Hot Soups in Cold Weather

Soup recipes I've been hounded for, perfect for the cold weather;
here are two family favorites.

-French Onion Soup-

6 Red Onions
1/4 teaspoon sugar
2 cloves minced garlic
8 cups vegetable stock (or beef stock for meat eaters)
1/2 cup dry white wine (I like using a good Sauvignon Blanc)
1 bay leaf
1/4 teaspoon dry thyme
sea salt & cracked pepper
8 slices of toasted bread, baguette's the easiest to work with.
Grated Swiss Gruyere cheese with a little bit of grated Parmesan

(you can also use butter instead of oil, and yellow onions (or a mix of both) instead of just red. But the above is my favorite way. Sherry is good in it also.)


Saute onions in extra virgin olive oil on med. high
heat until well browned. Add the sugar about ten minutes into the process.

Add garlic and saute for one minute
Add stock, wine, bay leaf, thyme
then partially cover and simmer until flavors are well blended.
(about 30 minutes, sometimes more)
salt & pepper and discard the bay leaf.

Pour soup into (oven safe) bowls, place the toast on top
and sprinkle each with cheese. Put on broiler for ten minutes
until the cheese bubbles and is slightly browned. Serve immediately,
but careful, you'll want the bowls on plates.
Make it yours! =)


-Caramelized Carrot Soup-

2 tablespoons cooking oil
3 cups thinly sliced onion (I use red, again)
2 tablespoons sugar
1/8 teaspoon freshly ground black pepper
2 tablespoons freshly grated ginger (believe me you want fresh ginger root, grate it on the smallest holes on your cheese grater if you have to)
8 carrots (about 1 1/4 lbs.)
6 cups vegetable broth (or chicken broth, again for you meat lovers)
1 medium sweet potato (make sure it's ripe, and buy extra for some fries!)
1 cup light cream (or half & half)
sea salt & cracked pepper, if you want

For caramelized onions, heat oil over medium heat/ Add onion, sugar, and pepper; reduce heat to low and cook, covered, for 30 minutes, stirring twice. Add ginger; cook uncovered, for 20 to 30 more minutes, or until onion is golden brown, stirring occasionally. Divide onion mixture in half.

Meanwhile peel carrots and sweet potato; cut into one inch pieces. In large saucepan combine broth, carrot, and sweet potato. Bring to boiling, reduce heat. Simmer, covered, about 40 minutes or until very tender. Add half of the onions. Puree until nearly smooth with a handheld blender or process two cups at a time in a processor. Add cream, heat through. Salt & pepper if ya want, and garnish with remaining caramelized onions.