******* I just want to thank all of you who have been sending well wishes and prayers to my mom who is in a rehab center for her back. Her condition is getting better. We did have a few set backs but she is trying to regain her strength. It is very slow going and my family thank you for your continuing prayers and thoughts. Also want to let you know that I will be only posting on “Soupy Tuesday” for a while. Thank you dear family and friends. **********
“Easy French Onion Soup”
Servings: 6 -8
The onions can be caramelized a day ahead. Let cool to room temperature, then transfer to an airtight container, cover and refrigerate until you are ready to finish the soup.
4 Tbs. (1/2 stick) unsalted butter
4 Tbs. olive oil
2 lb Vidalia onions, thinly sliced
2 leeks, thinly sliced
1/4 pound Pancetta diced (optional)
1/2 tsp. sugar
1/ 2 tsp. salt
1 1/2 Tbs. all-purpose unbleached flour
2 quarts beef stock, homemade or purchased
1/2 cup dry white wine
1 tsp. freshly ground pepper
12 to 16 French bread slices, each 1/2 inch thick
3 garlic cloves, halved
1/2 lb Swiss, Gruyere, or Provolone cheese
Some Pecorino Romano grated cheese for topping
Caramelize the onions: In a large fry pan or Dutch oven over medium heat, melt the butter with 1 Tbs. of the olive oil. Add the onions, diced Pancetta, and the leeks, now cook, stirring occasionally, until golden, 4 to 5 minutes. Reduce the heat to low, cover and cook, stirring occasionally, for 15 minutes. Uncover, add the sugar and salt and cook, stirring occasionally, until the onions and the Pancetta are caramelized, about 25 minutes. Add the flour and stir for 2 to 3 minutes.
Simmer the soup: In another saucepan, bring the stock and wine to a boil over high heat. Slowly add the stock mixture to the onion mixture, stirring to blend. Add the pepper. Reduce the heat to medium, cover partially and simmer until the onions begin to break down and melt into the broth, about 45 minutes.
Finish the soup: Meanwhile, preheat a broiler. Place the bread on a baking sheet, drizzle with the remaining 3 Tbs. olive oil and toast under the broiler, turning once, until golden, 3 to 4 minutes per side. Rub the bread with the cut sides of the garlic and set aside. Reduce the oven temperature to 400°F. Place 6 to 8 ovenproof bowls on a baking sheet. Ladle the soup into the bowls, filling them about three-fourths full. Top each serving with 2 slices of toast. Sprinkle with the cheese. Bake until the cheese is golden brown, about 15 minutes. Remove from the oven and serve immediately. Enjoy!
Wine Pairing : This pairs well with rich, medium-bodied white wines.
"Cruise with Castaldo up the Atlantic East Coast" (New England & Canada)
Ciao a tutti, I know that my readers have heard of my personal friend Micheal Castaldo. I have written about Micheal before on my blog posts. He is an Award-winning song writer/producer, recording artist, composer, Italian Cultural Ambassador, and entrepreneur. Micheal is very proud and excited to announce a U.S. Atlantic Seaboard/Canada performance cruise along the east coast, from New York City to Halifax, Canada, and back, on the elegant and premium Princess Cruise Lines newest ship, the Regal Princess. He will perform several times during the seven-night cruise. Travelers will have the opportunity to dine with the performer, accompany him on special optional excursions throughout the trip, and join in his birthday celebration as well. The ship departs from New York on Saturday, September 24, and returns on Saturday, October 1, 2016. Click here for rates. Click here to learn how Princess Cruise Lines is an award winning ADA compliant ship. For info on internet access and in-cabin calling click here.
Castaldo, an award-winning Italian tenor, sings in the style of Andrea Bocelli. His body of work has been called a “plush world of ballads and utter sweetness” by celebritycafe.com and “the perfect complement to an Italian music collection” by La Gazzetta Italiana. His passionate performances consistently transport audiences to his native Italian world of beauty and sweeping romanticism, and his loyal fans truly believe his voice has healing powers.
To learn more about Michéal Castaldo visit www.michealcastaldo.com
Ports of Call:
New York, NY (Planned Excursions)
Newport, RI (Planned Excursions)
Boston, MA (Planned Excursions)
Bar Harbor, ME (Planned Excursions)
St. Johns, Canada (Planned Excursions)
Halifax, Canada (Planned Excursions)
New York, NY (Planned Excursions)
For more information and all the details about this Cruise with Castaldo,
visit http://www.expertiseintravel.com/cs/530821/true or contact travel consultant and cruise expert, Matilde Pope, of Cruise Planners, at 800-464-1380 | 973-521-9030 or email@example.com.
Micheal thanks all of his fans for their awesome support and love!
Till Next Time………………………………...
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