Hungry for More - Salted Maple Granola and French Onion Soup

I liked the Chrissy Teigen/John Legend Super Bowl ad. I mean, it wasn't Groundhog Day, but it was pretty good. What is even better, though, is Chrissy Teigen's cookbook - Cravings: Hungry for More. We reviewed it last year in my cookbook book club (Four Cooks One Book) and we all liked it. A LOT. More than we expected to be honest. Here are two of my faves from the book. We make these recipes all the time. Enjoy them, but also go buy the book! The photos are beautiful and the recipes work well. Lots of variety.

Salted Maple Granola

3 c old-fashioned rolled oats
1/2 c unsweetened finely shredded coconut
1/2 c chopped pecans
1/2 c slivered almonds
1/4 c sunflower seeds
1/2 c melted coconut oil (recipe suggests vegetable oil as an alternative, but coconut is much nicer)
1/2 c maple syrup
1/3 c packed light brown sugar
2 tsp vanilla extract
2 1/2 tsp kosher salt
1 c dried cherries, chopped

Preheat oven to 350F. Line a large baking sheet with parchment paper.

In a very large bowl, combine oats, coconut, pecans, almonds, and sunflower seeds. In a separate bowl, whisk together oil, maple syrup, brown sugar, vanilla, and salt. Add to oat mixture and toss.

Spread onto baking sheet and bake for 25-30 minutes, stirring occasionally to ensure it does not burn. Remove from oven, cool completely, and add cherries.

French Onion Soup

3 tbsp olive oil
7 tbsp butter
10 c thinly sliced onions (use your favourite or a variety of types)
5 thyme sprigs
8 cloves garlic, thinly sliced
2 tbsp flour
1¼ c dry red wine
6 c beef broth*
1½ tbs soy sauce
kosher salt
4 large croissants, cut into 1½ inch cubes**
¾ lb gruyere or swiss cheese, grated

In a very large, heavy pot, heat oil and butter over medium-high heat. Add onions and thyme and cook until onions begin to soften, about 15 minutes. Reduce heat to medium-low, add garlic, and cook, stirring often, until are golden. CT suggests this will take about 20 minutes, but depending on the stove, temperature, and pot, this can vary. You want to stir and wait until all the onions are a golden brown.

Add flour and stir for 2-3 minutes ensuring all onions are coated. Add win and increase heat to medium. Cook until wine has evaporated. Discard thyme and add broth, soy sauce, and 1 tsp salt. Bring to a boil over high heat, reduce, and simmer until thickened, about 45 minutes. Add salt if you think it needs it.

Meanwhile, preheat oven to 350F. Arrange croissant pieces on a baking sheet and bake until golden, about 9 minutes. Remove from oven.

Set oven to broil. Arrange soup crocks on a baking sheet. Put 1/4 c grated cheese in the bottom of each crock. Ladle soup over, almost to top. Place a few croissant pieces on top, followed by another 1/4 c grated cheese. Broil until bubbling and lightly browned.

A-MA-ZING!

* As I have mentioned before, I use the Better than Bouillon paste to make my stocks and always keep the chicken, beef, and vegetable in the fridge. I think it's now at Costco in large jars.
** Don't scrimp here. The croissants are really what elevates this soup to the stratosphere. I get mine at Ma Maison.