It is officially November so we can finally start talking about Thanksgiving, my favorite holiday. This recipe combines two of my favorite things, macaroni & cheese and French onion soup. What could be better?
I could see this as a side on Thanksgiving. This calls for a little wine. If you’re not a wine drinker just leave it out or substitute beef or chicken broth. It also uses shells instead of good old macaroni, but either is fine.
It takes a long time to get onions carmelized. This could be done a day in advance.
French Onion Macaroni and Cheese
10 tbsp unsalted butter, divided
2 yellow onions, thinly sliced
2 cloves garlic, minced
2 tsp fresh thyme leaves, minced
1 bay leaf
1/4 cup dry sherry or white wine
2 tsp beef bouillon paste
2 tsp Worcestershire sauce
1 pound uncooked pasta shells
4 cups whole milk
1/2 cup all-purpose flour
2 cups shredded sharp cheddar cheese
3 cups shredded mozzarella cheese
Melt 2 tablespoons butter in a medium saucepan set over low heat. Add the onions, garlic, thyme, and bay leaf and cook until the onions are caramelized, about 35 minutes.
Increase the heat to high then add the sherry, and cook while scraping up any browned bits, for 1 minute. Add the beef bouillon and Worcestershire sauce and stir to combine.
Remove the mixture from the heat and discard the bay leaf. Set the mixture aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 10 minutes. Drain the pasta and set it aside.
In a medium saucepan set over medium heat, warm the milk until it is simmering then set it aside.
In a large heavy-bottomed stock pot set over medium heat, melt the remaining 8 tablespoons butter. Once the butter has melted, whisk in the flour and cook, whisking constantly, until it turns light brown in color and has a slightly toasted aroma, about 3 minutes.
Slowly whisk in the warm milk. Continue whisking constantly to avoid any lumps.
Cook the mixture while whisking constantly until it is thick enough to coat the back of a spoon, about 2 minutes.
Reduce the heat to medium. Stir in the cheddar and mozzarella cheeses until they are melted and the sauce is smooth. Add the pasta, stirring
Add the pasta, stirring to combine, then fold in the onion mixture and serve. —kwc—
I remember a long time ago I brought Brussels sprouts home for Thanksgiving and everyone acted like I was trying to poison them. I think it had a creamy dressing.
Anyway, I have finally found a recipe that they all love. I was the last person to make my plate last year and there were almost none left. This recipe is similar
This recipe is similar to what I do. I put them in my non-stick skillet cut side down but I don’t stir them so that cut side gets all crispy and the rest of the sprout is nice and tender. They are also good with balsamic vinegar sprinkled on at the end of cooking time. And Parmesan cheese never hurt anybody.
Brussels Sprouts and Bacon
1/2 pound bacon cut into small pieces
2 dozen Brussels sprouts, trimmed and halved
Salt and pepper to taste
Fry the bacon in a skillet over medium-high heat until crispy.
Take the bacon out of the pan (set aside until needed) and leave the grease in there.
Add the Brussels sprouts to the pan, stir them until they're nicely coated in the bacon grease, and cover the pan with a lid. Reduce the heat to medium-low. Cook for 5 minutes.
Add the bacon back into the pan. Cook, uncovered, for a few more minutes or until the Brussels sprouts are as tender and/ or browned as you want. You can cover the pan again if you wish (especially if you want the Brussels to be super soft); just keep an eye on them so they don't scorch.
Season with salt & pepper if needed. Serve immediately.
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