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French Onion Soup, Creamy Mashed Potatoes, and Melted Cheese Baguette Recipes


yellow onions for French onion soup


Ingredients for French Onion Soup (See Instructions Below)


Oil


Six tablespoons avocado oil or butter (omit the butter for a non-dairy option)


Vegetables


Ten to fifteen large yellow onions, peeled, rinsed, sliced, and sauté the sliced rings of onion

Two cloves' garlic, peeled, minced, and sauté the garlic


Sweetener


One tablespoon maple syrup or sugar


Broth


A half cup mushroom broth

Seven cups vegetable broth


Seasoning


One teaspoon salt

One-fourth teaspoon dried thyme or a couple of fresh sprigs

Two bay leaves





Ingredients for Creamy Mashed Potatoes (See Instructions Below)


Vegetable


Four large russet potatoes, peeled, rinsed and cut into one-inch pieces


Stock or Broth


Four cups vegetable stock or broth


Dairy (Omit or Substitute for Non-dairy Options)


One cup sour cream (omit for a non-dairy option)

A half cup milk (use a plant-based milk for a non-dairy option)


Seasoning


A half teaspoon salt

A half teaspoon pepper

One cup fresh chives, finely chopped, or dried chives





Ingredients for Baguette (See Instructions Below)


Loaf  


One traditional baguette, sliced in half and then sliced into portions


Cheese Topping (Use a Plant-based Cheese for a Non-dairy Option)


Three tablespoons mozzarella, shredded or grated

One-third cup Gouda, shredded or grated

A half cup Parmesan, shredded or grated

A half cup Gruyère, shredded or grated





Instructions for French Onion Soup


Place the above French onion soup ingredients in a pot, thoroughly stir, and cook them until they are lightly boiling. If they were included, remove the fresh thyme sprigs and bay leaves before serving the soup.





Instructions for Creamy Mashed Potatoes


First, boil the pieces of potatoes in water until they are soft and allow them to briefly cool after cooking. It may be helpful to add a tablespoon of extra virgin olive oil or avocado oil to the water when boiling to deter starchy foam. Next, pour the pieces into a strainer and rinse. Place them in an appropriate bowl and begin to mash them into a creamy texture with a potato masher. Then, place the mashed potatoes into a pot with the other ingredients listed for the potatoes until everything has been warmed and thoroughly blended.





Instructions for Baguette


Preheat the oven between 375-degrees or 450-degrees Fahrenheit. Lengthily slice the baguette from one tip through its center until you reach its other tip, as if you are preparing it for a submarine sandwich. Place the halves of bread on a baking sheet. If preferred, lightly brush some extra virgin olive oil or avocado oil on the halves of bread with a pastry brush. Combine all the shredded or grated cheeses together in a bowl and sprinkle them on the halves of bread. Turn on the oven light and warm the bread until the cheese has melted. Allow the bread to cool, then slice in portions.





Final Note


For presentation, use an old-fashioned ice-cream scooper with a spring release if available and firmly place three scoops of the potatoes in the center of the serving bowl or bowls. Placing two scoops in the center and the last scoop in the mid-area of the prior scoops is supportive. Next, use a ladle to slightly surround the potatoes with soup and avoid covering the tops of the scoops. Omit the creamy mashed potatoes if preferred. Enjoy!




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