Homemakers: February 2010

I am the worst poster. Here are some recipes we have tried:

French Onion Soup

Serves 6.

4 tablespoons unsalted butter
2 pounds yellow onions, sliced 1/4-inch into half circles
1 teaspoon sugar
1 tablespoons all-purpose flour
3 cups Beef Stock
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
Salt and freshly ground black pepper
1 small French baguette, sliced crosswise into 1/2-inch pieces
8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)

Melt butter in a large heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
Sprinkle flour over onions, and stir to coat. Add stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.

Serves 8.

2 tablespoons butter
1 carrot, halved lengthwise and thinly sliced
1 medium onion, chopped
1/4 cup all-purpose flour, plus more for work surface
1 cup whole milk
1 can (14.5 ounces) reduced-sodium chicken broth
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
1 tablespoon fresh lemon juice
Coarse salt and ground pepper
9-inch-round store-bought pie dough (from a 15-ounce package) or homemade double crust

Preheat oven to 425 degrees, with rack in the middle. In a large saucepan, heat butter over medium. Add carrot, onion. Cook until carrot is crisp-tender, 8 to 10 minutes. Add flour; cook, stirring, 1 minute. Gradually add milk and broth, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer and thickens, 5 to 8 minutes.
Remove from heat; stir in chicken and lemon juice; season with salt and pepper. Divide filling among eight 8-ounce ramekins or ovenproof bowls; set aside.
On a floured surface, roll out dough to a 15-inch round. With a 3 1/2-inch floured biscuit cutter, cut out eight rounds; place one on each ramekin. Transfer ramekins to a rimmed baking sheet; bake until filling is bubbling and crusts are golden, 20 to 25 minutes. Let cool 5 minutes before serving.
To store: Prepare through step 3; let cool to room temperature. Cover with plastic wrap, then aluminum foil; store in freezer, up to 3 months.
To reheat: Preheat oven to 425 degrees. Uncover ramekins; bake on a rimmed baking sheet until bubbling and golden, 30 to 35 minutes. Let cool 5 minutes before serving.