Using packaged beef stock for this onion soup makes it ridiculously easy to throw together. It was so easy and so delicious, in fact, that it made me think that there should be a ratio of deliciousness to effort for recipes. This one would be off the charts.
EASY ONION SOUP
Sauté two onions (sliced in half moons) add salt, pepper, thyme and one box of beef stock.
From my plate to yours – Chicken with Wild Rice and Walnuts. I am eating some right now and it is out of this world!
When I make chicken stock with a whole bird, I like to use about half of the meat for something other than soup… in this case a salad that is richly flavored and full of protein — perfect for a cold New England day!!If you make this salad while preparing the soup, there is a nice economy of effort, since you’ll be chopping onions, parsley, and celery for both dishes.
Chicken with Wild Rice and Walnuts
Chicken — roughly 1/2 of a small bird (5-ish lbs) — chopped
Be sure to use half of the bird’s tender breast meat
1 cup cooked rice — I used mostly brown, with some grains of wild
3 stalks celery — chopped
3-4 tablespoons white onion — diced
1/4 c walnuts — chopped
1/2 cup parsley — chopped
olive oil and salt and pepper
There is so much flavor here, that a generous sprinkling of a fruity, extra virgin olive oil, plus a little S&P, is all the dressing needed.
You can skip the inclusion of wild rice (though I love the color!), but you will sacrifice too much taste and toothsome texture if you substitute white rice (I have some wonderful white rice salads for the summer).
Variation: If you are in the mood for a richer, creamier salad, you could use a more classic mayonnaise-based dressing.