French Onion Soup (soup 'a l'oignon)

Soupe a l'oignon - Julia Child

For 6 to 8 servings

1  1/2 lbs or about 5 cups of thinly sliced yellow onions

3 Tb butter

1 Tb oil 

A heavy-bottomed 4 quart covered saucepan

Cook the onions slowly with the butter and oil in the covered saucepan for 15 minutes.

1 tsp salt 

1/4 tsp sugar (helps the onions to brown)

Uncover, raise heat to moderate, and stir in the salt and sugar. Cook for 30 to 40 minutes stirring frequently, until the onions have turned an even, deep, golden brown.

3 Tb flour

Sprinkle the flour and stir for 3 minutes.

2 quarts boiling brown stock, canned beef bouillon, or 1 quart of boiling water and 1 quarto stock or bouillon

1/2 cup dry white wine or dry white vermouth

Salt and pepper to taste

Off heat, blend in the boiling liquid. Add the wine, and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning.

(*) Set aside uncovered until ready to serve. Then reheat to the simmer.

3 Tb cognac

Rounds of hard-toasted French bread (see below)

1 to 2 cups grated Swiss or parmesan cheese

Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over th rounds of bread, and pass the cheese separately.

Garnishings for Onion Soup

12 to 16 slices of French bread cut 3/4 to 1 inch thick

Place the bread in one layer in a roasting pan and bake in a preheated 325-degree oven for about half an hour, until it is thoroughly dried out and lightly browned.

Olive oil or beef drippings

A cut clove of garlic

Halfway through the baking, each side may be basted with a teaspoon of olive oil or beef drippings; and after baking, each piece may be rubbed with cut garlic.

Butternut Squash Bisque

 Butternut Squash Bisque - Oprah.com

"Just about any vegetable can be transformed into a smooth pureed soup," says Susan Spungen. Besides this Butternut Squash Bisque, also try her Wild Mushroom Bisque , Sweet Corn Puree or Green Pea Puree !

Servings: Serves 4–6

Ingredients

1 medium butternut squash (about 2 pounds)

1 tablespoon olive oil

1 yellow onion , cut in half and thinly sliced

1 stalk celery , thinly sliced

1 carrot , thinly sliced

1 teaspoon fresh rosemary leaves

2 cups chicken or vegetable stock

3/4 cup milk or cream

1 1/2 teaspoons kosher salt

1/4 teaspoon freshly ground pepper

Directions

Peel squash and remove seeds. Cut into 1 1/2-inch chunks and set aside.

Add oil to a 4-quart saucepot and place over medium heat. Add onion, celery, carrot, and rosemary, and cook until onion begins to brown, stirring occasionally, about 15 minutes.

Add squash, stock, and 1 cup water. Bring to a boil, then reduce to a simmer and cook until squash is tender, about 15 minutes. Turn off heat and let soup cool slightly, about 8 minutes.

Using a standard or immersion blender, puree soup until smooth. If using a standard blender, puree in small batches to prevent spillage. Transfer to a clean pot or storage container. Soup can be refrigerated for up to 2 days or frozen for up to 2 months.

When ready to serve, reheat. Add milk, salt, and pepper; stir well. Add additional milk or stock if soup is too thick; simmer 5 minutes. Adjust seasoning to taste, and serve warm. 

From the November 2005 issue of O, The Oprah Magazine

vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting

vanilla chai pumpkin latte cupcakes with cinnamon brown sugar frosting - from Halfbakedharvest 

The perfect pairing of fall flavors...autumn in a sweet cupcake!

 prep time 30 minutes

 cook time 20 minutes

 total time 50 minutes

 servings 16 cupcakes

 calories 313 kcal

INGREDIENTS

CHAI SPICE

• 4 teaspoons ground cinnamon
• 2 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon all-spice
• 1/2 teaspoon ground cloves
• 1/8 teaspoon ground black pepper
• 1/3 cup granulated sugar

PUMPKIN CHAI CUPCAKES 

• 1/2 cup melted coconut oil (melted butter or canola can be used)
• 3/4 cup packed dark brown sugar
• 1 tablespoon vanilla extract
• 2 large eggs, at room temperature
• 1 1/2 cups pumpkin puree
• 1 1/2 cups all-purpose flour
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt

BROWN SUGAR FROSTING 

• 8 tablespoons salted butter, at room temperature
• 1/4 cup heavy cream
• 1/2 cup packed dark brown sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon cinnamon
• 1 1/2 cups powdered sugar

INSTRUCTIONS

1. 1. To make the chai spice. In a shallow bowl, combine the cinnamon, ginger, cardamom, nutmeg, all-spice, cloves, and pepper. Divide the mix in half. Mix one half of the spice blend with the granulated sugar and set aside for topping the cupcakes. Reserve the remaining chai spice blend for the cupcake batter. 

   2. To make the cupcakes. Preheat oven to 350 degrees F. Line 16 cupcake molds with paper liners. 

   3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and remaining chai spice. Mix until smooth and no lumps remain in the batter.

   4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool. 

   5. To make the frosting, melt together 2 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

   6. Grab the cooled butter mixture from the freezer and add the remaining 6 tablespoons of butter, the vanilla, and the powdered sugar to the bowl. Beat together until well combined. 

   7. Frost each cupcake and sprinkle with chai sugar. Add cinnamon sticks, if desired.