Friday, October 15, 2010

Fabulous Fall Foods - Week 4

Seems like fall is flying by.  I can't believe it's week 4 of Fabulous Fall Foods already.  Holy Cow!
Fall days are not always golden and beautiful, somedays they are wet and stormy, which I love just as well.  Those stormy one's are perfect for tucking in, doing some cooking and catching up on some craft projects.
For our stormy day this past week, I made a pot of bubbling French Onion Soup and toasted some open-faced roast beef sandwich's.  Yummy!

French Onion Soup and Toasted Roast Beef Sandwich's

1 medium yellow onion
1 medium red onion
1 medium leek (use white part only)
5 green onions with tops
1 garlic clove, minced
2 Tblsp. butter
40 oz. or so beef broth
1 tsp. Worcestershire sauce
1/2 tsp. nutmeg
1 cup of red wine ( I used a nice flavorful Cabranet)
Shredded Cheese ( I used a blend of parmesan and swiss)
Slices of French bread

Slice all onions about 1/4" thick.  In a soup pot over medium heat, saute' onions and garlic in butter for about 15 minutes or until golden and tender.  Add broth, worcestershire sauce, nutmeg and wine.  (Now's a good time to pour a glass for yourself as well.)  Bring soup to a boil.  Reduce heat;  cover and simmer for at least 30 minutes.  I think the longer it simmers, the better it is.  Mine simmered away for about 2 hours before we ate.   
Put hot soup into oven-safe bowls, top each with a slice of french bread  and a handful of shredded cheese.  Place on cookie sheet and toast.
I have a "Toasting" setting on my oven, which toasts for 4 minutes and works beautifully.  If you don't have that setting, broil will work just fine.

OH!  Wait a minute.  Get that soup back out of the oven!!! Got it?  Oh good.  We forgot to put the sandwich's on there. 

Toasted Roast Beef Sandwich's

You will need more slices of French bread, sliced cheese and deli-sliced roast beef.  I tossed a handful of roast beef right into my simmering soup for just a few seconds, pulled it back out with a fork and arranged it on top of the slices of bread.  I made sure and got a scoop or two fo those yummy onions from the soup onto the sandwich's as well.  Top them with a handful of shredded cheese, place them on the same cookie-sheet with the bowls of soup.  NOW we are ready to put them all in the oven and toast away. 


Please stop by the following posts to check out more Fabulous Fall Foods.  Say hi to the cook you find there.  She'll appreciate it!

If you would like to join in, just leave a comment here telling me that you've put up a Fall food post on your blog.  I'll pop over and add a link for you here.  Every time you join in gets your name in the pot for a drawing for Gooseberry Patches cookbook, Harvest Home.  You know you want it...


Sarah said...

I just love french onion soup!

Stacey's Treasures said...

Your recipe looks warm & toasty, Yum!!!
I just posted mine & now am on my wat over to Adriens to see what she has cooking.

Bonnie said...

I just found your blog through Ravelry. I look forward to following. Your blog is lovely.

Sinclair said...

I am behind on the French onion soup this has been a pretty warm fall so far. Your soup looks YUMMY!

Love Bears All Things said...

Yum! I am hungry just reading about this..probably the reason I am overweight...I love French Onion Soup.
Mama Bear


With the weather getting cooler, I too have posted a soup recipe this week. ENJOY!!!


Keep smilin'

~ The Jolly Bee ~ said...

Thanks for sharing the link for making those pumpkins -- I think I could made those. Yours look great! And French Onion Soup is the best. My oldest boy makes it -- I wish he were here to make me a cup.