Rachael Ray: One of My Favorite Daytime Shows

One of my favorite daytime shows is Rachael Ray. She seems like a down to earth kind of gal who’d make a great next door neighbor. I love how easy her recipes are and have incorporated several of them into our daily menu.

My Version Of Rachael Ray’s  Onion Soup

Last night I made  Onion Soup. Since I didn’t have some of the ingredients Rachael’s recipe called for I improvised. That’s actually how I cook anyway. Sometimes I follow a recipe and most of the time I make it up as I go along. Mine turned out just as good as her’s and just as easy.

6 large onions
2-3 gala apples (cored, peeled, & chopped)
1 bay leaf
Salt and pepper to taste
Italian seasoning (she uses ground thyme)
3 tbsp butter
1 tbsp Newman’s Own Balsamic Salad dressing (instead of balsamic drizzle . .  . whatever that is)
1 quart chicken stock (she uses beef stock . . . I didn’t have any)
2 cups sliced mushrooms (her recipe doesn’t call for mushrooms, but if I can add them to anything, I will)
Garlic bread (my husband came home with already prepared garlic bread from the store instead of baguette . . . guess he didn’t know what I was talking about)
Mozzerella – shredded

Melt the butter over medium heat in a large soup pot and add the onion, bay leaf, ground thyme, salt and pepper. Cook the onion until soft, about 20 minutes.

Add the apples, balsamic dressing, chicken stock, and cook for another 10 minutes.

Arrange the slices of garlic bread on a cooling rack set over a baking sheet and bake for 5-6 minutes. Top the bread with mounds of mozzerella and bake 2 minutes more to melt the cheese.

Serve soup in bowls topped with garlic/cheeze bread.

This was sooo good! It took all of about 30 minutes to prepare and less time to eat, lol.

Tagged with: onion soup • Rachael Ray

Filed under: Recipes

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