French Onion Soup By Tanya Hassanein,Owner & Chef

Ingredients:

2 lbs, peeled yellow onions, slice into thin strips
2 T butter or oil
1 cup red wine or cooking sherry
4 cups light beef broth
Bay leaf, salt & cracked black pepper
Baguette or ciabatta bread
Swiss cheese, grated

Method:
Sauté onions in melted butter over low heat, stirring often. When onion starts to brown, keep stirring until they turn a deep golden brown (not black or burnt). Add the red wine or sherry and simmer for 1 to 2 minutes. Add hot beef broth, bay leaf and cracked pepper. Simmer for 30 mins and add salt to taste.
Slice bread into rounds and top with grated cheese. Fill onion soup bowls with hot soup, topping each bowl with a cheese covered crouton. Broil until cheese melts and bubbles. Enjoy!

Located at 524 Main Road, Hudson. Visit on-line at www.tpartycatering.com and www.e-gourmet.ca

Homemade Chicken Soup By Tanya Hassanein,Owner & Chef

STOCK
1 whole chicken
1 large onion
1 large carrot
2 stalks celery
1 bay leaf, 1 T black peppercorns, parsley stems

Method:
Chop onion in half, chop carrot (without peeling) in pieces, chop celery in pieces. In a large stock pot, add whole chicken, bay leaf, peppercorns, parsley stems and vegetables. Cover with cold water until just covered. Simmer for about 1 hour.

Located at 524 Main Road, Hudson. Visit on-line at www.tpartycatering.com and www.e-gourmet.ca