18TH CENTURY RECIPES FOR ONION PIE AND FRENCH CANADIAN PEA SOUP
Provided by Food Network
Categories main-dish
Time 2h23m
Yield serves 6 to 8
Number Of Ingredients 15
Steps:
- Prepare yeast dough and let rise. Put onions and oil in heavy pot or skillet, cover, and cook over medium heat until soft and beginning to brown (about 15 minutes). Fry bacon, drain, and reserve.
- Preheat oven to 375 degrees F.
- Press down raised crust dough and roll out to 1/4-inch thick. Line an 8 1/2 by 14-inch pan with the dough. Roll the edges down and tuck under to form an even 2-inch rim. Let crust recover about 15 minutes. Then spread bacon and onions evenly over the bottom. Beat the eggs until lemon colored and combine with sour cream. Spread over onions. Scatter caraway seeds on top. Bake for 30 to 40 minutes.
- For the French Canadian Pea Soup: Soak peas overnight and drain. Put all ingredients into the pot. Bring to a boil for 2 minutes. Remove and let stand 1 hour. Put back onto the heat and bring to a boil. Lower heat, cover, and simmer 1 hour or more until peas are tender. Add salt and pepper. Reheat before serving. Usually tastes better second time around.
CANADIAN (FRENCH) ONION SOUP
I decided to make French onion soup one day but after I started, I realized I didn't have any wine on hand - but I did have beer! You get a hint of beer but still a rich onion flavor. Give it a try - you'll love it!
Provided by yoyomofo
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1/4 cup butter in a large saucepan over medium heat; stir in onions and saute until onions are tender and translucent, about 5 minutes. Remove onions with a slotted spoon; set aside.
- Pour water into the saucepan, cover, and bring to a boil. Stir remaining butter, beef bouillon cubes, and chicken bouillon cube into water until dissolved. Stir in beer, garlic, bay leaf, and sauteed onions; season with pepper. Reduce heat; simmer for 15 minutes.
- Fill oven-proof bowls 3/4 full with soup. Place bowls on a baking tray; top with croutons and shredded cheese.
- Bake in the preheated oven until cheese is melted, about 5 minutes. Remove baking tray from oven.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Return soup to the oven; broil until cheese is browned, about 3 minutes.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 27.3 g, Fiber 1 g, Protein 10.7 g, SaturatedFat 14.8 g, Sodium 1030.7 mg, Sugar 2.5 g
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