.This dipping sauce is served in a white ceramic long handle sauce dish making it easy to handle.

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My rainy day French Onion soup  is served!

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The Nutcrackers waiting to be packed away! Each one of the Nutcracker is carefully wrapped in tissue paper placed safely in their container till next Xmas season.

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Village set and glass bulbs awaiting to be packed away.

 

Recipe for the French Onion Soup with a few variation from the traditional soup. Vegetarians can substitute vegetable broth. 

In this recipe I substituted beef broth with chicken broth

  Preparation time 15 minutes   cooking time 40 minutes

Ingredients

  1. 1/2 cup unsalted butter  (I used 1tsp)
  2. 2 tablespoon of olive oil
  3. 4 cups sliced onions
  4. 4.cups beef broth (I used chicken broth)
  5. 1 teaspoon dried thyme (I used Italian seasoning)
  6. Dry Sherry 2 tablespoon (I used dry red wine)
  7. salt and pepper to taste
  8. French Bread 4 to 6 slices
  9. Provolone cheese 4 to 6 slices
  10. 2 slices Swiss cheese diced
  11. 1/4 cup grated parmesan cheese

Directions

  1. Melt butter with olive oil in a thick bottom stock pot 8 quart on low heat.Add onions and stir until tender and translucent. Do not brown the onions.
  2. Add broth, sherry and thyme. Add salt and pepper as needed. Let it simmer for 30 minutes on the stove top.
  3. Heat the oven broiler, Ladle soup into oven safe soup bowls,place bread on top. Layer with a slice of provolone cheese and half slice of swiss cheese.
  4. Place soup bowls on a baking sheet and leave it in the oven till cheese bubbles and browns. ( this happens in few seconds)
  5. Remove from oven and serve .  Soup is extremely hot.

 

 

 

Fall Harvest Table

 

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Harvest table with this seasons  yield. There’s a variety of pumpkins, corn, flowers, and acorns.

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A garden lantern gives warmth and much needed height for this table. It is set with fall leaf-patterned plates layered with a contrasting  burgundy salad plate and golden chargers. Miniature pumpkins create a foundation for this centerpiece.

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Pumpkins are carefully placed in an antique tray. Acorns and Indian corn surround the antique tray. Large glass goblets cast shadows on the pumpkins, almost shading them from the afternoon sun.

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Cream and burgundy plates accompanied with golden chargers are set on natural fiber place mats.

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The tablescape is set on the patio. Yellow Mums and dining arm chairs welcome one to sit down and enjoy the evening.

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For an easy change between entertainment you can alter your table easily! In this case, terracotta colored plates with stoneware bowls can be interchanged. The chargers are foundation pieces and in most cases do not need to be changed. Acorn spreaders and a casserole dish with acorn salt and pepper shakers balance the color palate on this table.

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Close up view of the Mums!

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A change in centerpiece can also add a different look to the table. A large vase can be filled with different flowers from the garden. For myself, I used light green Hydrangea (Miscanthus species), ornamental grass, Mums, and rose buds. Crepe Myrtle berries and White Snakeroot  flowers adorn the bottom of the arrangements.

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dsc_0347I just couldn’t resist the sun rays coming through the flowers.

Happy Harvest,

Liz

 

Photography done by my youngest daughter.