My sister Shannon emailed me this morning from her home in Raleigh, North Carolina requesting one of my favorite recipes, French Onion Soup. Rather than just send it to her I thought I would share it with my friends too. Because I live a thousand miles apart from my family and siblings, I consider many of my friends my adopted siblings.
My family demonstrates and communicates love through food. My mom has three sisters who are the Paula Dean's of Rockingham, NC, authentic southern cooks. As kids we would travel to North Carolina and spend a week on Route 3, the small street most of my relatives either lived at or frequented. Sunday was the day we congregated for a special dinner...a southern feast at noon. Everybody brought multiple dishes to the small, well-maintained home of my grandma, Mama Mac. This miniature gingerbread house, filled with fresh flowers, vegetables, and mouth-watering smells seemed to bulge at its seams when we were all together. We drank out of smucker jelly jars, sat in wooden spindly chairs, and had plates overflowing with the best fresh foods from the garden, as well as ham, cobblers and pound cakes. There was always a stash of bacon grease, lard, available in case any of the dishes needed extra flavoring!
I wish we were able to visit my relatives, many who are now quite elderly, more often. The times we have traveled to North Carolina over the past 12 years of our marriage, my husband has always been surprised by the amount of food present at our southern gatherings. He typically instructs me prior to our visits to not push him to eat more, however in my clan, it is a direct insult to not return for thirds--even if you are in food-induced coma. Equally interesting to the quantity of food present is the sudden flurry of activity to remove all traces of the current meal and prepare for the next one. There is sincere, down-home concern from my aunts that we have not eaten enough to suffice until the next meal and we may possibly faint from hunger. In addition they are a humble, nervous group that believe their dishes are simply "not decent to eat." This self-deprecating response to their delicious recipes makes the rest of us chuckle and shake our heads in disbelief. The family actually created a 371 page cookbook a couple of years ago to preserve my mom's McIntyre cooking heritage. The cookbook is full of flavor and love from great-grandparents to my own kids' favorite recipes.
Being apart from family at Christmas does not mean they are not near and dear to my heart (or stomach). My mom and dad and their families always made it clear that the sharing of food was so much more than simply satisfying hunger---it was a declaration of love, appreciation, and gratitude. Let us break bread together!
From my heart to your home, French Onion Mushroom Soup.
"Rich in fresh, creamery butter and topped with melted cheese."
4 large onions, peeled and cut into rings
8 oz. fresh mushrooms, sliced (can be canned)
6 C. rich beef stock
12-oz can chicken stock
1 stick butter
dash Worcestershire sauce
flour
1/4 c. red wine (optional but encouraged!)
slices of French or Italian bread
slices of mozzarella cheese
In a large Dutch oven, saute' the onions in half the butter until tender. Remove to a side bowl. Add the remaining butter and mushrooms and saute'. Take out the mushrooms and add to the onions. Mix one or 2 tablespoons of flour into the butter until pasty. Add some stock and whisk until all blended. Add remaining stock, wine, Worcestershire sauce, and boil. Reduce to a simmer and add the onions and mushrooms. Add salt and pepper to taste. When ready to serve, put soup in over-proof bowls, add a slice of bread, and top with cheese. Put in a 350 degree oven until cheese melts. Serves 8-10.
For dessert: Tiffany's Best Brownies(so easy!)
1 small box instant chocolate pudding
1 box chocolate cake mix
2 c. chocolate chips
Prepare pudding as directed. Whisk in cake mix. Stir in chocolate chips.
Bake in a sprayed 9 X 13 pan at 350 degrees for 30-40 minutes.
Dust with powdered sugar.
My family demonstrates and communicates love through food. My mom has three sisters who are the Paula Dean's of Rockingham, NC, authentic southern cooks. As kids we would travel to North Carolina and spend a week on Route 3, the small street most of my relatives either lived at or frequented. Sunday was the day we congregated for a special dinner...a southern feast at noon. Everybody brought multiple dishes to the small, well-maintained home of my grandma, Mama Mac. This miniature gingerbread house, filled with fresh flowers, vegetables, and mouth-watering smells seemed to bulge at its seams when we were all together. We drank out of smucker jelly jars, sat in wooden spindly chairs, and had plates overflowing with the best fresh foods from the garden, as well as ham, cobblers and pound cakes. There was always a stash of bacon grease, lard, available in case any of the dishes needed extra flavoring!
I wish we were able to visit my relatives, many who are now quite elderly, more often. The times we have traveled to North Carolina over the past 12 years of our marriage, my husband has always been surprised by the amount of food present at our southern gatherings. He typically instructs me prior to our visits to not push him to eat more, however in my clan, it is a direct insult to not return for thirds--even if you are in food-induced coma. Equally interesting to the quantity of food present is the sudden flurry of activity to remove all traces of the current meal and prepare for the next one. There is sincere, down-home concern from my aunts that we have not eaten enough to suffice until the next meal and we may possibly faint from hunger. In addition they are a humble, nervous group that believe their dishes are simply "not decent to eat." This self-deprecating response to their delicious recipes makes the rest of us chuckle and shake our heads in disbelief. The family actually created a 371 page cookbook a couple of years ago to preserve my mom's McIntyre cooking heritage. The cookbook is full of flavor and love from great-grandparents to my own kids' favorite recipes.
Being apart from family at Christmas does not mean they are not near and dear to my heart (or stomach). My mom and dad and their families always made it clear that the sharing of food was so much more than simply satisfying hunger---it was a declaration of love, appreciation, and gratitude. Let us break bread together!
From my heart to your home, French Onion Mushroom Soup.
"Rich in fresh, creamery butter and topped with melted cheese."
4 large onions, peeled and cut into rings
8 oz. fresh mushrooms, sliced (can be canned)
6 C. rich beef stock
12-oz can chicken stock
1 stick butter
dash Worcestershire sauce
flour
1/4 c. red wine (optional but encouraged!)
slices of French or Italian bread
slices of mozzarella cheese
In a large Dutch oven, saute' the onions in half the butter until tender. Remove to a side bowl. Add the remaining butter and mushrooms and saute'. Take out the mushrooms and add to the onions. Mix one or 2 tablespoons of flour into the butter until pasty. Add some stock and whisk until all blended. Add remaining stock, wine, Worcestershire sauce, and boil. Reduce to a simmer and add the onions and mushrooms. Add salt and pepper to taste. When ready to serve, put soup in over-proof bowls, add a slice of bread, and top with cheese. Put in a 350 degree oven until cheese melts. Serves 8-10.
For dessert: Tiffany's Best Brownies(so easy!)
1 small box instant chocolate pudding
1 box chocolate cake mix
2 c. chocolate chips
Prepare pudding as directed. Whisk in cake mix. Stir in chocolate chips.
Bake in a sprayed 9 X 13 pan at 350 degrees for 30-40 minutes.
Dust with powdered sugar.
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