gratin

A shell pasta with an extra tasty onion soup served in a mug topped with a light gratin, fresh parsley and crunchy bread crumbs. French Onion Soup Pasta in a Mug is a great way to revamp your onion soup leftovers! This is my first ever mug meal! Actually, I went to buy the mugs extra for this recipe. A shell formed pasta served with a leftover of onion soup and a light gratin on top with a few bread crumbs to recall the “french onion soup bread”, plus it gives the meal an extra crunch. It’s quite simple to make and tasty, so if you have any onion soup leftovers at home, this French Onion Soup Pasta in a Mug is the way to go! A Catalan tradition as inspiration French Onion Soup Pasta in a Mug The shell formed pasta The shell pasta is something you don’t get to see often…

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Appetizers

Double Onion Soup

By thefoodolic January 5, 2017

This is two soups in one for an extra tasty onion soup. Don’t we all love a good onion soup? Imagine combining an onion cream with a french onion soup! The result is just exponentially delicious! This soup is a merged of the classical French onion soup and an onion veloute (cream). It’s broth is made the onion cream way, which is basically a blended onion soup, then to keep the onion bites from the French version, I’ve added an extra 2 onions. It’s got a bite to it, although less onion pieces as the traditional French onion soup. Double the flavors but not the work, it’s important to clarify: it’s just an extra step (blend the soup) then the normal onion soup, so no extra work. How the idea took form I was feeling like an onion soup to warm me up on a cold winter day, and since I already had a traditional French…

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Main Meals

Swiss broccoli gratin

By thefoodolic September 21, 2016

Swiss broccoli gratin is a touch healthier way to eat a bunch of good Swiss cheese. When I say Swiss cheese, I don’t talk here about the American swiss cheese with holes… no.. no… I talk about the two delicious cheeses types they often use in Switzerland to make their famous cheese fondue; the famous Vacherin Fribourgeois and Gruyère cheeses. Passing by Switzerland this summer, I had to make a stop at the Fromagerie (cheese store) to get some of the best cheeses on this planet. This recipe is, of course, possible to make with other cheeses, but the ultimate mix of Vacherin fribourgeois, a more elastic cheese type and Gruyère a strong and firm one is a “must try” combination. This recipe I’ve made on our way back from Switzerland, based on the traditional dish fondue moitié-moitié (cheese fondue), but a tad lighter (using less cheese) and containing some veggies (broccoli and…

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Main Meals

Cauliflower Mornay

By thefoodolic April 13, 2016

Cauliflower Mornay is basically a cheesy béchamel sauce covering cooked cauliflower with some aromatics to give it un ‘je ne sais quoi’. So simple and impossible to miss, a great way to make the kids eat their veggies. What is Mornay? First of all a Mornay sauce is basically the same as a béchamel sauce but with cheese to it, making this lovely golden gratin finish on top! A perfect sauce to make your kids fall in love with any type of veggies. Cauliflower Mornay comes without using crazy amount of cheese or butter. Yes, you’ve heard me, it’s mostly milk in there! There is a spoon or two of butter, some flour and cheese amount is up to you again, if you prefer a lighter meal go lower… but in the end compared to the famous Hollandaise this Mornay sauce is a tad healthier. A great side kick to…

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Appetizers

Onion soup

By thefoodolic April 10, 2016

A drunken onion soup, filled with flavors, thyme, wine and a final touch of brandy to warm us up on a cold winter day. Finishing it up under the grill to melt that tasty gruyere cheese on the crunchy piece of bread slowly getting soak with the soup. To warm up our hearts before the heat comes, why not eat a tasty, french onion soup. Those are quite popular from where I’m from; Quebec… As one know, that place has an eternal winter and this soup helps them to keep warm. I find it always a bit tricky to eat those heavy soups as an appetizer, with the extra cheese on top… It’ s supposed to be a appetizer but I consider it more of a main meal. The french use quite a lot of butter in it, this version is lighter in butter. Also, in culinary school in Spain they made…

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