Beef Broth Soup With Caramelized Onion Grilled Cheese

My Sweet Pea started 3 year old pre-K two weeks ago – and she’s now been battling a cold for about two weeks. I’m assuming the few days that she actually attended school, they really focused on learning how to share – because Little Miss shared her sickly germs with me (such a good sharer – I’m a proud Mama!). So after 2 weeks of little appetite, lot’s of coughing, a little fever, and 2 boxes of tissues – I am totally sick of it. I’ve finally got my appetite back, and all I can think about is a crisp gooey grilled cheese and a piping hot bowl a soup. So soup and sammie it is!

Beef Broth Soup

Stock

• 1 1/2 Lbs. beef short ribs
• 1/2 Lb. chuck steak
• 1/4 C. red wine (merlot)
• 2 carrots, rough chopped
• 2 stalks celery, rough chopped
• 1 onion, quartered
• 3 cloves garlic, smashed
• 2 tsp. salt
• 1 T. peppercorns
• 6 fresh thyme sprigs
• Water to cover (8-10 C.)

Soup

• 4 crimini mushrooms
• 2 green onions
• 1 garlic clove
• 1 tsp. chopped thyme
• salt and pepper, to taste

For stock : In a large stock pot, brown short ribs in 1 T. olive oil. Add in wine, simmer for 3 to 4 minutes. Add in chuck steak, vegetables and garlic. Pour in enough water to cover by an inch or so. Season with salt, peppercorns and thyme. Bring to a simmer and reduce heat to low. Cover and allow to slowly simmer for 3 – 4 hours.

Remove ribs and pull meat off of the bones. Shred meat and set aside for later. Remove large vegetable pieces and discard. Strain broth through a sieve lined with cheesecloth into a large bowl. Cover bowl and allow to cool. Once broth has cooled, skim fat from broth.

For soup : In a pot, bring broth and meat up to a simmer. Slice mushrooms, green onions, and garlic paper thin. Add to broth. If needed, add salt and pepper. Simmer uncovered for 20 – 30 minutes. Serve hot with grilled cheese sandwich.

Caramelized Onion Grilled Cheese Sandwich 

• 8 slices bread (5-grain Italian)
• 4 – 6 Oz. cheese, shredded (mozzarella and sharp cheddar)
• Caramelized onions (2 large onions)
• 1 T. butter, softened

Heat a non-stick skillet over medium head. Lightly coat each slice of bread with butter, place for slices (butter down) into the skillet. Top each piece of bread with 1/4 of onions and 1/4 of cheese. Top with second slice of bread (butter up). Grill until bottom bread is golden. Flip sandwiches and cook until second side is golden and cheese has melted through.

Tomato & Pesto Pizza

For you purists out there, here is a more traditional pizza….

Being that it is January, my tomato and basil selections are extremely disappointing. So I’m using canned tomatoes and store bought pesto. In the spring, when my Basil plants are big and happy, we’ll talk more about pesto.

For more details about pizza dough and baking pizza, please check out my Thai Chicken Pizza post. Enjoy!

Pizza Dough (for one pizza)

• 1 C. flour
• 1/2 tsp. yeast
• 1/4 tsp. salt
• 1/4 – 1/3 C. warm water

Combine flour, yeast and salt in the bowl of a stand mixer. Slowly add water until you reach desired consistency. Turn to “stir” and knead for 7 – 10 minutes. Dump into oiled bowl and cover with plastic wrap. Allow to rise for until doubled in volume. Punch down dough, and divide into balls (one for each pizza). Cover until ready to use.

Tomato & Pesto Pizza

• Pizza dough
• Diced tomatoes, fresh or canned
• 2 – 3 T. pesto, fresh or store-bought
• mozzarella cheese, freshly grated

Preheat gas grill and pizza stone on high heat. Spread dough out on a floured pizza peel. Shimmy, to ensure it is not sticking. Spread the pesto evenly around the crust. Scatter the tomatoes and cheese evenly. Transfer to the pizza stone, and lower heat to medium. Allow to cook for 10 -12 minutes, until cheese is bubbly and dough is cooked through. Transfer back to the peel. Allow to cool for 5 – 10 minutes before cutting.