“We partner with local ranchers, farmers and watermen to offer the freshest products available on a daily basis and our menus reflect that,” says Chef Haas of Encantada. “I’ve created a menu with more vegetables, grains and fruits in a starring role. This is one of my favorite fall and winter staples.”
French Onion Soup
Ingredients
- 5 tbs. olive oil
- 1 tbs. butter
- 8 cups yellow onions thinly sliced
- 3 cloves garlic minced
- 1/2 cup port wine
- 2 cartons vegetable broth 32 oz. each
- 1/2 tsp. pepper
- 1/4 tsp. salt
- 12 slices ciabatta bread 1/2 inch thick
- 2 large cloves garlic peeled and halved
- 3/4 cups gruyere and fontina cheese shredded
Instructions
- In a Dutch oven or large pot, heat 2 tablespoons of oil and butter over medium heat. Add onions; cook and stir until softened, 10-13 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 minutes longer.
- Stir in port wine. Bring to a boil; cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for 1 hour. Meanwhile, preheat oven to 400°. Place ciabatta slices on a baking sheet; brush both sides with remaining oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic.
- To serve, place 2 oven-safe bowls on a baking sheet. Place 2 toasts in each. Ladle with soup; top with cheese. Broil until cheese is melted. Enjoy!!
This lemon and dill salmon recipe from Elite Jakob celebrates the delicious colors, aromas and tastes of spring.
This roasted eggplant recipe from Elite Jakob is easy, quick and delicious, perfect as a side dish, for brunch or next to fish or chicken or meat dishes.
You can bake these no-flour, no-white sugar blueberry muffins from Elite Jakob in a regular muffin tin or as bite-size mini muffins.
A year-round favorite is reimagined for the Festival of Freedom.