French Onion and Vegetable Gratiné

The furnace man came today. Long story short – It’s only a little broken (actually clogged with crud), but he can’t fix it because he’s not certified to work on RV furnaces. Eh. A call will be placed to the RV service guy tomorrow. Luckily, there’s a guy in Vermontville. Here’s hopin’.

I was looking for the furnace manual and schematic in our big folder of manuals-and-schematics, and I ran across an old cookbook. Took a look, and found a great early Fall recipe, right up my alley. I adapted it a bit (okay, a lot) and came up with – Voilà! – a French Onion and Vegetable Gratiné. Sort of like a really hearty, almost minestrone, French onion soup sort of thing.

Here ’tis. Super easy, and this would be a great crockpot recipe if you browned the beef and onions ahead of time. (Good way to get rid of those tough green beans that you let grow too big, too!)

*  *  *

1/2 to 3/4 lb lean Ground Beef
1 Small Onion
1 16 oz. can Tomatoes (chopped, or chop your own)
64 oz. (ish) Beef Broth
1/3 cup Marsala or Red Wine
1/2 to 1/3 cup Elbow Macaroni
1/2 cup fresh or frozen green beans
1/2 to 3/4 cup (or one can drained) corn
1 16 oz. can (or equivalent) white beans (navy, great northern, cannellini, etc)
1 Bay Leaf
1 to 2 teaspoons spices of your choice (Oregano, Basil, Marjoram, etc.)
Salt and Pepper to taste
4 slices toasted French Bread
2 (or more) slice mozzarella (or provolone) cheese

In a skillet (or right in your soup pot), brown your ground beef and chopped onion. Add remaining ingredients, except bread and cheese. Your beef broth should cover everything comfortably. Really, just make sure you like the mix of vegetables, and cover it all with broth. No big. I use almost two of those cardboard 32 oz. cartons of broth, because I cook it down quite a bit.. (Aldi has those 32 oz. broth boxes for a dollar-something each.) Anyhow. You might not use the whole 64 oz. Really, just be sure the broth covers by an inch or so. (How’s that for a precise measurement?) Cook until vegetables are tender, stirring now and then. Taste. You can add a little water if it’s too strong for you. Discard the bay leaf. Spoon into an oven-proof gratiné dish, place the toasted bread on top of the soup, and top with a slice of mozzarella. Bake at 450/500F a short time until cheese is melted and slightly browned.

You have a great dinner too!


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8 Comments

Filed under adirondacks

8 responses to “French Onion and Vegetable Gratiné

  1. this sounds seriously good. and I just happen to have beef broth from the roast I did the other day…and fresh tomato sauce…and fresh green beans…think I’ll alter it with chopped venison instead of burger, cuz that’s what I’ve got…Dinner by Phill here in East Texas- THANKS!

  2. Anonymous

    Ooooo…..that looks good! Hanging on to the recipe!

  3. ok- I made big croutons outta the french bread too instead of slices- we’re eating it now- IT’S SUPERB!

  4. Kate

    Sounds fantastic! BTW, you can substitute an equal amount of black coffee for the wine if you so choose.. Works very well. I’m so going to make this!

  5. Looks delicious and just right for Fall. Now, here’s my burning question, and maybe it’s a post you might want to write: you’ve been at the Lake for a while. Can you offer a compare/contrast between your life before and your life now? What’s best and worst? What would you do differently (if anything)?
    I bet others wonder the same thing.

  6. Anonymous

    Looks delicious! Will be making a pot of this sometime this week. Soup season has begun! Your navy bean soup is a winner, so I am sure this one is too! As you would say “a tasty soup that’s EasyPeasy”!

  7. ADKtricollie

    This soup looks delicious and if’s it’s anything like your Navy Bean Soup Recipe, then I am sure this one’s also a winner! Will make this sometime this week. We are now entering “soup season”. As you would say “A tasty soup that’s easypeasy!”

  8. themac

    MMMMMmmmmmmmmmm – that sounds hearty! I’ve gotta try this! And see, you need to post about food for comments.

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