Let's Dish With Linda Lou

Where You Taste The Love

French Onion Soup With Mini-Meatballs

2014-12-08-17-45-56

I love a bowl of French onion soup, but this time there’s a little something extra inside. This is my French Onion Soup With Mini-Meatballs.

Why can’t we take a traditional dish and make it our own? That’s just what I did. I added mini meatballs in with those sweet caramelized onions, savory broth, and covered by delicious cheese.

2014-12-08 17.40.59

2014-12-08 17.41.10

Dutch Oven

2014-12-08-15-52-39

2015-02-09-16-18-29-1

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2020-05-04 14.42.23

IMG_3457

2020-04-29 18.22.36

2019-06-08 23.12.59

2018-06-20 14.25.05

Ricotta

2014-12-08 15.51.29

2014-12-08-15-56-08

2014-12-08 15.57.33

Cookie Dough Scoops

2014-12-08 16.18.25

Olive Oil

2014-12-08 16.27.31

Onions

Onions (2)

Photo May 13, 2 43 19 PM

2014-12-08 16.34.23

2014-12-08 16.35.25

2014-12-08 16.40.41

thyme (1)

thyme (2)

2014-08-07-12-36-46

Photo Jul 17, 10 47 05 AM

2014-12-08 16.46.12

2014-12-08 16.54.54

2014-12-08 17.10.00

2015-11-12-15-30-57

photo-jun-08-10-08-23-am

2014-12-08-17-11-51

2014-12-08 17.32.07

2014-12-08 17.33.00

2014-12-08 17.34.44

2018-08-20-15.48.17

2014-12-08 17.40.59

2014-12-08 17.41.10

2014-12-08 17.45.56

 

 

 

 

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Yields: 6 servings
Equipment: 1 (6-quart) Dutch oven with a tight-fitting lid, 2 rimmed baking sheet pans, 1 large mixing bowl, 1 (medium-size) cookie-dough scoop

Ingredients For Meatballs:
2 pounds of ground pork (substitute ground beef, chicken, or turkey)
3 tablespoons of fresh Italian flat-leaf parsley (substitute 2 tablespoons of dried)
2 cloves of garlic, freshly grated
3/4 cup of ricotta cheese, whole milk
1/2 cup of heavy cream
5 dashes of Worcestershire sauce
1/4 cup of store-bought fresh basil pesto
1 1/4 cups of Italian bread crumbs
2 tablespoons Kosher salt
1 1/2 teaspoons of freshly ground black pepper
2 tablespoons of dried oregano
2 extra-large eggs

Ingredients For the Soup:
2 tablespoons of olive oil
5 large sweet onions, thinly sliced into half-moons
2 cloves of garlic, minced
2 tablespoons of fresh thyme leaves, roughly chopped (substitute 1 tablespoon of dried)
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of red pepper flakes
3 tablespoons of dry Sherry
1 bay leaf
1 (10.5-ounce) can of beef consommè
1 quart plus 1 cup of beef broth, unsalted
1 loaf of baguette bread, sliced and toasted (2 per soup)
3 cups Gruyère cheese, freshly grated
6 sprigs of fresh thyme for garnish, optional

Directions:
Preheat oven to 350-degrees F.
Start by lining two rimmed baking sheet pans with parchment paper. Liberally spray the parchment with non-stick cooking spray.

I happened to have ground pork in my refrigerator so that’s what I’m using today.

In a large mixing bowl start with the flavorings for the meatballs first. Add ricotta cheese, fresh chopped Italian flat-leaf parsley, basil pesto, garlic, Kosher salt, fresh ground black pepper, dried oregano, Italian bread crumbs, Worcestershire sauce, eggs, and heavy cream, mix to combine. It’s important to mix all the flavorings first before adding the ground meat. This ensures you don’t overmix the meat and end up with tough meatballs. Using your hands, gently combine the meat distributing the flavorings evenly throughout.

Note: Using a cookie-dough scoop will ensure the meatballs will turn out the same size.

Using the medium-size cookie-dough scoop, scoop the mixture into your hands then roll them into mini-meatballs. Arrange the meatballs 1 to 2 inches apart onto parchment paper-lined baking sheet pans. The mixture yields approximately 36 meatballs.

Lightly spray the tops of the meatballs with non-stick cooking spray. Bake for 40 minutes.

In a preheated Dutch oven over medium heat, add olive oil, sliced onions, Kosher salt, fresh ground black pepper, sugar, fresh thyme, and red pepper flakes. Stirring frequently, cook until deep golden brown and caramelized, 30 to 40 minutes. Stir in the garlic until fragrant, about 1 minute.

Remove the meatballs from the oven.

Note: If the onions begin to burn on the bottom of the pot, reduce the heat slightly and stir in 1/4 cup of water.

Add the dry Sherry, scraping any browned bits from the bottom of the pot. Stir in the beef consommé, beef stock, and bay leaf.

Add the mini-meatballs. Bring to a boil, reduce heat and simmer, stirring occasionally until slightly reduced, about 15 to 20 minutes. Remove and discard the bay leaf.

Adjust the oven temperature to the broil setting.

Place baguette slices onto a rimmed baking sheet pan. Place into the oven and broil until golden brown on both sides, about 1 to 2 minutes per side. Set Aside.

Note: Add the bread and cheese at the time you’re ready to serve, otherwise, bring the soup to room temperature before storing in the refrigerator.

To Serve: Divide the soup into the 6 soup crocks. Place two slices of the toasted baguette to cover the surface of the soup completely. Distribute evenly, top with shredded Gruyère cheese. Set 2 soup crocks onto each baking sheet pan. Leave the oven door slightly ajar, broil for just a few minutes until the cheese is bubbly and golden brown, about 2 minutes.

Optional, garnish with small sprigs of fresh thyme. This is my French Onion Soup With Mini-Meatballs.

Leave a comment »

Roasted Garlic Soup Topped With Mushroom And Gruyère Cheese Crostinis

dsc001411

If you and your family love garlic, this dish is one that you’ll be asked to make this dish again and again. This is my Roasted Garlic Soup Topped With Mushroom And Gruyère Cheese Crostinis.

2017-12-23-09-27-161

Olive Oil

Photo Jul 01, 2 10 08 PM

2015-04-02-10-32-51

2015-04-02-11-58-45

2014-07-13-16-40-54

2017-12-23-09-02-30

2017-12-23-09-04-55

thyme

thyme (2)

2014-08-07-12-36-46

2017-12-23 09.16.18

2015-11-27-08-58-18

2016-05-27-16-18-32

2017-12-23 09.24.45

2017-12-23 09.29.07

2017-12-23 10.05.53

2016-01-07-15-18-16

2017-12-04-16-46-32

2019-06-08 23.01.07

White Cheddar Mac & Cheese (2)

2018-08-20-15.48.17

2016-03-10-13-08-19

Rosemary

Rosemary (2)

E.V.O.O.

dsc001411

 

 

 

 

Prep Time For Soup: 20 minutes
Cook Time For Soup: 1 hour
Total Time For Soup: 1 hour 20 minutes
Yields: 4 to 6 servings
Equipment: 6-quart Dutch oven, 3 rimmed baking sheet pans, cheese grater, Chef’s knife, foil, and parchment paper

Note: While the garlic is roasting, sautè the mushrooms and grate the Gruyere cheese. When the garlic is finished roasting, adjust the oven temperature for the Frenc baguette.

Ingredients:
1/2 cup olive oil
8 heads of garlic, (reserve 2 heads for garlic oil)
1/4 cup garlic infused oil
3/4 cup all-purpose flour
6 cups of chicken stock, unsalted (substitute vegetable broth/stock)
1 tablespoon fresh rosemary, chopped
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
fresh rosemary sprigs for garnish

Ingredients For Sautèed Mushrooms:
1-pint of cremini mushrooms, sliced, quartered if small (substitute white button mushrooms)
1 tablespoon olive oil
1 tablespoon butter, unsalted
2 cloves of garlic, minced
1 tablespoon fresh thyme leaves, finely chopped (substitute 1/2 tablespoon dried thyme)
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper

Ingredients For Toasted Crostini:
1 loaf of French baguette, sliced on the bias (yields 16 slices)
1/4 cup olive oil
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
1 cup Gruyère cheese, freshly grated
prepared sautèed mushrooms
*E.V.O.O.

Directions For Garlic Oil:
In a small saucepot, on med-low heat add 1/2 a cup of olive oil and 2 heads of garlic, cut in half lengthwise (cut lengthwise through the middle), face down into the oil. Bring the temperature up nice and slow, so that the garlic infuses with the oil. Simmer for 20 minutes. You DO NOT want the oil to boil. After 20 minutes turn the heat off and allow the garlic to continue to steep in the oil. Using a pair of tongs, remove the garlic heads. Reserve 1/4 cup of the garlic oil.

Directions For Roasted Garlic:
Preheat oven to 400-degrees F.

Peel most of the outer paper off the garlic bulb. Trim about 1/4-inch off the top off the garlic bulb. Do this for each of the six heads of garlic to expose the tops of the garlic cloves. Drizzle 1 to 2 teaspoons of olive oil over the exposed surface allowing the oil to seep down into the cloves. Season with Kosher salt, and pepper. Wrap the 6 exposed garlic bulbs in foil, place on a rimmed baking sheet pan, and bake for 40 minutes. After 40 minutes, begin checking the garlic. The garlic is done when a center clove is completely soft when pierced with a paring knife. Roasting time may vary depending on the size of your garlic. Remove from the oven and let cool. Squeeze out the roasted garlic into a bowl.

Note: Even once soft,  you have the option to continue roasting until deeply golden for a more caramelized flavor. Check the garlic every 10 minutes. Allow the garlic to cool then remove their skins. Roasted garlic can be refrigerated for up to 2 weeks.

Directions For Toasted Crostini:
Adjust oven temperature to 375-degrees F.
Slice the baguette at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet. Brush the top surface of each slice of baguette bread lightly with the remaining garlic oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12 to 15 minutes, or until the bread is golden.

Directions For Sautèed Mushrooms:
Preheat a large sautè pan on medium, add unsalted butter and olive oil. Once melted, add sliced mushrooms fresh thyme, and minced garlic. Cook for about 5 minutes, stirring occasionally until mushrooms become lightly browned. Reduce the heat to low, sprinkle with Kosher salt and black pepper, stir through. Simmer for an additional 8 minutes. Turn heat off and set aside.

Directions For Roasted Garlic Soup:
In a large Dutch oven, on medium heat add the roasted garlic cloves along with 1/4 cup of the garlic oil. Mash the cloves into the oil. Add the all-purpose flour to that mixture, stirring with a wooden spoon, cook for 5 to 6 minutes until a dark *roux is achieved. Change to a large whisk, add 1 cup of the chicken stock, whisk to incorporate. Repeat until all the chicken (or vegetable broth/stock) has been used. Add the chopped fresh rosemary. Season with salt and pepper. Bring to a simmer and cook for 15 minutes. Turn the heat down to warm (if you don’t have that setting remove from the heat), and cover.

Spoon a tablespoon of the sautéed mushrooms on each crostini and add 1 tablespoon of freshly grated Gruyère to each slice. Place back into the oven just long enough to melt the cheese.

To Serve:
Ladle the hot soup into a serving bowl. Arrange 2 slices of the Mushroom and Gruyère Cheese Crostinis on top of the roasted garlic soup. Garnish with a sprig of fresh rosemary and a drizzle of your best *E.V.O.O. This dish is one that you will be making again and again. There you have it my Roasted Garlic Soup Topped With Mushroom And Gruyère Crostinis.

Note: This recipe yields extra toasted baguette slices for extra Gruyère And Mushroom Crostinis.

*E.V.O.O. is an acronym for extra virgin olive oil.

*Roux: A roux is a cooked mixture of flour and fat (usually, butter) as a thickening agent in sauces and/or soups.

Leave a comment »

%d bloggers like this: