Thanksgiving dinner recipe countdown: soup and sides

By Jonathan Chong
Western Herald

Editor’s note: Every day until Thanksgiving there will be a new course of recipes conducive to feasting.

French Onion Soup

Ingredients
• 8 large yellow onions, peeled and thinly sliced.
• ¼ butter
• 1 teaspoon of sugar
• 3 cloves garlic, minced
• 9 cups of beef stock/chicken stock,
• 2 bay leaf
• 1 tablespoon teaspoon of dry thyme
• Salt and pepper
• 8 slices of toasted French bread
• 1 1/2 grated Parmesan cheese

Directions
1. In a large pot, sauté onions in the olive oil on medium high heat until well browned, but not burned, about 30-40 minutes (or longer). Add the sugar about 10 minutes into the process to help caramelize the onions.
2. Add garlic and sauté for a minute. Add the stock, bay leaf, and thyme.
3. Cover partially and simmer until flavors well blended together and fragrant, about 30 minutes. Season to taste with salt and pepper. Discard bay leaf.
4. To serve place a good amount cheese on top of toasted French bread, place in oven until cheese is totally melted and brown. Pour soup into a bowl or cup and place bread on top.

Cheese Baked Cauliflower

Ingredients
• 1 head cauliflower (large)
• 2 tablespoons butter
• 6 tablespoons flour
• 2 cups milk
• 1-2 cup grated cheddar cheese (might need a little more for topping)
• 1/2 teaspoon of dried oregano
• Salt and pepper optional

Directions
1. Cut cauliflower into bite size pieces and cook in a pot of hot water until tender.
2. Melt the butter medium heat and add the flour and mix until smooth and thickened.
3. Mix in the milk a bit at a time stirring constantly until smooth and creamy, add dried oregano and continue to stir.
4. Add 1 cup cheese and stir until melted.
5. Add salt and pepper to sauce for taste.
6. Spread the cauliflower in a pan or casserole dish.
7. Pour the cheese sauce evenly over the cauliflower and then sprinkle with cheese until cover well.
10. Bake at 350° F until cheese is melted.

Quick and Easy Green Bean Casserole

Ingredients
• 1 cup milk
• 2 packs of frozen cut green beans
• 1 can of Campbell’s Condensed Cream of Mushroom Soup
• 2 cans of French’s Fried Onions

Directions
1. Preheat oven to 350°.
2. Combine soup, milk and pepper in a 1 1/2-quart casserole dish. Stir until well blended.
3. Stir in green beans and 2/3 c. onions.
4. Bake, uncovered, for 30 minutes or until hot.
5. Stir, then sprinkle with the remaining onions.
6. Bake five minutes longer or until the onions are golden brown. Serve.

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Posted by heraldstaff on Nov 23 2009. Filed under A & E, Recipe. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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