Rieslingonionsoupwithherbedcroutons Recipes

CARAMELIZED ONION SOUP WITH SWISS CHEESE & BASIL CROUTONS

Steps:

• Sauté onions and garlic in oil and butter in a large soup pot over medium heat until soft and golden brown, about 20-25 minutes.
• Add black pepper and thyme to onions. Cook 1 minute. Then add red wine, cook about 1 minute while stirring and scraping any bits off the bottom of the pan.
• Add water and bouillon to pot. Bring soup to a boil. Reduce heat to low. Cover and simmer, stirring occasionally for 20 minutes. (Double check to see if it needs any salt and pepper added to taste).
• In a bowl, combine cheese, basil, pepper and mayo. Spread over one side of each bread slice.
• Ladle soup into oven-safe bowls. Top each soup bowl with bread, cheese side up, making sure to cover entire soup surface with a layer of bread. (My soup mugs are quite large, so I use 2-3 baguette slices per serving).
• Broil 2-3 minutes until the cheese begins to melt and brown a bit.

SLOW COOKED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking pan with aluminum foil and spray with cooking spray.
• Place ribs onto the prepared baking sheet. Season both sides with grill seasoning.
• Bake ribs in the preheated oven for 30 minutes; flip ribs over and bake an additional 15 minutes. Cut ribs apart and place into a slow cooker.
• Mix ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and garlic in a bowl until thoroughly combined; pour sauce over ribs. Stir to coat. Cook ribs on Low until tender, 4 to 6 hours; stir occasionally.

GERMAN RIESLING SOUP

Steps:

• Melt the butter in a soup pot; add the turnips, leeks, and onion, and season with the salt and pepper.
• Cover and cook the vegetables over medium heat until soft and tender, about 20 minutes, stirring occasionally to make sure they do not brown.
• Add the wine to the vegetables and simmer over medium heat to reduce by about one half- this will take about 10 minutes.
• In a blender, process the soup to a coarsely-textured puree.
• Return the soup to the pan, add the broth, and simmer for 3 or 4 minutes.
• Add the cream and continue to simmer for 3 to 4 minutes more to thicken slightly.
• Serve the soup in warmed bowls with a sprinkling of parsley on top.