Saturday my Aunt Renee came over for lunch and wanting to satisfy our appetites and impress our guest we prepared a light, yet delightful, lunch. Of course, we were full of cheese, cherries, and bread we consumed in the process but we still able to lick our plates clean!
French Onion Soup
Serves 4-6, Preparation & Cook Time: 2 1/2 hours
5-6 onions, thinly sliced
4 tbls butter
1 tbls olive oil
salt & pepper (about 1 tsp each)
2 tbls of Worcestershire sauce
2 tbls of dry White Wine (optional)
5-6 Cups beef broth
Swiss cheese (for topping)
Slice french bread (for topping)
1. In a large dutch oven, over med-low, heat butter and olive oil until melted and lightly bubbling, add the onions, stir gently and cover. Check the onions every 20 minutes, stir, and cover. (About 1 1/2 hours later, the liquid will have disappeared and the onions should be a light caramel brown color)
2. When the onions are the light caramel color, add beef broth, Wine, Worcestershire sauce, salt and pepper and continue to cook, covered, until hot. (About 20 minutes)
3. Preheat oven to broil. In each bowl, ladle soup and top with bread, and cheese. Place bowls under broiler until the cheese is just bubbly and golden. Be careful removing bowls as they will be hot!
4. Enjoy with salad and a prosecco lemonade!
Walnut, Pear, and Swiss Salad
Serves 4, Preparation Time: 10 minutes
Small bag of mixed greens salad
1/2 cup of chopped walnuts
2 pears, thinly sliced
1/2 cup of swiss cheese, shaved with a vegetable peeler (into long thin strips)
Raspberry Vinaigrette
salt & pepper and of course, bacon salt if you have it.
1. In a bowl combine greens, walnuts, pears, swiss cheese and salt & pepper. Toss lightly with the raspberry vinaigrette.
Prosecco Lemonade
Serves 4, Preparation Time: 5 Minutes
1 750 ml Bottle of Prosecco (sparkling white wine)
1 liter bottle of Mango Lemonade (I use Santa Cruz Organic but any will do)
1. In a pitcher add mango lemonade and prosecco. Serve over ice in gimlet glasses.
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