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Delicious Recipes: French Onion Soup Warms and Satisfies, and Cara Cara Dream Oranges are a Zesty Treat

07 Mar 2018 Amy Poore
Delicious Recipes: French Onion Soup Warms and Satisfies, and Cara Cara Dream Oranges are a Zesty Treat Amy Poore

I don’t know why I haven’t done French onion soup more often – but this month, it’s happening. My husband tells me it’s the best version he’s ever had, which thrills me. And any recipe that begins with “1 stick of butter” has to be good, right?  

Cara Cara oranges are delicious and tart. They’re perfect for roasting! Grab some at the market this week and make this Dream Oranges recipe. It’s a gorgeous, satisfying, sweet treat.  

Have fun in the kitchen this month, and as always, bon appétit! 

French Onion Soup

1 stick butter 

5 sweet onions, halved and sliced 

3 garlic cloves 

3 fresh thyme sprigs 

3/4 cup red wine 

3 tablespoons flour 

6 cups beef broth 

Salt/pepper to taste 

French bread, sliced into 1-inch pieces 

8 ounces fontina cheese, grated 


In a large heavy pot, melt butter and cook onions, garlic, bay leaves and thyme on medium heat, stirring occasionally until soft and caramelized - around 25-30 mins. 

Pour in wine and bring to a boil, reduce heat and simmer until wine has evaporated (5-10 minutes). 

Discard bay leaves and thyme twigs. 

Turn heat to low and sprinkle the flour over onions and stir to completely combine. Cook for 5-10 minutes, stirring occasionally.  

Add in beef broth and bring to a boil. Reduced heat to a simmer and cook for 10-15 minutes. 

Season with salt and pepper to taste.

Once soup is cooked, preheat broiler, and arrange bread on a backing sheet (one layer). Top with cheese and broil until brown and bubbly.

Place soup in bowls and top with cheese toasts.


Cara Cara Dream Oranges 
4 Cara Cara oranges, cut into 8 wedges 
1/2 cup light brown sugar 
1/4 cup pistachios, shelled and chopped 
2 tablespoons honey 
Preheat oven to broil.

Arrange oranges on lined baking sheet and evenly sprinkle brown sugar over oranges. 

Broil oranges for 3-5 mins, making sure not to burn. 

Arrange oranges on serving plate, sprinkle with pistachios and drizzle with honey. 

*Note - for easier consumption, you can peel oranges first, but it’s not quite as pretty. 

Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.  

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