Editors Note: I'm pleased to introduce Jillayne Schlicke, a friend, a fellow blogging real estate professional (she teaches clock hour courses) and founder of the National Association of Mortgage Fiduciaries. Last night she was discussing her soup on Facebook and I asked if she would allow me to share it here with you. Jillayne is our first "guest author". I can't wait to try her recipe!
Walla Walla Onion Soup
I love to cook with whatever is in season s often as possible nd I also love to serve homemade soup for dinner at least once a week throughout fall and winter. My kids like this recipe because it's a bit sweet and creamy and they get to eat as much bread as they want. This will taste better than the French Onion soup served in restaurants. Instead of a brown broth, the soup willl be lighter in color and creamy. I serve this with a side salad of chopped pears, gorgonzola cheese and pecans but you can use any cheese you have in the fridge and your favorite nuts. This recipe can be easily modified for people who are lactose intolerant. Simply substitute the cheeses for goat milk cheese and use olive oil. For a vegan guest, sprinkle grated apple on top of the French bread instead of cheese.
3 Tbsp butter
2 Tbsp olive oil
6 Walla Walla sweet onions sliced thin
4 cups chicken broth
1 cup Riesling wine
1/4 cup dry sherry (or just use more wine)
8 dried French bread rounds
1 cup grated Swiss cheese
2 Tbsp grated parmesan cheese
Melt butter and olive oil. Add onions, stir well. Reduce heat to low, cook and cover for 30 minutes.
Uncover and cook 30 minutes more until onions are golden. Stir occasionally.
Sprinkle flour over the onions. Cook 3 more minutes. Remove from heat. Slowly stir in the chicken broth, wine and sherry. Add salt and pepper to taste. Return to medium high heat and stir until it boils. Reduce heat to simmer and cook for 8 minutes.
Put soup into oven-proof bowls and top each with French bread rounds. Combine cheeses and distribute among the bowls. Place in preheated 400 degree oven for 5 minutes.