Sunday, December 13, 2015

french onion soup

French Onion Soup
(adapted from Donna Hay: Modern Classics Book 1)
3 large Spanish onions, sliced into rings
1 tablespoon butter
1/2 tablespoon olive oil
1/4 tablespoon dried thyme
1 tablespoon all-purpose flour
1 tablespoon brandy
1 tablespoon Dijon mustard
4 cups organic beef broth (I had only 3 cups so I added a cup of chicken broth)

Place the onions, butter, oil and thyme in a large saucepan over medium heat, cover and cook for 35 minutes, stirring occasionally, until soft and golden.
Add the flour and cook, stirring for 3 minutes. Add the brandy and cook, stirring, for 1 minute. Add the mustard and broth and allow to simmer for 15 minutes.

The Best Turkey Burgers

1/4 c chopped scallions
1/2 c chopped celery
3 granny smith Applies diced
1/4 c major grey chutney, ( or any chutney, we like hampton chutney's mango added in)
2 tsp tabasco
1 lemon juiced and grated zest
handful of chopped parsley
1/8 canola oil
4lbs ground turkey
2 TBS salt
1 TBS pepper



sautee onion, celery, apples in oil, let cool, then add that, lemon juice, zest, parsley and the chutney to  Ground turkey and stir until mixed... make into patties and chill for 2 hours before cooking. Season with salt and pepper
heat oil in pan before placing turkey burgers in to cook, cook until well done.

*most people put the chutney on the side, we put it right into the burgers... LOVE THEM. Hampton Chutney's mango, we love added in...