French Onion Soup

I recently invested in a hand held mandoline from Target. Best $15 I've spent in awhile! It will make the job of slicing all of these onions much faster and will spare you the burning eyes and tears!

8 Medium-large onions, sliced thin, and then cut in half.
3T Butter
4 Cloves garlic, finely minced
1/4C Soy sauce
1/4C Balsamic vinegar
2T Worchestershire sauce
1/4C Beef stock
3/4CWhite wine
Salt and pepper to taste
10C beef stock
1 french baguette, sliced in 1" slices
Guyere, swiss or provolone cheese - 1 piece per planned serving.

1. Thinly slice the onions and mince the garlic. Melt butter in large saute pan and add onions and garlic to pan.

2. In a medium bowl, mix soy sauce, balsamic vinegar, worchestershire sauce, beef stock and white wine. Mix and add to onions.

3. Bring to a boil, then cover and reduce heat to low. Simmer on low for at least 2 hours, until all the liquid has been absorbed and onions are a dark brown color. Season with salt and pepper.

4. Add the beef stock to the onions. Bring to a boil and then reduce to simmer. Add more liquid if necessary.

5. While the soup is coming to boil, place baguette slices on a baking sheet and toast in the oven for a few minutes at 400 degrees.

6. Set oven to broil. Ladle soup into oven safe bowls. Place 1 pc baguette on top of soup, and top bread with cheese. Place bowls on a cookie sheet and set in oven for 1-2 minutes, until cheese is melted and bubbling. Serve immediately.

**The bowls will be VERY hot!

Mama B's Beef Stew

1 large roast
1 large onion, diced
2 lbs baby red potatoes, quartered
1lb carrots, sliced
1/2 bottle red wine - I used a Cabernet
1T Worcestershire sauce
1/4C soy sauce
4 cloves garlic, minced
salt and pepper to taste
4C beef stock
corn starch, for thickening


1. Place roast, liquids, veggies, salt and pepper in your crock pot. Set it on low heat to cook for 6-8hours, or high heat to cook for 4-5 hours.


2. When roast is done, it will fall apart. Separate meat and veggies from cooking liquids. Place cooking liquids and beef stock in a stock pot and heat to boiling. Remove about 1C of liquid and add corn starch, about 3T. Mix well so there are no lumps, and add back to liquids, stirring well to combine. Add meat and veggies when liquid is at your desired consistency.


3. Cook over med heat to heat through.



I served this with popovers with cinnamon honey butter. Heavenly.