Recipes at - Classic French Onion Soup

Classic French Onion Soup – Recipe

“An easy and classic French Onion Soup recipe adapted from Julia Child’s famous book, Mastering the Art of French Cooking:” – Marissa

Staple autumn/winter soup: a bowl full of flavor topped with gooey cheese bread.


  • 3 tablespoons butter
  • 1 1/2 pounds onions thinly sliced (I used Maltese onion)
  • Baguettes or Crusty bread
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon sugar (helps the onions to caramelize)
  • 3 tablespoons all-purpose flour
  • 8 cups beef broth
  • 1 cup dry white wine
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
  • 2 tablespoons Cognac
  • salt and freshly ground black pepper to taste
  • 3 ounces finely grated Gruyère cheese

Recipes at - Classic French Onion Soup


Melt butter in a large soup pot over medium heat. Add onion and stir to coat. Reduce heat to low; cover and cook 15 minutes.
Meanwhile, make the toasted bread cubes (croutons): Preheat oven to 200°C.
Line a baking sheet with parchment paper and spread bread cubes in a single layer. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside.
Uncover onions and stir in salt and sugar. Raise heat to medium-low; cook 30 to 40 minutes, stirring often until onions have caramelized to a deep golden brown. Add flour; cook and stir 3 minutes to remove the flour taste.
Add thyme, wine and broth to onion mixture and stir. Increase heat to medium and bring to simmer. Let simmer, stirring occasionally, 30 to 40 minutes to your desired taste and consistency. Remove from heat and stir in Cognac. Add salt and pepper to taste
Preheat broiler  (alternatively your oven).
Ladle soup into 6 broiler-safe individual serving bowls. Top each bowl with 1/6 each of the toasted bread cubes and shredded cheese. Arrange bowls on a baking sheet and place under broiler. Broil until cheese is melted and bubbly. Serve.

Garnish with extra virgin olive oil, Parmigiano Reggiano, and fresh basil.

Serve immediately or refrigerated.


Recipe source: Pinch and Swirl

Recipes at - Spinach Salad with Berries, Kiwi and Goat Cheese

Spinach Salad with Berries, Kiwi and Goat Cheese – Recipe

If you are looking for a light and fruity summer salad, look no further! This Spinach Salad with Berries, Kiwi and Goat cheese is one of our favourites.

Perfect for a light dinner with some crusty bread or paired with grilled chicken breast as a side salad.



  • 5 good handfuls of spinach
  • 5-6 large strawberries, quartered
  • 2-3 kiwis, peeled and sliced
  • 1 small box of blueberries (about 125g)
  • 120g goat cheese
  • 3 tbsp hazelnuts, toasted and chopped


  • 1 tbsp honey
  • 3 tbsp oil (sunflower oil)
  • 1 tbsp water
  • 1 1/2 tbsp white balsamic vinegar
  • 1 tbsp dijon mustard
  • 1/4 tsp salt

Recipes at - Spinach Salad with Berries, Kiwi and Goat Cheese


Dressing: in a glass canning jar that can be closed with a lid, add honey and microwave for 10-20 seconds for the honey to combine with the other ingredients. Allow to cool, add the other ingredients, and shake well. Set aside.

Lightly toss all but a handful of the spinach in the dressing, and place in serving bowl. The dressing should only lightly cover the greens, so start slowly and add more as required. Scatter the remaining spinach on top. Introduce the strawberries, blueberries and kiwis over the salad. Top with crumbled goat cheese and toasted hazelnuts. Serve immediately, with crusty bread if desired.

To toast the nuts:
Use hazelnuts without the papery skins. To toast, spread the hazelnuts in a single layer on a rimmed baking sheet and place in a preheated 375°F oven. Toast for about 10 minutes until lightly browned. If the nuts still have the skins on, transfer them while they’re hot, to a clean kitchen towel and rub the nuts with the towel to remove the skins.


Recipe source: HeatherHomemade