Sopa de French Onion

Ingredients
1/4 cup oil
3 onions, thinly sliced
1 teaspoon molasses or honey
1 tablespoon all-purpose wheat flour
2 1/2 cups water
1/2 cup cooking wine
2 (10.5 ounce) cans condensed beef broth - i use a bouillion cube instead
1 French baguette - i use high fiber bread
8 ounces sliced Swiss cheese - optional, of course

Directions
heat oil 4 quart saucepan. Stir in molasses or honey. Cook onions over medium heat for 10 minutes, or until golden brown.

Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes.

Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup.

Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling.

Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted

serves 4

this was taken from allrecipes.com, here, though i altered it a bit.

4 high fives (out of five)

RBR with andouille - ooowee!

we nicked this from here after a quick web search. Gosta. Gostu.

Ingredients:
1 pound dried red beans
1 1/2 pounds smoked sausage cut into chunks (we use andouille of course)
1 ham hock or ham bone (whatever)
1 cup chopped onion
1 clove garlic minced
1 teaspoon dried thyme
1 teaspoon freshly ground pepper
1/2 teaspoon sage
1/8 teaspoon cayenne pepper
salt to taste
freshly cooked white rice (or brown rice if you care about nutrients)

Preparation:
Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage and ham, onion, garlic, thyme, pepper, sage, and cayenne. Bring to boil over medium high heat.

Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Discard ham bones. Remove about 1/4 cup of beans from mixture and mash; return to Dutch oven and stir. Simmer 15 more minutes.Serve over hot rice.Serves 6.