French Onion Soup (Anne Burrell's recipe)

• Extra-virgin olive oil
• 8 large onions, thinly sliced from stem to root end
• Kosher salt
• 6 ounces dry sherry
• 4 bay leaves
• 1 bundle thyme
• 2 quarts chicken stock
• 12 thin slices baguette
• 1/2 pound Gruyere, grated
• 1/2 bunch chopped chives

Coat a large deep pot with olive oil. Add the onions and sprinkle generously with salt. Bring the pan to a medium heat. Stir the onions to coat with oil. Cover the pot and sweat for 15 to 20 minutes.

Once the onions have gotten very soft and let off a lot of water, remove the lid and let the onions cook low and slow. That's right low and slow to really develop their rich brown color and sweet flavor. There is no shortcut or rush for this, do not try! Caramelized onions take a long time, about an hour, accept it and move on. 

Morrocan Spiced Chickpea Soup

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 1 large onion, medium diced
• 6 to 8 cloves garlic, pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet paprika
• 1 (14.5-ounce) can chopped tomatoes
• 3 (15-ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth or reduced-sodium chicken broth
• 1 teaspoon sugar
• Kosher salt
• freshly ground black pepper
• several kale leaves (to taste)

Green Lentil and Canadian Bacon Soup

My friend Sandi started the lentil soup trend and really got me into the game. My soup is obviously not entirely vegetarian, but the meat in it is very lean, as you know Canadian bacon is recognized for its lack of fats. Without further ado, let's proceed:

- 1/2 lb lentils, picked and rinsed

- 2 stalks green celery, chopped

- 1 large yellow onion, chopped

- 1/2 lb Canadian bacon, finely diced

- 4-6 cups chicken broth

- 2 garlic cloves, chopped

- 1 pinch dried thyme

- 1 bay leaf (optional)

- olive oil

- salt and pepper to taste

Pear Risotto with Prosciutto and Fried Sage Leaves

• Olive oil, or canola oil
• 4 thin slices prosciutto, (2 ounce), 2 sliced crosswise and 2 finely chopped, divided
• 4 fresh sage leaves, plus 1 tsp minced fresh sage, divided
• 6 cups reduced-sodium chicken broth
• 1 tbsp extra-virgin olive oil
• 2 tbsp minced shallot
• 1 cup arborio, carnaroli or other medium-grain Italian rice
• 2 cups finely diced peeled ripe Bosc pears, (about 2 pears), divided (I didn't peel them)
• 1/3 cup dry white wine
• 2 tbsp grated Parmigiano-Reggiano, plus more for serving if desired
• 1 tbsp butter
• Freshly ground pepper, to taste

Orange and Lemon Chicken Drumsticks

A very simple and cute recipe, not costly at all, just the right thing at a time when vegetables are not so abundant, but we feel the need for some fresh flavours on the plate.

Ingredients: 

- 6 chicken drumsticks (feel free to use 8, or a whole chicken, cut in pieces)

- 3/4 stick butter

- salt and pepper to taste

For marinating the meat:

- 1 orange

- 1 lemon

- 1 medium onion, very finely sliced

- 1 tablespoon olive oil

- 10 drops Tabasco

Cosi-style Tomato Basil Soup with Crisp Rosemary Flatbread

I am a fan of the tomato-basil soup at Cosi, I must've had it at least half a dozen times in the past two weeks. The other day I thought I should try and find the recipe on the net, and I came across something that looked promising. However, after I began making it, I discovered it needed adjustments, as the recipe I had found did not have enough liquid for my taste. So, this is what I came up with, for 4 servings:

For soup:

- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes

- 2 cups chicken broth (can be replaced with vegetable stock if desired)

- 1 cup heavy cream, heated (can be replaced with half and half, or with milk)
- 12-14 leaves fresh basil, chopped

- 1/4 tsp white pepper

- salt