Italian-American French Onion Soup

September 9, 2009 at 11:07 am Leave a comment

So tonight was of those evenings where, while being dragged past the kitchen by a three year old, I looked at the clock and realized that it was dinnertime.  And I hadn’t even an idea for dinner.  Usually I plan out dinners for the following week on the Thursday or Friday before and over the weekend we do a big shop, but this week we were a bit unorganized and so was the big shop.  Now there is some funky purple uterus-shaped (is that enough adjectives for you?) root sitting on the countertop but none of the vegetables that would grill up quick and taste good as a side with chicken (my fall back plan.)

No fear.  I did a quick inventory of what we did have and remembered a Rachel Ray recipe that I’d read once, and made a soup based off of what I remembered.  It was good.  I’m going to call it Italian-American French Onion Soup. Because I don’t remember what she called it.  Here’s what I did:

Ingredients: (in no particular order)

  • chicken breast (I used was was probably 1.5lbs for four adults, and thought 2lbs might have been better.  Assorted veggies could be substituted for vegetarians)
  • one large purple onion (because I like the purple ones)
  • three-four cloves of garlic
  • one chili pepper
  • can of chopped tomatoes
  • bouillon cube (I used chicken flavor, but vegetable would work too.  Also, if you have stock, that would work too.)
  • water
  • olive oil
  • seasonings
  • parmesan cheese
  • two hamburger buns.  Because that was the fanciest white/whole wheat bread in the house.


  1. cube the chicken (or slice various veggies)
  2. slice the onion
  3. chop the garlic
  4. de-seed and thinly dice the chili pepper
  5. pre-heat the oven (to toast the bread.)  350’F or 200’C, it doesn’t really matter though, as long as it toasts.  (I sliced the buns in half before toasting.)


  1. Put some olive oil in a sauce pan and cook the chicken through on medium-high heat.
  2. Add onion, garlic, chili pepper.  If you like it strong, move on to step three.  If you want the onion and garlic taste to be more subtle, let it cook until the onion gets soft.
  3. Add can of chopped tomatoes.  Fill can with water, add to soup.  Fill can either half or all the way again with water (eyeball it,) add to soup.  Add bouillon cube.
  4. Season to taste.  Fresh is always better, but I used dried oregano and basil.  Also, salt and pepper.
  5. Let the soup cook for about 10 minutes to absorb the flavors.  Stir occasionally.  Toast the bread face down for a bit, then flip it and put some parmesan cheese on it.  Let the cheese melt.

That it.  Put the toasted bread in the bottom of a bowl and pour soup on top.  Garnish with a bit more parmesan and enjoy!  This fed four adults with no left-overs, but it’s pretty easy to adjust.  One of the things I really liked about this recipe was how completely easy and fast it was (including prep time, it should not take longer than 20-25 minutes) and also how wonderfully quick clean-up was after.  Plus everyone really enjoyed it =]



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Cook & Hook

A fun, feminist blog for the Suzy Homemaker in some of us.


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