Say Hello to Fall with French Onion Soup & Creamy Mushroom Beef Stroganoff

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Grills have gone back into the garage, tucked safely away from the ensuing rain. Bikinis have made their way from the top drawer, down to the bottom. Sunsets now occur during your evening commute, and homework awaits you when you walk through the front door.

But Fall isn’t all bad. Pumpkin Spice Lattes are back at Starbucks. Leaves have turned into the colors of eggplant, and clay, and pure gold. Scarves are the must-have accessory, and you have about a hundred. Best of all, the kids are back in school.

The heat wave has ended, and crisp autumn air is blowing in. Welcome back to all fall favorites- sweaters, and riding boots, and especially food. Butternut Squash. Brown sugar and Cinnamon. Silky soups, and hearty casseroles. Coffee can be served hot. Desserts are more than ice cream and popsicles. Lunch is no longer half sandwich and salad. It is a cup of tomato bisque soup and a chicken parmesan Panini. Are sweet treats more your thing? Hello oatmeal raisin cookies and gooey s’mores over an open flame. Get excited. Fall is back and better than ever.

French Onion Soup w/ Parm Crustini

Ingredients:

1. ¾ stick of butter
2. 3 onions (thinly sliced)
3. 1 large clove garlic (chopped finely)
4. 1 ½ tbsp dried Thyme (dried herbs have a stronger flavor)
5. 2 bay leaves
6. 1 tsp seasoning salt
7. Course ground pepper
8. 2-3 tbsp flour
9. 2 quarts rich beef stock
10. ¼ cup dry red wine
11. Baguette (sliced thin)
12. Fresh shredded gruyere cheese

Instructions:

Melt the butter in a large pot over medium heat. Once the butter is melted, add in onions and garlic. Reduce heat to low and cook until the onions are translucent and caramelized. This usually takes about half an hour. Add in the dried thyme, bay leaves, and flour. Stir together until all of the onions and garlic are well coated. This will help create the rue for your soup. Slowly stir in the red wine which will deglaze your pot and add a depth of flavor. Return the heat to medium, and slowly stir in beef stock. Let it come to a boil, give it a quick stir, reduce heat back to low, cover, and let simmer for another 10-15 minutes. While the soup is simmering, preheat the oven to 400 degrees.

Ladle the soup into oven safe bowls on a baking sheet, top with a slice of baguette, and cover completely with cheese. Put them into the oven until the cheese has melted. Remove from oven and serve!

Creamy Mushroom Beef Stroganoff

Ingredients:

1. Whole wheat egg noodles
2. 1 can cream of mushroom soup (Campbell’s Roasted Garlic is my fav)
3. ½ pound of ground beef or lean steak cut into thin strips
4. 1 tbsp Worcestershire sauce
5. 1 tbsp onion powder
6. 1 tsp garlic powder
7. Fresh ground salt and black pepper
8. ½ cup sour cream

Instructions:

In a medium pot, bring water to a boil over medium high heat, then add noodles. Reduce heat to medium and boil until egg noodles are tender. Drain and set aside. In the same pot, add meat, onion powder, garlic powder, salt and pepper to taste. Cook over medium heat until brown all the way through. Add mushroom soup and Worcestershire sauce. Stir until well combined. Turn off the heat, stir in sour cream, fold in the noodles and serve.

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