Knoefla, chicken, yeah we know those are the staples... Here are some others you could try knowing this cold is going to stay awhile.

 French Onion Soup 

Ingredients

  • 3 tablespoons butter
  • 4 cups thinly sliced onions, about 4 to 5 medium onions
  • 4 (10 1/2 oz) cans condensed beef broth
  • 4 slices French bread, 1 inch thick
  • 4 tablespoons shredded Gruyere cheese, plus more for serving

Steps to Make It

  1. In a large skillet or saute pan over medium-low heat, melt butter. Saute onion until very soft and golden brown in color, about 8 to 10 minutes.

  2. In a medium saucepan, combine the beef broth with the cooked onion; bring to a boil. Reduce the heat to low and cover the pan. Simmer for 25 to 30 minutes.

  3. Meanwhile, heat the broiler and place the French bread slices on a foil-lined baking pan. Toast the French bread about 4 inches from the heat until golden brown on both sides. Sprinkle each slice evenly with the Gruyere and Parmesan cheeses; broil just until cheese is melted and bubbling.

  4. Pour the onion soup into 4 individual soup bowls; float a slice of toasted French bread, cheese side up, in each bowl and sprinkle with extra cheese.

     

    Hearty Tomato Beef Barley 

    This is one of those versatile kitchen sink types of soups. I concocted this based on what I had in my refrigerator and freezer at the time. Let your imagination be your guide. I like to sweat my vegetables and the barley in a little butter or oil to slightly caramelize the veggies and coat the grain. It really makes a difference. This is a good candidate for a slow cooker.

    Ingredients

    • 2 tablespoons butter or canola oil
    • 1 large onion (peeled and chopped)
    • 1 medium turnip (peeled and chopped)
    • 1 small parsnip (peeled and chopped)
    • 2 carrots (peeled and sliced 1/2" thick)
    • 2 ribs celery (sliced 1/2" thick)
    • 1 finely chopped garlic clove
    • 1/2 cup barley (rinsed and drained)
    • 3 medium potatoes (peeled and cut into 8ths)
    • 3 large tomatoes (peeled and chopped, or 1 (28-ounce) can of diced tomatoes)
    • 1 tablespoon beef base
    • 4 cups water or more as needed
    • 1 stock sachet (see below)
    • 8-12 ounces leftover roast beef (steak or prime rib, cut into 1/2" pieces)
    • Salt and pepper to taste

    Steps to Make It

    In a large saucepan or Dutch oven over medium heat, saute onion, turnip, parsnip, carrots, and celery until slightly caramelized. Add garlic, barley, and potatoes and saute 2 minutes with rest of vegetables.

    Add tomatoes, beef base, water, and sachet. Bring to a boil, turn heat to low and simmer uncovered 1 hour or until barley is done, stirring occasionally.
         Remove sachet, add beef and heat until warm throughout.                                               Adjust seasonings. Serve in a heated bowl with a parsley garnish, if desired,                   accompanied by a green salad and crusty bread.

 

 Pretty exciting and useful. After a couple of days of the staples, it's always great to switch things up. Thanks to Spruce eats for these.