Onion Soup - submitted by Stephanie

1/4 cup butter
3 onions, thinly sliced
1 teaspoon white sugar
1 tablespoon all-purpose flour
2 1/2 cups water
1/2 cup red wine
2 (10.5 ounce) cans condensed beef broth
1 French baguette
8 ounces sliced Swiss cheese

Melt butter or margarine in a 4 quart saucepan. Stir in sugar. Cook onions over medium heat for 10 minutes, or until golden brown.
Stir in flour until well blended with the onions and pan juices. Add water, wine, and beef broth; heat to boiling. Reduce heat to low. Cover soup, and simmer for 10 minutes. Cut four 1 inch thick slices of bread from the loaf. Toast the bread slices at 325 degrees F (165 degrees C) just until browned, about 10 minutes. Reserve the remaining bread to serve with the soup. Ladle soup into four 12 ounce, oven-safe bowls. Place 1 slice toasted bread on top of the soup in each bowl. Fold Swiss cheese slices, and fit onto toasted bread slices. Place soup bowls on a cookie sheet for easier handling. Bake at 425 degrees F (220 degrees C) for 10 minutes, or just until cheese is melted


Potato Leek Soup

3 large leeks

1 tablespoon olive oil

1 tablespoon butter

1/3 cup white cooking wine

5 golden potatoes cut into small cubes

32 oz. chicken broth

1 tbs. Thyme or 2 tbs. Fresh Thyme

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup fat  half and half


Cut off roots and  get rid of any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Rinse leeks thoroughly. In a large pot, saute leeks in butter and add cooking wine, simmer and add chicken broth, thyme and potatoes. Bring to a boil and reduce heat to medium. When potatoes are tender add half and half and salt and pepper. Serve with Garlic toast or salad.


Fresh Pea Soup

2 tablespoons butter
2 medium shallots, finely chopped
2 cups water
3 cups fresh shelled green peas
salt and pepper to taste
3 tablespoons whipping cream (optional)

Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes. Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.


Chicken Stew 'Fricot'

1 tablespoon butter
1 (2 to 3 pound) whole chicken, cut into pieces
1 onion, chopped
5 carrots, chopped
6 potatoes, cubed
2 teaspoons dried savory
salt to taste
ground black pepper to taste


Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes. Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.