Ingredients

• 1/2 pound firm white onions, sliced
• 1/4 cup butter
• 2 tablespoons corn oil
• 1 quart chicken broth
• 3 tablespoons flour
• 1 quart beef broth
• 8 slices French bread
• Swiss cheese, shredded
• Parmesan, grated

Directions

Sauté onions in butter and oil until onions are transparent, but not well browned. When tender, turn heat to lowest point and sprinkle with flour, stirring vigorously. Pour into Dutch oven and stir in broths. Heat thoroughly and divide among 8 oven-proof bowls. Float a slice of bread atop each serving.
Mix equal parts of cheese to smooth paste and spread over bread. Place all bowls on oven rack 4 inches from broiler heat and broil until cheese melts. Serve at once. Leftover soup freezes well up to 6 months.

Ingredients

• 1 large can (1 lb 13 oz) plus 1 small can (15.5 oz) black beans
• 2 tblsp olive oil
• 2 carrots, peeled and diced
• 2 ribs celery, trimmed and diced
• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 2 chipotle peppers in adobo, drained and chopped
• 2 cans (14 oz each) vegetable broth
• 1 envolope ham-flavored concentrate (Goya)
• 1 tsp dried oregano
• 2 cups water
• 1 cup sour cream, optional

Directions

Drain and rinse all beans. Set aside. Heat oil in 5 quart stock pot over medium heat. Add carrot, celery, onion and garlic. Cook over medium heat for 5 minutes. Stir in chopped chipotle peppers.

Once onion and garlic are fragrant and slightly softened, pour in veg broth, ham flavoring, oregano, water and beans. Bring to a simmer. Reduce heat to medium-low and cook, covered, for 20 minutes, uncovering occasionally to stir.

Puree soup in batches and serve warm with sour cream, if desired.

Source: Family Circle (January 2005)

Ingredients

• 1 pound lean ground beef
• 1 teaspoon vegetable oil
• 2 (15 ounce) cans black beans
• 2 (15 ounce) cans kidney beans
• 2 (14.5 ounce) cans diced tomatoes
• 6 ounces tomato sauce
• 1 onion, finely diced
• 1 green bell pepper, chopped
• 1 (1.25 ounce) package taco seasoning mix
• 1 (1 ounce) package ranch dressing mix

Directions

In a medium sized stock pot, brown ground beef in oil. Add undrained black beans, undrained kidney beans, diced tomatoes, tomato sauce, onion, green bell pepper, taco seasoning mix and ranch salad dressing mix. Bring to a boil and then simmer for 10 to 15 minutes, or until heated through.

Ingredients

• 1/4-teaspoon salt
• 1/3-teaspoon paprika
• 2 tablespoons creamy-style horseradish
• 1-tablespoon ketchup
• 1/2-cup mayonnaise
• 1/8 teaspoon dried oregano
• 1 pinch ground black pepper
• 1/3-teaspoon cayenne pepper

Directions

Mix together and chill. Serve with Blooming Onion.

Ingredients

• Cloves – 2
• Onion – 1 peeled
• Bayleaf – 1
• Milk – 450 ml
• Fresh breadcrumbs – 75 g (3 oz)
• Butter – 15 g
• Single cream – 2 tbsp

Directions

1. Stick 2 cloves into the onion and put in a saucepan with the bayleaf and milk.

2. Bring slowly to a boil, remove from the heat, cover and leave to infuse for 10 minutes, then remove the bayleaf and onion.

3. Add the breadcrumbs, return to the heat, cover and simmer for 10-15 minutes, stirring occasionally.

4. Stir in the butter and cream and serve immediately.

Traditionally, this sauce is served with roast poultry or game.