The BEST Onion Soup

from Lynn Overcashier

Olive Oil
3 Tbsp Unsalted Butter
4-6 large yellow onions, sliced
1 lb. leeks, thinly sliced (white parts only)
4 shallots, thinly sliced
4 green onions, sliced
2 cloves garlic, minced
6 Tbsp Red Wine
3 Tbsp Sherry
6 cups Double Strength Beef Broth (Campbells Condensed recommended)
1 Tbsp. Worchestershire
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp white pepper
1 bay leaf
2 Tbsp brown sugar
French Bread slices
Provelone or Gruyere Cheese slices

Heat the oven to 400.  Put all of the sliced onions (onions, leeks, shallots, green onions) into a large roasting pan and toss with the butter and olive oil to coat.  Roast for an hour, stirring every 15 minutes until caramelized and golden.  Sprinkle with the brown sugar in the last 15 minutes for extra caramelization.  In a large stock pot over medium heat, saute the garlic in a little olive oil and then add the roasted onions.  Add the wine and sherry, and then the broth, Worchestershire, herbs, and pepper.  Simmer for about 30 minutes.  Serve in soup crocks, cover with a slice of bread and cheese and put under the broiler until bubbly.

May be made a day ahead and then re-heated.  Also good with rich vegetable stock (trader joe's recommended).

Easy Chicken Corn Chowder

6 slices of bacon, diced
1 medium onion, diced
1 large russet potato, peeled and diced
1 small red pepper, diced
3 cups frozen corn
1 Tbsp. dried thyme
2 cups milk
3 cups chicken broth
2 cups rotisserie chicken, shredded or cubed

Cook bacon in a large dutch oven until crispy and reserve a tablespoon of the fat.  Set the bacon aside.  Add all of the veggies to the pot and saute until the potatoes are fork tender.  Add the broth and thyme and heat to a simmer.  Using a stick blender, puree half of the vegetable and broth mixture and then return to the pot.  Add the milk and chicken, and simmer for 5 minutes until heated through.  Garnish with the reserved crispy bacon pieces.