A Gift from me to you all.....An original recipe from Chef Elle!

[Guest guest]

I see salsa in all sizes here too. This is a yummy sounding recipe

Donna

Sent via BlackBerry from T-Mobile

 

 

Momcat <Momcat55

 

Wed, 12 Dec 2007 09:30:02

 

Cc:edeskin

Re: A Gift from me to you all.....An original recipe

from Chef Elle!

 

 

This soup sounds just wonderful!

 

Can you give us an idea on the ounces of the " large " jars of tomato juice

and salsa?

 

At least here, salsa sizes range from 8 oz to 16 and even 32 oz. (that one

would definitely be a " large " !!)

 

Juices are 16 to 30 to 32 oz.

 

Thanks!

 

On 12/12/07, Ellen Deskin <edeskin@btopenworld

<edeskin%40btopenworld.com> .com> wrote:

>

>

>

> Hi All,

>

> Merry Christmas and a Happy New Year to you and your families.

>

> This recipe I came up with a few years ago while playing in the kitchen

> with ingredients I had on hand. I have since perfected my original recipe

> and have tested it out on many guinea pigs to some very good reviews

> including my husband who HATES spices of any kind...LOL....Little does he

> know that I use garlic in everything!!!! Anyway, I wanted you to be the

> first to get the recipe once I was ready to publish it. I do hope you enjoy

> it and if there are any comments either way I would love to hear them.

> Enjoy!!

>

> CHEF ELLE'S SALSA ONION SOUP

>

> 4 large or 6 medium onions, peeled, cut in half and sliced

> 4 tbsp butter or margarine ( butter gives a richer taste)

> salt and pepper to taste

> 1/4 cup sherry, white wine or red wine

> 1 large jar of salsa, mild, medium or hot to your taste

> 1 large can of tomato juice (not V 8)

> grated cheese such as Mozzarella, Cheddar, Provolone

> French bread, sliced 1/2 to 3/4 inches.

>

> I

> Recent Activity

>

> - 94

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> on .

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>

 

[Guest guest]

Hi All,

 

Merry Christmas and a Happy New Year to you and your families.

 

This recipe I came up with a few years ago while playing in the kitchen with

ingredients I had on hand. I have since perfected my original recipe and have

tested it out on many guinea pigs to some very good reviews including my husband

who HATES spices of any kind...LOL....Little does he know that I use garlic in

everything!!!! Anyway, I wanted you to be the first to get the recipe once I was

ready to publish it. I do hope you enjoy it and if there are any comments either

way I would love to hear them. Enjoy!!

 

CHEF ELLE'S SALSA ONION SOUP

 

4 large or 6 medium onions, peeled, cut in half and sliced

4 tbsp butter or margarine ( butter gives a richer taste)

salt and pepper to taste

1/4 cup sherry, white wine or red wine

1 large jar of salsa, mild, medium or hot to your taste

1 large can of tomato juice (not V 8)

grated cheese such as Mozzarella, Cheddar, Provolone

French bread, sliced 1/2 to 3/4 inches thick OR round Rusks

 

Slice onions and separate the layers.

 

In a large pot melt the butter. Add the onions and over low heat with a cover

sweat them until they are light golden brown. Add the salt and pepper to taste

and stir to incorporate. Add the sherry, jar of salsa and tomato juice. Allow to

simmer for 30 minutes.

 

Meanwhile, toast the French bread and cover it with the cheese. Pour soup into

crocks and lay bread slices on top filling in with extra cheese as needed.

 

Place crocks under broiler until cheese is melted and bubbly with a hint of

browning. Serve and enjoy!

 

NOTE:

 

This is a very warming soup an a cold day.

 

If you like you can add some garlic to the onions while they are sweating.

 

You may omit the sherry without a problem to the over all taste.

 

If using Rusks do not toast.

 

 

 

[Guest guest]

This soup sounds just wonderful!

 

Can you give us an idea on the ounces of the " large " jars of tomato juice

and salsa?

 

At least here, salsa sizes range from 8 oz to 16 and even 32 oz. (that one

would definitely be a " large " !!)

 

Juices are 16 to 30 to 32 oz.

 

Thanks!

 

 

On 12/12/07, Ellen Deskin <edeskin wrote:

>

>

>

> Hi All,

>

> Merry Christmas and a Happy New Year to you and your families.

>

> This recipe I came up with a few years ago while playing in the kitchen

> with ingredients I had on hand. I have since perfected my original recipe

> and have tested it out on many guinea pigs to some very good reviews

> including my husband who HATES spices of any kind...LOL....Little does he

> know that I use garlic in everything!!!! Anyway, I wanted you to be the

> first to get the recipe once I was ready to publish it. I do hope you enjoy

> it and if there are any comments either way I would love to hear them.

> Enjoy!!

>

> CHEF ELLE'S SALSA ONION SOUP

>

> 4 large or 6 medium onions, peeled, cut in half and sliced

> 4 tbsp butter or margarine ( butter gives a richer taste)

> salt and pepper to taste

> 1/4 cup sherry, white wine or red wine

> 1 large jar of salsa, mild, medium or hot to your taste

> 1 large can of tomato juice (not V 8)

> grated cheese such as Mozzarella, Cheddar, Provolone

> French bread, sliced 1/2 to 3/4 inches.

>

> I

> Recent Activity

>

> - 94

> New

Members</members;_ylc=X3oDMTJnNzU0\

bWpzBF9TAzk3MzU5NzE0BGdycElkAzE2MDkyMDQwBGdycHNwSWQDMTcwNTA0MTcxNgRzZWMDdnRsBHNs\

awN2bWJycwRzdGltZQMxMTk3NDY3ODcy>

> - 71

> New

Files</files;_ylc=X3oDMTJoZXJyOGRx\

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>

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= & s3= & b=50>

>

> Reach customers

>

> searching for you.

> Sitebuilder

>

> Build a web

site<http://us.ard./SIG=12jpvjnel/M=493064.10729657.11333348.8674578/D=\

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ing.php>

>

> quickly & easily

>

> with Sitebuilder.

> Parenting Zone

>

> Your home

for<http://us.ard./SIG=12j1ojgve/M=493064.11804636.12264846.8674578/D=g\

roups/S=1705041716:NC/Y=/EXP=1197475072/A=5045822/R=0/SIG=11gsqr691/*http:/\

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>

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>

> on .

> .

>

>

>

 

 

 

[Guest guest]

Ellen, this sounds absolutely fabulous, and is definitely on my “must be

tried soon” list! If only I had the ingredients in, I would make it

tonight! Do you mind if I share this with my vegetarian mastercook group,

giving you full credit and including all your original notes of course? I

am sure they would absolutely love it. If not, no problem.

Carolyn

 

_____

 

 

On Behalf Of Ellen Deskin

12 December 2007 13:50

EllenDeskin

A Gift from me to you all.....An original recipe

from Chef Elle!

 

 

 

 

 

Hi All,

 

Merry Christmas and a Happy New Year to you and your families.

 

This recipe I came up with a few years ago while playing in the kitchen with

ingredients I had on hand. I have since perfected my original recipe and

have tested it out on many guinea pigs to some very good reviews including

my husband who HATES spices of any kind...LOL..-..Little does he know that I

use garlic in everything!!-!! Anyway, I wanted you to be the first to get

the recipe once I was ready to publish it. I do hope you enjoy it and if

there are any comments either way I would love to hear them. Enjoy!!

 

CHEF ELLE'S SALSA ONION SOUP

 

4 large or 6 medium onions, peeled, cut in half and sliced

4 tbsp butter or margarine ( butter gives a richer taste)

salt and pepper to taste

1/4 cup sherry, white wine or red wine

1 large jar of salsa, mild, medium or hot to your taste

1 large can of tomato juice (not V 8)

grated cheese such as Mozzarella, Cheddar, Provolone

French bread, sliced 1/2 to 3/4 inches thick OR round Rusks

 

Slice onions and separate the layers.

 

In a large pot melt the butter. Add the onions and over low heat with a

cover sweat them until they are light golden brown. Add the salt and pepper

to taste and stir to incorporate. Add the sherry, jar of salsa and tomato

juice. Allow to simmer for 30 minutes.

 

Meanwhile, toast the French bread and cover it with the cheese. Pour soup

into crocks and lay bread slices on top filling in with extra cheese as

needed.

 

Place crocks under broiler until cheese is melted and bubbly with a hint of

browning. Serve and enjoy!

 

NOTE:

 

This is a very warming soup an a cold day.

 

If you like you can add some garlic to the onions while they are sweating.

 

You may omit the sherry without a problem to the over all taste.

 

If using Rusks do not toast.