Re: Daily Bread Full Movie Kickass Torrent
Roseanne Gennett
Summer is slowly but surely on its way, people. So let's celebrate with a fresh salad... which I managed to sneak bread into. This is an antipasti bread salad which is a scrumptious and savory warm weather recipe to impress your friends and family at your next picnic or barbecue!
You already have kickass recipes for vegan BBQ mains like burgers, so why not round out your side game with this dish. Plus I hear y'all LOVED the sheet pan series I did over on the so now I've got this and another BBQ side idea coming your way next week!
Antipasti is traditionally the first course of an Italian meal, and it often serves up ingredients like cured meats or anchovies. I'll take a hard pass on those ones, thanks. Instead, this salad has hunks of toasted baguette that are nice 'n' crispy! Then they're combined with ingredients like sundried tomatoes, olives, marinated artichokes, and roasted red peppers to soak up a ton of savory juices! Toss it all in a rich oil and vinegar based dressing and you've got yourself a freakin' flava party for your tastebuds. You won't even care about eating the mains at the BBQ table! Scroll down to see the magical recipe for this antipasti bread salad.
MY BODY DOESN'T TOLERATE OIL VERY WELL, BUT I STILL MADE THIS FOR OUR SUMMER PARTY AND I COULD NOT STOP EATING IT BECAUSE THIS WAS ADDICTING IT THE BEST POSSIBLE WAY. I SUFFERED THE CONSEQUENCES LATER THAT NIGHT BUT I WILL BE NEEDING TO MAKE IT AGAIN WITH A FEW MODIFICATIONS. IT IS A 10/10
This is a modification of a low carb focaccia-style bread that I have been making for several years, usually using other low carb seed and nut meals, such as almond meal, pecan meal, or ground chia seeds. But when the rubber hits the road, flax and psyllium are the best sources of both soluble and insoluble fibres for bulking stools and attracting and holding onto water in the large bowel.
Bake for about 20 minutes, until it springs back when you touch the top, and/or is visibly browning. Let cool and the cut into about 15-18 slices. A pizza cutter works great. Store in the fridge and use two slices daily for bowel management. Freezes very well.
For simple weeknight dinners, the night beforehand I take out one bag of frozen onions and one bag of frozen broth and place in a casserole dish in the fridge. The evening of, I turn on the oven to 350, then slice or grate a mix of swiss-type cheeses and/or parmesan, then pull out the casserole dish, dump the 75% unfrozen ingredients in, add a glug of brandy, then stir to break up any ice. I top with the frozen toasts and then the cheese then put in the oven. In about 30 min the soup is bubbling, then I turn on the broiler for 3-5 min to finish toasting the cheese. Usually serve with a salad or sliced raw veggies.
It maybe sounds like a lot of work, but basically it is 2 occasional weekend projects I can supervise while doing other chores/kitchen tasks, then a dinner that is quick to assemble and not terribly long to get on the table as long as I plan 24hrs in advance.
French onion is probably my favorite soup of all time, and this one is worth the time it takes to prep the onions. What a magical concoction. By the way, the leftover cheesy, herbed party bread (which I reheated in the oven after a month in the freezer) is the perfect bread addition to the soup.
Cutting the onions in the food processor with the slicing blade changed my caramelized onion life forever. I make them all the time now and the best part is that they cook evenly because everything is the same thickness.
Yes! Years ago, when I got Lasik, the only bad thing was my eyes were much more sensitive since I no longer had contacts to protect them. Slicing onions went from no big deal to torture. I have the pink onion goggles, too, and they help but not entirely.
Better Than Bullion makes a mushroom base that is crazy amazing (mushroom loving vegetarian here), not easy to find in stores but worth ordering online- the little jar makes a ton. Very useful for sauces and mushroomy gravy as well as soups.
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A Korean friend of mine taught me to make KimChee Chi Gae using mushroom broth. She just poured boiling water over dried mushrooms, I think they are shitakes, from the asian store. Let it sit just barely covered until it smells strong and delicious. Strain off the stock and cook up the reconstituted mushrooms in other recipes. Old school traditional Korean food uses lots of dried vegetables including dried chard. I whish she still lived near me.
Can you please explain a little why you wait to add the salt? I thought adding salt at different stages helps develop flavor. Is there something going on with the chemistry of initially cooking onions that entails waiting to add salt? Thank you.
Not specifically about this recipe, but a general question about putting a bay leaf in almost anything: Is there any reason not to use a small amount of ground bay leaf, and not have to worry about fishing the bay leaf (leaves) out?
Just want to write in to say this is fantastic!!! Annnd if you are tempted not to make it because of milk allergies or gluten, still make it. I used avocado oil instead of butter (it has a high-fat content and no weird taste) and just left out cheese and bread. I did use beef bone broth to keep it rich without the butter. Shockingly it feels decadent and not at all like an allergy alternative. Deb knows her stuff.
I made the vegetarian version of your soup. Even though I faithfully stirred every five minutes, after the first fifteen minutes, after 90 minutes, the bottom of my stock pot was burnt black. I had to switch pans. It was good, but seemed like something was missing. I added a big tablespoon of Better than Bouillion vegetable flavor. That made this soup perfect!
Made this for lunch today, it definitely took a long time to caramelize the onions but worth the wait. I used Madeira to deglaze as it was all I had! I did feel like maybe it needed an extra hit of umami so I will probably try to fish sauce add in next time. I will be making a larger batch to freeze very shortly!
I made this exactly as written and it was wonderful. We put leftover soup in the microwave then added the bread and cheese and put it under the broiler in the toaster oven and it was perfect for lunch the next day. Thanks, Deb!
I tend to caramelize a 10-lb or 15-lb bulk bag of onions, deglaze with a bottle of white wine, and then freeze portions of this. On a different day, I make beef stock and freeze, and on another day, Parmesan stock and freeze. We also lightly toast and freeze leftover slices of suitable bread. (I keep a rotation of all these going, replenishing the freezer when that ingredient dips low.).
Thanks Deb for all your super recipes, steps and photos! they are the best! I made my onion soup like your recipe with beef stock. And tons of onions as you say. I added a bit of Modena vinegar in the caramelizing stages. I like that taste though. I agree about the flour part. I use to add and did not now. I love to make a lot of soup so I can have leftover for another night! Thanks again
Yum! Made this recipe over the weekend and it was perfect as written! I halved the recipe as I was only feeding me and my husband and it worked well. We ended up with three small bowls of soup and my husband reheated one the next day for lunch and proclaimed that it was just as good. Definitely a keeper!
We cooked the onions for about 65 minutes and used mushroom broth.
How long do I need to stir? A) every five minutes, the whole 40-90 minutes? B) every fiveish minutes at the start until the water has cooked off, then faithfully stir every five minutes for the whole 40-90 minutes? Or C) every five minutes until the water has cooked off, then can stop stirring?
The leftover soup made a kickass braising liquid for a pot roast later in the week. I seared a 2.5 pound chuck roast, added the soup with 1/2 can of tomato paste and carrot chunks and braised it in the oven at 275 f for 4 hours.
Hi Deb. Been following you for years. I just made this soup today and it was good, but not fabulous. I used Mushroom Broth. Could that be it? The onions were lovely and everything else was good, but it just missed that punch of flavor from the soup itself.
It could be. Sometimes adding porcini powder or dried porcini to a mushroom broth can boost flavor. A vegetable bouillon cube (my preference is Better than Bouillon brand, not sponsored, of course) can also provide a flavor boost to vegetable broth, just watch the salt, it may not need any added.
This is an absolutely wonderful soup! If I was more ambitious I would make it weekly in the cool and cold seasons. Even my husband who is not excited by most things without meat agreed it it was delicious and enjoyed it fully. Thank you so much for perfecting it!
A good quality stock goes a long way in this recipe. I have made it multiple times, and once I used some store-brand beef stock and was very disappointed. When I tried it again with more expensive stock, it was absolutely divine.
I have become a Smitten Kitchen groupie! Love all your recipes-just not enough time in the day! That said I have been making Julia Childs onion soup for close to 40+ years-ever since watching her make it on her show. I even have made the homemade beef stock using bones roasted in the oven! I will now try your version knowing it will be as delicious as hers. Thank you for sharing your love of cooking with us.
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