French Onion Soup!ย 

Do you ever just get stumped on what to cook for yourself or your family? As a Chef, there are times when I can be really whimsical and creative in my own home kitchen. But when you have a picky 2 1/2 year old it gets a little crazy sometimes to think up meals that they’ll eat. To be honest though, sometimes it’s easier feeding my daughter than it is to feed myself!

I suppose it’s because of the repetitive aspect. The food rut. That’s where we tend to make and eat the same foods on a loop, over and over again because it’s either quick, easy, doesn’t require too much thought, or all of the above. We all need some inspiration to help motivate us, right?

Well here in SoCal where I live, the weather’s starting to go through “the change”. ๐Ÿ˜› Meaning that the temperature’s starting to get a little colder. Out of nowhere I had this wicked craving to make French Onion Soup. Does that ever happen to you? You start craving something all friggin’ day long and you just have to have it or make it? So, that’s exactly what I did.

I started by slicing up 4 medium sized onions. 2 yellow and 2 red. That just happened to be what I had on hand, but you can use whatever combo of onions you like, including shallots, scallions, etc. They all have a delicious flavor profile that will add to the end result of your soup if you decide to make some for yourself.

Then I added about 1/4 cup of olive oil to my cooking pot ( at medium heat) and added in the sliced onions to begin caramelizing them and cook them down. My goal here is to brown the onions and release their natural sugars without burning them. This, for me, took about 25 minutes.

Once my onions were nice and sexy, I added 3 cloves of crushed garlic, thyme, ( fresh or dried) 3 cups of beef stock (I just happened to have some) and 3 cups of water, salt and pepper. That was it. I let that cook on a medium low flame for about 1 1/2 hours, reducing the broth by at least a third to help concentrate those flavors. I found myself adding more salt and about 1 1/2 teaspoons of sugar to help balance that savory sweet taste I was looking for.


Of course you can also use chicken stock, vegetable stock, or plain water to make this soup. Just adjust the seasonings to your liking. This recipe is by no means a traditional version of French Onion Soup, just my way of making it, especially when you have to make changes based on what you have in your fridge or cupboard.

However, another key element to this soup is cheese and croutons! When you order this at a restaurant it typically comes garnished with a crouton completely covered in thick, melted, glorious, golden brown bubbly broiled Gruyere or Comte cheese! Well… I didn’t have any of that ๐Ÿ˜ I did have some Swiss, Mozzarella, and some good old fashioned white bread! So I fired up the oven to 350 degrees, put my bread on a sheet pan, added the cheeses and let them get nice and toasty for about 20 minutes.

Then I ladled my soup into a bowl, cut up the croutons into bite sized pieces and placed them right on top of the soup. Man oh MAN was this a delicious meal! Granted, it wasn’t exactly what I would make in a restaurant setting or even be served as a diner, but that’s not the point. I was able to achieve the flavors and textures I was looking for simply by working with what I had, and not letting the lack of certain other ingredients prevent me from making the soup anyways.


I think that’s what happens to us in our kitchens as well… We’ll look around and go, I don’t have this, or I only have 3 of the 5 things I need to make it, and then we end up making something else instead of just giving it a go and thinking outside the box. Cooking requires a lot of compromise and last minute changes, and it’s in those moments that we create something really unexpected. One of the most important things to do when cooking is to keep it simple. Simplicity.

And of course, cook with lots of love. From the heart. โค๏ธ I was really happy with the way the soup came out and was glad that I decided to make it! I hope this helps inspire you to get in your kitchen and make a soup, or even order a bowl of French Onion next time you go out to eat and it’s on the menu. Thanks a lot for hanging with me! Cheers, hugs & meows!
Nikki Meow

Top photo courtesy of Google ๐Ÿ˜‰

Hot Sssauce is Top Boss, Baby!

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They say some like it hot. Although I don’t take my love of spicy food to the atomic level, I do like a nice kick to certain things from time to time. For example… I love a Gyro or Philly Cheesesteak with Tabasco. I also love me some Frank’s Red Hot on a chicken sandwich or of course, buffalo chicken wings! And then there’s Sriracha to drizzle over some noodles or add the perfect amount of spice when I make my own peanut sauce. And Sambal, and Chipotle, and Cholula, and Green Chili and… Ok. You get my drift, right? There’s a whole world of yummy hot sauce’s out there and they all bring both flavor and heat to the table.
Now my boyfriend Jay takes his love of spice to a whole other level. He’ll eat raw spicy chili’s like Jalapeรฑo’s, Serrano’s, Hot Italian Peppers, Red Chili’s and STILL add more hot sauce on top of that with pretty much every meal. As far as he’s concerned, the hotter the better! What is it about eating spicy food that’s so appealing? I mean, it’s almost punishing if the heat keeps building up as you go, yet it also gives you a sort of rush, doesn’t it?
Here’s a few tid bits I’ve learned along my spicy culinary journey…

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Peppers are members of the Nightshade family and are related to Eggplants and Tomatoes, and although we eat them as a vegetable, technically they’re a fruit. We do that with a lot of produce, don’t we? It’s all in the mind… ๐Ÿ˜‰
Capsaicin is the main bio active compound which provides their unique hot taste and other health benefits. Chili peppers are full of vitamins and minerals, such as Vitamin C, which helps support your immune system, and is an antioxidant, Vitamin B6 helps to boost your energy and metabolism, Vitamin K1 is important for healthy bones and kidneys, Vitamin A, which starts out as beta carotene in the chilis, Copper, another antioxidant important for strong bones and healthy neurons, and Potassium, which is a mineral that serves a variety of purposes to the body and may help in preventing heart disease.

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Capsaicin also helps to promote weight loss by giving your metabolism a boost. By the way… If you over indulge while eating something spicy, drinking water won’t cool your mouth down. Capsaicin is lipid soluble, so drinking milk, eating rice or even bread helps to break up the heat.
Capsaicin also has this crazy reputation for relieving certain kinds of pain and is even used in topical creams to rub on particular types of wounds and to alleviate Arthritis! How cool is that? Now I’m not saying to start scarfing down raw chilis or taking shot glasses full of hot sauce as a chaser ( although I’m sure we all know someone who would… ๐Ÿ˜) but incorporating some spice to your food life might not be such a bad idea.

Make a spicy pico de gallo, or add some sliced Jalapeรฑo’s to your next bowl of soup or chili. Add some to your eggs. Buy some hot sauces to try out and start sprinkling some on your pasta, rice, steak, fish, you name it. Why not? Just remember not to touch your face, eyes and um… other places without washing your hands thoroughly or you’ll be in for quite a spicy, burning surprise!

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It’s the oils from the chili peppers that sticks to our skin. Dish soap actually works really well at getting rid of hot pepper hands ๐Ÿ˜‰
Well meows… I hope this little blog inspires you to be adventurous and gets your mouth watering for something spicy and delicious. I’d love to hear about what some of your favorite hot sauces and spicy dishes are! Thanks for hanging with me ๐Ÿ’– Cheers, hugs & meows!

Nikki Meow

Disclaimer : Some photos courtesy of Google ๐Ÿ˜Š