What To Eat This Week: 11/29/20.

Who is ready to jump back into some easy weeknight meals this week?! Me! Some of my favorites below… Kick things off this week with the easy sheet pan pesto salmon with lemon potatoes. We love this meal and it’s so delicious! Next up, make this cheesy tortilla soup! It’s perfect if you have leftover […]

The post What To Eat This Week: 11/29/20. appeared first on How Sweet Eats.

Who is ready to jump back into some easy weeknight meals this week?!

what to eat this week

Me! Some of my favorites below…

what to eat this week

Kick things off this week with the easy sheet pan pesto salmon with lemon potatoes. We love this meal and it’s so delicious!

Next up, make this cheesy tortilla soup! It’s perfect if you have leftover turkey – or you can use a rotisserie chicken too.

Chipotle sweet potato quinoa breakfast skillet is on tap next for dinner. We adore breakfast for dinner and make it maybe once a week!

Then go with these roasted chickpea pitas. Absolutely delicious and so much flavor!

To keep things on the lighter side, try this bang bang shrimp over napa cabbage slaw. This meal is crunchy and super flavorful.

Caesar salad with pizza croutons finished out the week! Gosh, we adore this. Add some extra protein if you wish, but I love this as a simple, satisfying salad.

For breakfasts, I’m going with my peanut butter overnight oats – and lunches, these chicken salad stuffed avocados!

what to eat this week

What’s on your menu this week?!

The post What To Eat This Week: 11/29/20. appeared first on How Sweet Eats.

The Ultimate Guide to Holiday Baking (New Email Series)

The Ultimate Guide to Holiday Baking (New Email Series)
[pictured above: Soft and Chewy Snickerdoodles] I’m super excited to announce a new (free!) email series that I just launched called The Ultimate Guide to Holiday Baking. You may have seen a new n…

The Ultimate Guide to Holiday Baking (New Email Series)

[pictured above: Soft and Chewy Snickerdoodles] I’m super excited to announce a new (free!) email series that I just launched called The Ultimate Guide to Holiday Baking. You may have seen a new notification about it when you visited my site and I wanted to take a moment to tell you all about it. So, what’s […]

READ: The Ultimate Guide to Holiday Baking (New Email Series)

French Onion Soup

French Onion Soup is one of my favorite things to order at a restaurant. I usually reserve this bowl of warm comfort for restaurants because it’s a soup that takes time and patience to make. But I’ve come to realize that although it is a slow process, it’s still ridiculously simple and inexpensive, so it’s totally worth the effort.

The post French Onion Soup appeared first on Budget Bytes.

French Onion Soup is one of my favorite things to order at a restaurant. I usually reserve this bowl of warm comfort for restaurants because it’s a soup that takes time and patience to make. But I’ve come to realize that although it is a slow process, it’s still ridiculously simple and inexpensive, so it’s totally worth the effort. I encourage you to make a pot of this incredible French Onion Soup on your next day off while you’re relaxing with a movie or folding some laundry. I think you’ll be glad you did!

One bowl of french onion soup garnished with fresh thyme, spoon on the side

What is French Onion Soup?

If you’ve never had the pleasure, French Onion Soup is made with sweet caramelized onions, beef broth, and herbs. The soup is usually topped with a piece of toasted bread and a generous heap of cheese, which are then broiled to perfection. So with every spoonful you get a piece of bread soaked with flavorful broth, melty cheese, and sweet-savory onions. It’s pretty epic.

Don’t Take Shortcuts with Caramelization

It’s so so so so important to properly caramelize the onions when making French Onion Soup (see the step by step photos below for a visual reference). The deep flavor of the caramelized onion is what gives this soup its characteristic flavor. If you take shortcuts with this step it will show in the color and flavor of your soup.

Caramelizing onions, especially this quantity of onions, is a slow process and it takes a lot of time. Like an hour or more. If you stop too soon your soup will be lacking. If you try to go too fast you risk burning the onions not getting that sweet jammy flavor. Just go slow. It’s worth it.

Broth Matters

The other key to making a really good pot of French Onion Soup is using a really flavorful broth. If you know me then you know I love Better Than Bouillon so I used that to make my broth for this soup. But if you have access to a really good beef stock or bone broth that would also be incredible. Just make sure you use a broth that you know has good flavor.

What Else Can I Add?

I made this French Onion Soup as simple as possible while still retaining its rich flavor. But if you want to go above and beyond you can try adding a couple other ingredients.

Wine – Try deglazing the pot (after adding the flour) with about 1/2 cup wine before adding the beef broth. You can use either a dry white wine or a red wine, depending on whether you want your soup to have a lighter touch (white wine) or a richer flavor (red wine).

Sweet Onions – I made my soup with your average everyday yellow onions, but if you want a tad more sweetness you can choose a sweet onion instead.

Brandy or Sherry – A couple tablespoons of brandy or sherry added to your French Onion Soup at the end can brighten the flavors.

Garlic – I didn’t want to muddy the sweet delicate flavor of the onions, but a lot of people do prefer to also add garlic. If adding garlic, mince it up good and sauté it with the caramelized onions for a minute or two just before adding the flour.

Side view of a bowl of French Onion Soup garnished with fresh thyme
Garnished with fresh thyme for visual appeal. Dried thyme is used in the recipe.
Overhead view of one bowl of french onion soup with a spoon and fresh thyme on the side

French Onion Soup

French Onion Soup requires time and patience, but the incredible soul-warming flavor and low cost make it a meal that is worth the wait!
Total Cost $5.34 recipe / $1.07 serving
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 5 1.5 cups ech
Calories 621.84kcal
Author Beth – Budget Bytes

Ingredients

  • 2 Tbsp olive oil $0.32
  • 3 lbs. yellow onions $1.19
  • 2 Tbsp butter $0.28
  • 3 Tbsp flour $0.03
  • 6 cups beef broth* $0.78
  • 1/2 tsp dried thyme $0.05
  • 1 bay leaf $0.15
  • 1/4 tsp freshly cracked black pepper $0.02
  • 1 Tbsp Worcestershire sauce $0.02
  • 5 slices French bread $1.00
  • 1 cup shredded Swiss or Gruyere $1.00

Instructions

  • Slice the onions into ¼-inch thick slices. Add the sliced onions to a large soup pot with olive oil. Cook the onions over medium heat, stirring occasionally. When the onions begin to get a little bit of golden brown color (after about 30-45 minutes), add the butter.
  • Continue to cook over medium heat, stirring occasionally until the onions are deeply caramelized (the color of an old penny). This should take about an hour total. If needed, add a couple tablespoons of water to dissolve any browned bits off the bottom to prevent them from burning while the onions continue to cook.
  • Once the onions are deep brown and jammy in texture, add the flour. Stir and cook the flour with the caramelized onions for about two minutes more. The flour helps thicken the broth slightly, giving it body.
  • Add the beef broth to the pot and stir to dissolve any browned bits off the bottom of the pot. Also add the thyme, bay leaf, pepper, and Worcestershire sauce. Bring the soup up to a simmer, then allow it to simmer for about a half hour. If using a low sodium broth, make sure to taste the soup after simmering and add salt to taste.
  • Toward the end of the simmer time, preheat the oven's broiler. Place the bread slices on a baking sheet and place them in the oven on the middle rack. Broil for a few minutes on each side, or just until they are barely golden brown (they will broil more later).
  • If you do not have oven safe bowls, top each slice of bread with shredded cheese, then return them to the oven and continue to broil until the cheese is melted and bubbly. Broiling time will vary with each oven, so make sure to watch them closely. This should only take a few minutes. Place one piece of toasted bread with melted cheese on top of each bowl of soup just before serving.
  • If you do have oven safe bowls, portion your soup into the bowls, top each one with a piece of lightly toasted bread, then some of the shredded cheese. Place the bowls back on the baking sheet and place everything back in the oven under the broiler. Broil for just a few minutes or until the cheese is melted and bubbly. Serve hot!

Notes

*I used Better Than Bouillon to make my beef broth.

Nutrition

Serving: 1bowl | Calories: 621.84kcal | Carbohydrates: 91.04g | Protein: 22.28g | Fat: 19.62g | Sodium: 2670.74mg | Fiber: 7.44g

Love cozy soups? Check out all of our Budget-Friendly Soup Recipes!

A pot of French Onion Soup with a ladle full held close to the camera

How to Make French Onion Soup – Step by Step Photos

Sliced onions in a soup pot

Begin by slicing 3 lbs. yellow onions into ¼-inch thick slices. Add the sliced onions to a large soup pot with 2 Tbsp olive oil. Cook the onions over medium heat, stirring occasionally.

Add butter to golden onions in the soup pot

When the onions begin to get a little golden color (after about 30-45 minutes) add 2 Tbsp butter. Continue to cook over medium heat, stirring occasionally.

Pot being deglazed with water

The goal is to keep cooking until the onions become deep brown in color and have a jammy texture. If the bottom of the pot begins to brown faster than the onions, just add a couple tablespoons of water to dissolve the browned bits off the bottom and continue to cook. Do not stop when the onions are the color in the photo above. There is still a ways to go!

Caramelized onions in the pot, flour being added

When the onions are the color of an old penny (see photo above), add 3 Tbsp flour and continue to cook and stir for about two minutes. The flour helps thicken the soup very slightly, just giving it a little extra body.

Beef broth being added to the pot

Finally, add six cups of beef broth to the pot. Stir to dissolve any browned bits off the bottom.

Herbs added to the soup

Also add ½ tsp dried thyme, one bay leaf, ¼ tsp freshly cracked pepper, and 1 Tbsp Worcestershire sauce. Bring the soup up to a simmer and let it continue to simmer for about 30 minutes. If you’re using a lower sodium broth, you’ll want to taste the soup and add salt to taste after it simmers.

Toasted bread on a baking sheet

Toward the end of the simmer time, begin to prepare the cheese toast. Preheat the oven’s broiler. Place slices of French bread on a baking sheet (I only had four soup bowls, so I’m only toasting four pieces right now, but the soup makes about 5 servings). Broil the bread for a few minutes on each side or just until it’s lightly golden brown. It will broil more later with the cheese.

Soup being portioned into oven safe bowls

If you have oven safe bowls, portion the soup into the bowls. If you do not have oven safe bowls, pile the shredded cheese right onto the toasted bread on the baking sheet, then broil for a few minutes more to melt the cheese. Top each bowl of soup with a cheesy bread slice.

Toasted bread and cheese added to the soup bowls

If you do have oven safe bowls, place the bowls on the baking sheet and add a piece of toasted bread to each bowl, then top with shredded cheese.

Boiled bowls of french onion soup with bread and cheese

Return the baking sheet with the bowls of soup to the oven and broil for a few minutes more, or until the cheese is melted and the bread is toasty. Every broiler is a little different, and they cook quickly, so keep an eye on them!

Overhead view of one bowl of french onion soup with a spoon and fresh thyme on the side

Dig in!

The post French Onion Soup appeared first on Budget Bytes.

Dinner Recipes to Make the Most of Holiday Leftovers

Holiday cooking means holiday leftovers! You could reheat the same ole same ole or you could reinvent them. Whip up these five easy dinners, including turkey sandwiches and pumpkin chili, to enjoy each night of the week. Continue reading “…

Holiday cooking means holiday leftovers! You could reheat the same ole same ole or you could reinvent them. Whip up these five easy dinners, including turkey sandwiches and pumpkin chili, to enjoy each night of the week.

Continue reading "Dinner Recipes to Make the Most of Holiday Leftovers" »

7 Day Healthy Meal Plan (Nov 30-Dec 6)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points. 7-Day Healthy Meal Plan I hope everyone had a great Thanksgiving! If you tried any of my new recipes let me know which were your favorites! Why Should Everyone […]

The post 7 Day Healthy Meal Plan (Nov 30-Dec 6) appeared first on Skinnytaste.

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7 Day Healthy Meal Plan (Nov 30-Dec 6)

7-Day Healthy Meal Plan

I hope everyone had a great Thanksgiving! If you tried any of my new recipes let me know which were your favorites!

The post 7 Day Healthy Meal Plan (Nov 30-Dec 6) appeared first on Skinnytaste.

Currently Crushing On.

Hello hello and happy Thanksgiving weekend! This week on the blog, I shared these amazingly easy smoky cheddar twists. I also shared a ton of ideas for Thanksgiving leftovers, along with my annual holiday baking list! Of course, you can find a new what to eat this week along with a new week in the […]

The post Currently Crushing On. appeared first on How Sweet Eats.

currently crushing on

Hello hello and happy Thanksgiving weekend!

This week on the blog, I shared these amazingly easy smoky cheddar twists. I also shared a ton of ideas for Thanksgiving leftovers, along with my annual holiday baking list!

Of course, you can find a new what to eat this week along with a new week in the life post.

There’s also some new gift guides on the blog! You can find gift guides for:

Under $25

The Kitchen

Her

Him

Beauty

Kids.

Under $50.

Have a lovely one! xo

What I’m loving this week:

Savory butternut squash soup! Love it.

I want this chocolate walnut smoothie.

Baked mac and cheese looks amazing.

This caramel pie. OMG.

Everything bagel cream cheese pull apart bread. Wowza.

Dying over this christmas butler’s pantry. SO cute.

Swedish meatballs! I’m tempted to try them.

And this baked meatball pasta dish. Yum.

Fall chickpea salad sounds so good.

Want this oatmeal chocolate chip snack cake.

Caramel cranberry nut tart. Delish.

Craving these beef enchiladas.

Potato dinner rolls are divine.

Need an apple cider, bourbon & amaretto cocktail. Yes.

The post Currently Crushing On. appeared first on How Sweet Eats.

The Weekend Dish: 11/28/2020

The Weekend Dish: 11/28/2020
Hello and happy long holiday weekend to you! I hope you’re enjoying some much-deserved relaxation and getting to do whatever it is you’re loving right now. Are you decorating for Christmas yet? Already done? Doi…

The Weekend Dish: 11/28/2020

Hello and happy long holiday weekend to you! I hope you’re enjoying some much-deserved relaxation and getting to do whatever it is you’re loving right now. Are you decorating for Christmas yet? Already done? Doing any online shopping? I’d love to hear how you’re spending your weekend! On Brown Eyed Baker This Week Nutella Cookies – […]

READ: The Weekend Dish: 11/28/2020

Pannekoeken (Baked Apple Pancake)

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. An easy delicious weekend breakfast or brunch.  This recipe for Pannekoeken co…

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. A delicious weekend breakfast or brunch. #applepancake

A simple recipe for Pannekoeken, a baked apple pancake hailing from the Netherlands, this version is infused with cardamom and nutmeg and puffs up dramatically in the oven. An easy delicious weekend breakfast or brunch.  This recipe for Pannekoeken couldn’t be simpler or easier. Surprising light and fluffy, this baked apple pancake is deliciously gratifying....

The post Pannekoeken (Baked Apple Pancake) appeared first on Feasting At Home

Turkey Chili (with Leftover Turkey)

This easy Turkey Chili is a great way to use up turkey leftovers from Thanksgiving and Christmas! Make it with shredded turkey (dark or white meat), kidney beans, onion, garlic, and tomatoes. Continue reading “Turkey Chili (with Leftover Tu…

This easy Turkey Chili is a great way to use up turkey leftovers from Thanksgiving and Christmas! Make it with shredded turkey (dark or white meat), kidney beans, onion, garlic, and tomatoes.

Continue reading "Turkey Chili (with Leftover Turkey)" »

15 Best Ways to Use Leftover Stuffing (If You Have Any)

When it comes to Thanksgiving table hierarchies, for me, stuffing sits securely at the top. Whether you call it stuffing or dressing; make it from cornbread, hand-torn white bread, or the pre-hardened croutons from a bag, I will love it. And when it co…

When it comes to Thanksgiving table hierarchies, for me, stuffing sits securely at the top. Whether you call it stuffing or dressing; make it from cornbread, hand-torn white bread, or the pre-hardened croutons from a bag, I will love it. And when it comes to leftovers, stuffing is more than just another topping on the beloved next-day sandwich.

Here are 15 ideas for recipes to transform leftover stuffing into meals, plus some of our favorite stuffing recipes (though they’re so good you may not have any left over, just saying.)

Read More >>