Community Kitchen – February 20th
French Onion Soup
1 baguette – 1cm thick – about 10 slices
1/4 cup butter
3 pounds of onions – sliced thinly
1/4 tsp. baking soda
3 garlic cloves – minced
6 cups beef stock
1 tbsp. dried thyme
1 tbsp. soy sauce
1-2 tsp. salt
2 bay leaves
2 tsp. balsamic vinegar
1 1/2 cus grated swiss-style cheese
1.) Turn oven on to broil.
2.) Place baguette pieces on a baking sheet. Place in oven and broil until golden brown. Turn over and brown the other side. Set aside
3.) Melt butter in a large ovenproof pot, over medium heat. Add onions and baking soda and cook, stirring often, until soft and golden, about 30 minutes.
4.) Stir in garlic.
5.) Add the stock, thyme, soy sauce, 1 tsp salt, and bay leaves. Bring to a boil and simmer for 15 minutes. Taste and add salt if needed.
6.) Stir in the balsamic vinegar.
7.) Top with the baguette slices to cover the surface of the soup.
8.) Sprinkle with cheese.
9.) Broil in the oven until the cheese is melted and bubbly. Watch carefully as it can burn very quickly.
10.) Carefully remove, and serve
* Cut through the cheese in portions to make it easier to serve.
Banana Chocolate Chip Muffins
1/3 cup oil
1/2 cup brown sugar
3 ripe mashed bananas
1 tsp. vanilla
1 1/2 cups of flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp. cinnamon
1/2 cup of chocolate chips
1.) Beat the eggs and sugar until creamy.
2.) Slowly add the oil.
3.) Beat n bananas and vanilla.
4.) Add flour, baking soda, baking powder, and cinnamon.
5.) Mix until just combined, Do not over mix.
6.) Stir in chocolate chips.
7.) Fill paper-lined muffin cups
8.) Bake at 350° for 20 minutes or until a toothpick comes out clean
*Makes 12 muffins