FRENCH ONION SOUP Prep: 15 minutes; Cook: 1.25 hours; Servings: 6 6 cups beef broth 5 Tbsp. unsalted butter + extra for spreading on bread 2 tsp. garlic powder + extra 2 Tbsp. olive oil for sprinkling 3 large yellow onions, halved and 6 sprigs fresh thyme, bundled thinly sliced lengthwise 1 bay leaf 1 large red onion, thinly sliced 11/2 t sp. black pepper 3 shallots, thinly sliced 12 French baguette slices 1/2 cup dry white wine (Pinot 1½ to 2 cups shredded Grigio or Savignon Blanc) Swiss cheese In a non-reactive stockpot (stainless steel, ceramic, or glass), melt 5 tablespoons butter over medium heat. Add onions and shallots and let them slowly caramelize for 45 to 60 minutes, stirring occasionally and adding olive oil as needed to prevent burning, until they are very soft and stringy, golden brown, and sweet in flavor. Pour wine in with the onion mixture and scrape the bottom of the pot to deglaze. Add beef broth, 2 teaspoons garlic powder, bundled sprigs of thyme, bay leaf, and black pepper. Bring to a boil, then reduce heat and simmer 20 minutes. Remove thyme sprigs and bay leaf. While soup is simmering, turn oven to broil. Place baguette slices on a baking sheet, spread with butter, and sprinkle with garlic powder. Broil each side about 1 minute. Place 6 oven-safe crocks or bowls into a tall, oven-safe dish like a roasting pan. Ladle soup into each crock leaving about 1 inch space, and top with 2 baguette slices. Generously cover with cheese. Place in oven 6 inches from top and broil until cheese is browned and bubbly, 3 to 5 minutes. Carefully remove from oven and serve hot. Per serving: 517 calories; 32 g fat (16.5 g saturated fat); 4 g fiber; 21 g protein.
EASY CHEESY ENCHILADAS Prep Time: 15 minutes; Cook: 20 minutes; Servings: 4 8 6-inch yellow corn tortillas 3 c ups shredded Cheddar Jack cheese 5 scallions 10-oz. can red enchilada sauce 1 Tbsp. vegetable oil 1/2 cup sour cream 2 garlic cloves, finely chopped 1 Tbsp. lime juice 4- oz. can mild green chili peppers, drained Preheat oven to 350°. Wrap stacked tortillas in aluminum foil and place in oven for 10 minutes, until warm and pliable. Set aside, but keep them wrapped so they don’t dry out. Finely chop scallions, keeping the hard white parts separated from the dark green leafy parts. In skillet, heat oil over medium-high heat. Add the chopped white scallions and garlic and cook about 3 minutes until golden brown. Add chili peppers and stir. Set mixture aside to cool. Pour 1/4 can of enchilada sauce into bottom of an 11 x 7-inch oven-safe baking dish. In a medium bowl, combine onion mixture with 2 cups of Cheddar Jack cheese. Fill each tortilla with cheese and onion mixture; roll and place seam-side down along short edge of baking dish. Repeat with rest of the tortillas, placing them close together until pan is full. Pour remaining enchilada sauce over top and sprinkle with reserved cup of cheese. Bake until cheese is melted and sauce is bubbling, about 15 to 20 minutes. Mix together sour cream and lime juice. Drizzle over top of each serving and sprinkle with chopped green scallions. Serve hot. Per serving: 349 calories; 18 g fat (8 g saturated fat); 4.5 g fiber; 9 g protein.
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OHIO COOPERATIVE LIVING • FEBRUARY 2018