French Onion Soup

I have made French onion soup before, but this recipe has been my favorite so far. It takes a while to make, but that's what gives it such great flavor.

Pardon my French, but in all honesty, my other soups have been a bit half-assed (pun definitely intended!).

Pardon my French, get it?

OK, OK, on with the recipe.

French Onion Soup

6 large yellow onions sliced thinly
4-5 tbsp butter
1/4 teaspoon of sugar
2 cloves garlic, minced
8 cups of beef stock
1/2 cup cooking white wine
1/4 teaspoon of dry thyme
Salt and pepper to taste
1 loaf french bread
Sliced Swiss cheese

In a large saucepan, sauté the onions in butter(3 tbsp) on medium high heat for about 10 minutes. Add sugar and stir. Continue cooking on medium heat for 20 minutes.

Add remaining butter and turn the heat on high. DO NOT LEAVE UNATTENDED. At this point they can easily burn. Brown doesn't equal burned.

When the onions get a nice brown color, add in the garlic, and saute for 1-2 minutes. Add in the wine and let the onions cook in it for about 3 minutes. Add the broth and thyme and stir. Continue cooking for 10-15 minutes.

Add salt and pepper

Cut bread into thick pieces and place in the center of the oven proof bowls. Ladle soup over the bread. Cover with 1-2 slices of cheese, and stick in the oven for approximately 5-10 minutes, or until cheese is melted.

Bowls will be EXTREMELY hot! Serve immediately.

Servings depend on the size of your bowl.

Frijoles Colorados (Cuban Red Beans)

If I can eat a single stew for the rest of my life, this would be it! This recipe was given to me by, my sister-in-laws mom. That lady is one good cook. No cookbooks, no Internet, just good old fashion Cuban cooking!

1 lb red beans
4-5 strips of bacon
2 spanish chorizos (cut into thick slices)
1 piece of steak (optional)
ham (cubed)
2 bay leaves
1-2 tbsp olive oil
2-3 cloves of garlic
1 can tomato sauce
2 potatoes
pumpkin (cut into pieces/ remove skin)
salt and pepper (to taste)
Total Seasoning (to taste)

- Fill pressure cooker halfway with water (or beef broth). Add beans, 1 sliced chorizo, cut steak, cubed ham, and 2 bay leaves. Cook on medium heat until it gets pressure. Then cook for an additional 20 minutes. (The original recipe also adds lacon (cured pork), but I never have that handy.)

-While beans are cooking, saute the bacon, then add garlic and onions. Once the onion gets a bit translucent, add the left over slices of chorizo. Yes, its oily, but oh so yummy! Cook for about 4-5 minutes on medium heat. Toss in the tomato sauce and stir together. Leave on simmer. This is called "SOFRITO."

***Be very careful opening pressure cooker***

- Open up the pressure cooker and check to see if the beans are tender. You want them to be soft, but not necessarily falling apart. If done, add the sofrito, and cook uncovered for about 10 minutes.

- Add seasonings (add to taste)

- Add potatoes (cut into chunks) and pumpkin. Cook for a few minutes, until tender.

I always leave mine on medium heat.