French Onion Soup with Rueban sandwiches

              
        A long time favorite of mine is French onion soup. I started making it when my brother and Dad would come over every day for lunch and dinner after my mom died in 2010. I would make a huge crockpot of it and it would sit for a couple of days. The longer it sat the more it carmelized. I'm pretty finicky about my soup bowls and spoons. All of my soup bowls have double handles so they can be picked up with both hands and not burn yourself. I also prefer a rounded soup spoon..not so easy to find. I use my grandmothers real silver spoons for my soup spoons. I know, I'm picky.

FRENCH ONION SOUP

• 3 tablespoons butter
• 1 T oil
• 1 1/2  lbs onions, peeled, halved and sliced thin (you'll be crying soon)
• 2 cloves garlic, minced very fine
• 1/4  t sugar
• 1 t salt
• 1/4 cup dry white wine
• 6 cups beef stock
• 3 T flour
• salt and freshly ground black pepper
• 6 ovenproof soup bowls
• slices of French baguettes, 1/2 inch thick
• Swiss cheese, grated
• Parmesan cheese, grated

1. In a large saucepan with low heat melt the butter and oil together.

2. Add the onions and cover. Saute for 15 minutes

3. Remove lid and increase temperature to medium. Sprinkle sugar and salt over onions. Saute for 40 minutes, stirring occasionally until caramelized and turns a deep golden brown.

4. Add the flour and mix into onions for 3 minutes continually whisking. The flour will stick to the onions and absorb up any grease or liquid still remaining.

5. Slowly add the wine mixing well into the onions. Slowly add the beef broth. Cook on medium for an hour. I cook it for about 10 minutes on the stove and then I transfer it to a crockpot on low for several hours.

6. About 20 minutes before eating put your oven on broil. Place the soup in oven proof bowls, cover with a slice of bread and top with the swiss cheese. A faster way is to toast the bread in the toaster. Place it on top of the soup and add the cheese. Place in microwave for 30 seconds for the cheese to melt. This is absolutely delicious on a cold winter night.


Reuben Sandwich

• Pumpernickel or rye bread
• spreadable butter
• thousand island dressing
• sauerkraut or (cultured veggies)
• thin sliced or shaved corned beef
• Swiss cheese
• sour cream (optional)

Mix a little sour cream with sauerkraut and warm up in microwave for 20 seconds. Spread butter on one side of each slice of bread. Place two slices down in a pan if they will fit over medium heat. Spread thousand Island dressing carefully on top of the bread. Layer corned beef, swiss cheese, and sauerkraut or cultured veggies. Spread a little more thousand island on top of the saurekraut and top with another slice of bread. Cook in pan for 4-5 minutes until cheese is melted. Flip over carefully and cook for another minute. Plate immediately. Serve with chips, or homemade fries and or french onion soup.