Ingredients

• 8–10 onions (yellow/red, sliced)
• 3 tbsp butter
• Kosher salt
• White wine (e.g., Gewürztraminer or Chardonnay)
• 10 oz beef consommé
• 10 oz vegetable or chicken broth
• 10 oz apple cider
• Bouquet garni (thyme, parsley, bay leaf)
• Bread slices (toasted)
• Fontina, mozzarella, or Parmesan cheese
• Lemon juice (optional)
• Cognac (optional)

Instructions

1. Caramelize onions with butter and salt in a skillet over low heat for 45–60 minutes.
2. Deglaze with white wine and reduce.
3. Add consommé, broth, cider, and herbs. Simmer 20 minutes.
4. Add cognac or lemon juice to finish. Remove herbs.
5. Ladle soup into ovenproof crocks, top with toasted bread and cheese.
6. Broil until cheese is melted and bubbly.

Ingredients

Major Ingredients

• 2 chicken breasts, halved
• 16 oz gnocchi
• 3 carrots, diced
• 3 celery stalks, diced
• ½ onion, diced (optional)
• 1–2 cups fresh spinach
• 3 cups chicken broth
• 2 cups milk
• 2 cups heavy whipping cream

Minor Ingredients

• 1 tablespoon oil (plus extra for seasoning)
• 4 garlic cloves, minced
• ¼ cup all-purpose flour
• 4 tablespoons butter
• Garlic and herb seasoning (to taste)
• Thyme (to taste)
• Italian seasoning (to taste)
• Salt and pepper (to taste)

Instructions

1. Season chicken with oil, garlic and herb seasoning, and thyme.
2. Sear in pot over medium-high heat, 4–5 mins per side. Set aside.
3. In same pot, melt butter. Add celery, carrots, and onion. Cook 6 mins.
4. Add garlic, cook 1–2 mins. Stir in flour and cook 2–3 mins.
5. Add broth, milk, and cream. Stir and simmer.
6. Season soup base. Shred chicken and return to pot.
7. Stir in spinach and bring to a boil.
8. Add gnocchi, cook 2–3 mins until tender.
9. Serve hot.

Notes

Can reduce cream for a lighter version. Seasonings may be adjusted to taste.