caramelizing

Butternut Squash and Italian Sausage Soup

butternut squash,

vegetable oil

salt

black pepper

onion,

garlic,

sage,

marjoram

chicken stock

cider vinegar or lemon juice

heavy cream,

butter

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

Why on earth would you blend the sausage up with the rest of it - and then fine-strain it? I reserved the cooked sausage out, cooked the aromatics in the sausage drippings, and proceeded with the recipe. Blended it and then added the sausage back in. Lovely flavor!

This  is a family favorite.  I use hot italian sausage instead of sweet for alittle BAM!  The crisp sage on top adds the finishing touch.

<div>So good and hearty!!</div><div><br /></div>

Screams fall! Needed a tiny tweaking (don't blend the sausage) but a really easy soup that fills you up. 

@Anonymous-Exactly! This must be a misprint. Good flavor.

For a taste of seaside Spain, serve Tyler Florence's The Ultimate Paella recipe, an authentic rice dish studded with chicken, chorizo, clams, shrimp and lobster.

The Ultimate Paella

Chicken:

sweet or smoked paprika

oregano

(3 pound) frying chicken,

Paella:

olive oil

sausages,

salt and pepper

Spanish onion, diced

garlic cloves, crushed

Bunch flat-leaf parsley leaves, chopped, reserve some for garnish

tomatoes,

Spanish rice

water, warm

saffron

clams,

shrimp,

lobster tails

peas,

Lemon wedges,

Combine the paprika and oregano in a small bowl. Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator. 

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve. 

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect. 

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.

Don't use water to cook your rice. Bloom your saffron in lobster stock. This will add amazing flavor to the rice.  I also love to add Stone Crab claws when in season.  This does make a ton of paella. I use a 36 inch pan so I invite all my friends when cooking this dish.  Always a favorite.

2 cups of rice is way more than adequate.  Really, 4 cups, and this is not a typo?  Also, dude, you tell us to salt and pepper the chicken, but nothing else????  This recipe is half baked.

I should have read the reviews more carefully. This was WAY too much rice and underseasoned. The cook time was fine. We had six healthy eaters and tons left over, mostly the rice.

I've made this dish many times before.  I've never been disappointed.  For those who find it bland, I would recommend a 50-50 mix of water and chicken stock, or even straight chicken stock or broth and maybe a little more salt.  I would also suggest adding the clams, shrimp, and lobster while there is still a good deal of liquid in the pan. 

I followed the recipe to the letter including buying a paella pan.  The only part I changed was 3 cups of rice versus 4 based on reviews I had read, and it came out beautifully.  I made it for friends and it was quite the presentation bring the pan to the table.  What a wonderful thing to share.  Thank you Tyler Florence, love your recipes!!!

Flavors are outstanding! But a whole chicken and rice amount are a little much, who has a pan this large?? For 2 of us, I used 1 chicken breast, shrimp and a couple lobster tails.. also reduced the rice to 1.5c and needed much more liquid. I used chicken broth and added a red pepper to the sofrito. I think it’s close to the best paella I’ve ever had. 

I made a few substitutions and the outcome was excellent! 6 boneless chicken thighs rather than a whole chicken; 2.5# mixed frozen seafood from Costco; add more large shrimp &amp; scallops on top. Fresh tomatoes rather than canned. Added strips of roasted bell pepper on the top for color. It's a beautiful and tasty dish.

Definitely the "ultimate".   Used paella pan on outdoor grill - mussels, clams, shrimp, scallops, lobster tail, chorizo and chicken.   SPECTACULAR.  I think marinating the chicken and using authentic Valencia rice made the dish.  Truly delicious.  A spectacular one pot meal.

EDITORS! PLEASE EDIT THIS RECIPE.  Expensive and time consuming and the ratio of water to rice is way off.  Far too little water and too much rice. 

My experience was similar to Ann Pasek. I tracked down bomba rice for this and while I made some seafood substitutions, I stuck to the recipe proportions and learned the hard way that one of the properties of bomba rice is its ability to absorb and stand up to considerably more liquid than other varieties. My dish started out in a fairly deep 12" saute pan and part way through, had to be divided and migrated to a second 12" saute pan to support the added liquid the rice was demanding. The recipe is otherwise quite good but it needs to provide a footnote/caveat on "spanish rice". If you're using paella rice, stick to two cups or you'll be eating this for days...

https://www.foodnetwork.com/videos/the-ultimate-paella-5368523

Tyler stops by Food Network Kitchen to make his Ultimate Paella.

Brown sugar enhances the natural sweetness in Ina Garten's Caramelized Butternut Squash recipe, from Barefoot Contessa on Food Network.

Caramelized Butternut Squash

butternut squash (4 to 5 pounds total)

unsalted butter, melted

light brown sugar, packed

Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.

This was very easy and tasty. I followed the directions for peeling that Barbara F. lined to below (https://www.huffingtonpost.com/2014/11/17/how-to-peel-butternut-squash_n_6159590.html) then prepared according to the recipe. I had planned to put it in the oven along with the Thanksgiving turkey, but realized too late that the turkey was too large to share the oven with anything else, even a baking sheet. Instead I tossed the coated, diced squash into a large skillet in two batches. I did not cook it all the way through - just softened and pre-browned. I then placed it back on the baking sheet, and put that in the oven once the turkey came out and was resting. I will definitely do it again this way next year. <div><br /></div><div>Only reason I'm not giving it five stars is that peeling the squash is a nuisance and time-consuming when you've got a whole meal to prepare. If you're taking this as a contribution to someone else's meal, then five stars. Make sure you ask your host if you can have space in a hot (not warm) oven when the turkey comes out, and access to the kitchen to tend to it a bit. (I had a guest bring a dish that required a space in a specific temp oven when I already had plans for my oven at that time, and additional ingredients she had not brought with her. Don't do this!)</div>

OK I do not like a lot of fat and sugar added to my vegetables and butternut squash is already sweet. But I know Ina Garten is The best so I used this recipe and just cut down the butter and salt significantly. I made only one squash so Are used only about 1 tablespoon of butter that I spread across the whole thing and I sprinkled salt and pepper across the top as well as around 1 tablespoon of sugar. I have to say this turned out delicious and I could’ve gone even easier on the sugar. If you like your vegetables a little P were and less fattening you could even cut down the butter more. Regardless it came out delicious! I only took away one star because I think that the amount of butter and sugar recommended is excessive

This was absolutely my first time preparing and tasting butternut squash. I knew that Ina’s recipe would be the standard of measurement to introduce my family to this squash. Needless to say, it was a huge success! Thank you, Ina, for never failing to disappoint!

This was delicious!  I added some real maple syrup as well.  The salt and pepper in contrast to the sweet flavors was so good.  Make sure to really get them caramelized and browned.  

I made this for the first time last week for Sunday dinner and it was an instant hit with the family. I used precut butternut squash. I added a dash of ginger. It’s amazing. Thanks Ina.

It was delicious.  I have a family member who doesn't like anything I cook.  They took one look at it and said,  "I'm not hungry.  You guys go ahead and eat - I'll get something later."  Someone fed her a bite and next thing I know she's loading her plate up.  This recipe is a KEEPER.

Very good!  I would just recommend splitting up “step 2” into multiple different steps, and I would recommend tossing the squash in the ingredients before spreading them out onto the baking sheet. 

Just delicious. Amazing flavor not too sweet. Thank you Ina. 

Why does step two have 5 different parts? Why not make them separate steps so that it's easier to follow? <div>Is it just so that you can say it's only 2 steps?</div>

I followed Ina's directions exactly as she wrote them and it turned out perfect!!  The caramelization (if that's a word!!) was the perfect addition to roasted butternut squash I've made in the past.  Thanks again, Ina, for a simple, delicious side dish!

https://www.foodnetwork.com/videos/caramelized-butternut-squash-0131958

Brown sugar caramelizes butternut squash to enhance its natural sweetness.

Caramelized Onion, Mushroom and Goat Cheese Tart

sweet onion

shiitake mushrooms (about 1 pound)

Salt

eggs, divided

goat cheese, divided

thyme leaves

Using a mandolin or super-sharp knife, cut onion into paper thin slices. Clean and slice the mushrooms.

Heat 1 tablespoon oil in a skillet over medium heat; add onion and saute until caramelized. Transfer to a bowl and set aside. Heat remaining teaspoon of oil in skillet over medium-high heat. Add mushrooms and saute until they release all their liquid and most of it boils away, should take about 5 minutes. Combine caramelized onions with mushrooms and saute together briefly; season with salt and pepper. Remove the pan from heat.

Unfold puff pastry onto a floured surface; cut in half lengthwise to form 2 long rectangles. Gently roll out each rectangle to approximately 5 by 14 inches and place on cookie sheet. Trim edges by 1/4-inch strips all around; set strips aside. Break 1 egg into a small bowl; beat slightly. Brush edges of pastry with some of the egg. Use trimmed strips to make a raised border on each. Brush entire surface with remaining beaten egg. Prick the interior of pastry all over with a fork. Bake until pale gold, about 10 minutes. If pastry has puffed up inside edge, press it down gently. Set aside.

Meanwhile, combine remaining eggs with 6 ounces goat cheese and blend until smooth. Spread the mixture onto pastry. Return to oven and bake just until set, about 4 minutes. Add the thyme to the mushroom mixture. Remove cookie sheet from oven and spread with thyme-mushroom mixture. Crumble remaining cheese on top. Just before serving, broil tarts on low heat for 2 to 3 minutes, until tarts are warm and cheese softens.

Terrific recipe. Would suggest shitakes are expensive and the stems nearly inedible,so use Cremini Mushrooms.Pepperidge Farms is more available across USA than other brands of Puff Pastry. If Goat Cheese not in area, Try Laughing Cow 6 wedge Pre~Wrapped in circle container. At least 5 flavours. These will help to prepare a yum~mo delish, asking for recipe and first item to be Gone!

Caramelized Onion and Cornbread Stuffing

onions, chopped

cornmeal muffins, cubed

sage leaves, chopped

heavy cream

Salt and black pepper

Caramelized Onion and Cornbread Stuffing; Tyler Forence

Melt the butter in a medium skillet over medium heat. Add the onions and cook, stirring, for about 10 minutes, or until soft and caramelized. Add sage and scrape into a large mixing bowl. Add the cornbread pieces, season well with salt and pepper, and give it a good toss until it's well combined. In a separate bowl, whisk together the egg, cream, and stock, and pour that over the cornbread. Stir the stuffing together and stuff the cavity of the turkey. You could also spoon it into a buttered baking dish and put it in the oven along with the turkey. Bake until hot and crusty on top, about 30 minutes.

I've made this recipe for over 5 years now. I agree with some reviews that the onions take awhile to caramelize, but this year I'm doing them ahead of time and put it all together the morning of.  It's such a hit!! My husband asks for it every year!  Actually everyone loves it!  We don't like sage in our house so I substitute a little fresh thyme and it works great. I also substitute pepperidge farm cornbread stuffing mix in the bag for the corn muffins-easier to find. it all turns out wonderfully!  Highly recommend!

This is the best dressing I have ever made or tasted.  So simple and so GOOD.  It does take a bit longer than 10 minutes to carameize the onions though.

This stuffing is full of sweet and rich flavors and is simple to make.  The sage really makes this dish.  I added more chicken stock and heavy cream than the recipe calls for, as it tends to dry out a little in the oven.  I also agree with others that it takes longer to caramelize the onions to get a soft texture, so give that part of the cooking process extra time.  Delicious!

Can you tell me in your Carmelized  Onion and Cornbread Stuffing, the recipe calls for 6 large cornmeal muffins - how many cups of cornmeal is this equivalent to? I would like to make this stuffing for Thanksgiving.

Thank you in advance for your help.

Shelley

I'd like to try this recipe but I wish Tyler had been more specific about the measurements. Two onions - but what size onions? Large cornmeal muffins - is that largish regular-size or double-size muffins?  Handful of chopped fresh sage  - could he have measured that in table or teaspoons? How much is a handful - all that my hand can hold or a few sprigs?  Maybe the reason that some people found the recipe a little dry was that they used too much cornbread relative to the other ingredients. It would be easy to do.

Sorry to be picky. I recently discovered Tyler's show and it has become my favorite. 

Made it for the first time last Thanksgiving and there were no left overs. I will have to double the recipe this year.

I make this every year on Thanksgiving. Excellent recipe!!! 

My go to recipe for years!  Quick, easy and always requested.

NEW fav for Thanksgiving.  This recipe was a hit!!  I used pan drippings from the turkey instead of stock.  SO YUMMY!!

https://www.foodnetwork.com/videos/onion-and-cornbread-stuffing-68002

Carmelized onions and cornbread add southern personality to this stuffing.

Onion & Cornbread Stuffing

For a taste of the bistro, try Tyler Florence's ultimate French Onion Soup recipe, topped with nutty Gruyï¿½re croutons.

French Onion Soup

unsalted butter

onions, sliced

garlic cloves, chopped

bay leaves

thyme

salt and black pepper

red wine,

all-purpose flour

beef broth

baguette, sliced

Gruyere

Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper.

When you're ready to eat, preheat the broiler. Arrange the baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes.

Ladle the soup in bowls and float several of the Gruyere croutons on top.

Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese.

This recipe was super easy and I’ll definitely make again. Like other reviews have noted, 25 minutes isn’t long enough for caramelizing the onions but I figured that going in. Also the onions never get completely “dry” but you need that wetness when you add the flour. Think if it as making a roux just with onions in it. The only other thing I added after tasting was a little Worcester sauce to add a little more depth and umami. This recipe is the closest I’ve found to the best French onion soup I’ve ever had. 

I hate when people make changes and then rate the recipe based on their mods. That said, my rating reflects the recipe AS WRITTEN which I’ve made a couple times to a T.  <div><br /></div><div>However, I got smart on amounts and timings and want to share in case you’re interested.  I’ve made it the following way several times now and if the original was written this way, I’d have given it five stars.<div><br /></div><div>First, the onions (MUST use sweet) take so much longer to truly caramelize which is absolutely vital if you want robust flavor and depth.  And if done so properly, you’ll find that only four onions will lose so much volume that there isn’t enough onion in the soup. So, I use 7-8 medium to large onions. (<span>Side note: I cut my onions on half, cut each half again length wise, and then slice them height wise into about 1 inch pieces. These are more “spoon friendly” than long slices which tend to flop off and make a mess) I </span><span>also use an extra sprig of thyme, an extra bay leaf, and extra garlic glove.  Let those suckers sweat down for an hour and a half (at least), stirring occasionally, until they’re a nice </span><span>caramel brown color.  But just before they reach that point and there’s still a good amount of onion/butter liquid in your pot, pull about a cup or so out to make a slurry with the flour.  The onions never get truly dry as stated in the recipe and this method is a fail safe to avoid flour clumps in your soup.  Removing the liquid also helps the onions finish caramelizing a little quicker.  A couple other tips: I pull the sprigs and leaves out before adding my wine. It’s jusy easier to find them and also because my onions cook for so long, the flavors are already well infused.  After the wine step, add in the slurry and continue the recipe from the point of adding the flour.  I suggest </span><span>allowing the final product to simmer for at least a half an hour to let the flavors merry.</span></div></div><div><br /></div><div>Best onion soup you’ll ever have - that’s a promise.</div>

FINALLY, I have found the "keeper" recipe.  HOWEVER, and as some folks indicated, there are process issues with the recipe instructions, but after research and looking at reviews, I got it.  4 Onions is about 2 pound of onions, fyi.  Most people just have ground thyme and not spriggs, but 2 spriggs is 1/4t.  It says salt and pepper to taste, but let's deinfe it at 1/2t salt and 1/4t black pepper.  Forget the wine and it should be 8oz of SHERRY.  A lot of people complain about carmelization and time and taking 45 minutes or an hour.  IT DEPENDS HOW HIGH THE FLAME IS.  With a medium flame and constant stirring to ensure not burning, you can do it in 25 minutes.  In any event, the instructions should be...carmelize onions in butter (NOthing else, it should come later), add Sherry and cook down, add flour and cook roux.  The last 3 min or so is when you add the garlic, ground thyme, salt and pepper and stirring throughout all of this.  Then add the broth, bayleaf and remaining ingredients

Good recipe. I caramelized the onions for at least an hour on low, stirring often, before turning up the flame to finish the process. Caramelized onions REALLY benefit from a sloooooow and deliberate approach. I also used sherry to deglaze. Will use this simple, delicious recipe again.

Tyler’s recipes always work.  Crazy to make this in August in TX, but I had several onions and needed to do something with them.  Easy delicious recipe.  I did think it needed a little more flavor, so added some beef bouillon the last 10 minutes.  The  gruyere cheese was hard to find.  I found two different ones - one was smoked (my fav) and the other one (most expensive) was funky.  So if you’re not into funky cheese, get the smoked version.

This was so easy and....... inexpensive to make. I recommend allowing longer cook time! Had a friend over for dinner who is a chef  that trained in France and even he was Impressed ☺️

Tyler did it again....awesome recipe, delicious soup....some people are just too literate, times can depend on whether you re cooking on gas stove or electric etc. chill out !

I find French Onion soup to be rather...bourgeois.  As with so many dishes that insert the word "French" in its title, French Onion soup stands strong and defiant..until a German dish comes along, and it immediately throws down its weapon and surrenders!

<span>This recipe is truly excellent… I used the full cup of wine and everything…</span><div><br /></div><div>This was my first time caramelizing onions, and the reviews (thankfully) scared me into reading up on it. People are at a loss with cooking times and managing to successfully caramelize them at all, so I thought I would share my tips. I very successfully, fully caramelized all four onions with no problem and in a short amount of time.</div><div><br /></div><div>This recipe and video only says to use a stick of butter. I read and observed that adding some oil to the butter assists in getting a correct smoking point to keep the butter from burning. I used some olive oil with the stick of butter and was NOT disappointed.</div><div><br /></div><div>I used the largest (widest) burner on my cooktop, and I used a very large (very wide) pot to cook the onions. I also used a relatively high medium heat. If you pile the onions very deep, they apparently just turn to water. The large and wide pot allows them to spread out. I stirred them quite frequently, never leaving them idle for long and making sure to get them flipped over quite often. Also, in the middle of caramelizing (didn't read this; I improvised it), I covered the pot for about 7-10 minutes (didn't time it) to allow the pot to build up heat more evenly to more effectively caramelize. I took the cover off at least 10 minutes before the 25-30 minutes was up, though, because you don't want soggy onions. You must allow the water to escape.</div><div><br /></div><div>After 30-32 minutes (and not a moment longer), the onions were fully and completely caramelized. I hope these tips help some of the folks I'm reading who struggle with the caramelization. I've read elsewhere it can be quite tricky.</div>

Made this for foodie guests and they all raved! Recipe as written is excellent. A good stock and a basic knowledge of cooking is all it takes. It's Onion Soup folks - not brain surgery. C'mon ... what's all the complaining about???

https://www.foodnetwork.com/videos/tylers-french-onion-soup-0170056

Tyler's French onion soup is a hearty classic that's surprisingly low-cost.

Tyler's French Onion Soup

Capellini Soup with Rich Chicken Brodo

chicken,

sea salt, salt

extra-virgin olive oil, plus extra for drizzling

yellow onions, quartered lengthwise

celery stalks,

carrots,

porcini mushrooms, optional

dry red wine

water

capellini pasta

Italian parsley leaves

Parmesan

Generously season each piece of chicken with salt and pepper. Heat the olive oil in a large pot over high heat until it begins to smoke. Carefully add chicken pieces in a single layer, skin side down, to brown each piece. After about 8 minutes, turn each piece and brown them on the second side. When the chicken pieces are a deep brown on both sides, place the onions, celery, and carrots in the pot and cook until deeply browned, about 15 minutes, stirring only occasionally.

Add the mushrooms, if using. Add the wine and bay leaves. With a wooden spoon, scrape the bottom of the pot to remove any caramelized bits. Cook over high heat until about 1/4 cup of wine remains, about 5 minutes. Add the water. When the water comes up to a simmer, skim off any foam or impurities that rise to the top. Lower heat to maintain a simmer, but do not let the broth boil.

Simmer the broth uncovered for 2 1/2 to 3 hours, occasionally skimming any foam and impurities that rise to the top. The chicken meat will be tender and falling off of the bone. Remove the chicken pieces from the broth and reserve. Pour the broth through a colander lined with a tea towel (or a triple thickness cheese cloth) and set over a large, clean pot (or strain the broth into a large bowl and return the broth to the pot). Discard the vegetables. You should have about 8 cups of broth. Keep the broth warm. Taste and season really well (this is a simple dish that requires plenty of salt and pepper).

When the chicken is cool enough to handle, shred the chicken meat from the bones. Discard the bones. Place the shredded chicken in a large bowl.

Cook the pasta in a large pot of boiling salted water for about 5 minutes, until just shy of al dente, and then drain it through a colander. Pour the warm pasta directly into the bowl with the shredded chicken. Add the parsley and season with salt and pepper. Drizzle with olive oil and stir. Add 1 cup of reserved broth to moisten the mixture.

Mix well and divide evenly among 8 serving bowls. Ladle 1 cup of warm broth into the bowl. Scatter some Parmesan over each bowl of soup. Pass chili flakes for extra flavor. Serve warm with both a spoon and a fork.

Although this recipe is alot of of work, it is well worth it!!!  I've been making this for a few years now since I first saw Michaels episode of his Brodo.  It is wonderfully delicious!!!  Yes, lots of
salt and pepper.  Last night we had a dinner party of six and this was the perfect meal to serve.
We were able to do all the cooking and cleaning, having everything ready by the time our guests
arrived.  They all loved it!  Clean plates all around!  We were even happier to hear that two of our
guest had actually dined at one of Michaels restaurants in Napa Valley.  Couldn't have picked a more perfect entree.  Don't be afraid of the work, its well worth it!  Thank you Chef Chiarello!!

I made it with gnocchi and brined the chicken for 3 hours first.The brodo was to die for.Do to the brine, no additional salt was needed. This will become my go to chicken stock from now on. Thank you Michael, The Soup Nazi.

This recipe was more project than anything. It is pretty taste but nothing extraordinary. 

I started the recipe, ate a lunch, and by the time the recipe was finished I was hungry again.

The results were nothing spectacular (even though I added a months worth of salt and pepper).

I will not cook this again.

i made this soup yesterday with high hopes that i had found my new favorite soup.  i love the technique of caramelizing the vegetables and i really think it added a lot of depth to the overall flavor profile. i browned both sides of the chicken but found that the non-skinned side developed a rather leathery top layer that i ended up peeling off when i shredded the chicken. in the future, i will only brown the skin side and just let the other side braise in the soup liquid. the most unfortunate thing about this soup is that it's really not very impressive to look at. in all honesty, it looks much like ramen noodles in beef broth, certainly not something you'd hope for after spending 4 hours at the stove! in the end i found the broth to be amazingly flavorful and i will definitely make it again. but i think i'll also toss a few vegies into the finished broth to make it look at bit more appetizing. my last word of caution.... heed michael's advice when he tells you to taste the soup and season liberally. 10 cups of water takes a fair amount of salt &amp; pepper to give it flavor. don't be fooled by the quantity you use... follow your palate!

This broth had little if any flavor. It really needs some flavor.

I will admit it was time consuming.  Smelled REALLY good while cooking.  I thought the flavor was great too.

wonderful!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

This is the best soup!!! I make it often and I love the broth!!!

I loved this soup, however it is an incredible amount of work. I think I'd save this recipe for a special occasion, when I had plenty of time to cook.

I followed the recipe to a T, with the exception that I made the broth the day before, refrigerated it, and skimmed off a lot of the fat.  The brodo was sort of bland, unfortunately, after all that cooking.  It looked and smelled good, but the taste did not match.  As such, the soup was dull.  Will not make again.

You only need a handful ingredients to transform ripe bananas into this elegant, warm dessert.

Better-for-You Bananas Foster

orange

brown sugar

vanilla bean paste

orange liqueur

Kosher salt

peeled,

dark rum

Whipped cream,

Remove 4 strips orange zest with a vegetable peeler. Squeeze the orange and strain the juice.

Melt the butter with the sugar, orange zest and vanilla bean paste in a large skillet over medium heat. Cook, stirring, until the sugar caramelizes, about 5 minutes. Remove from the heat and stir in the liqueur, orange juice and a pinch of salt.

Return the skillet to medium heat, add the bananas, cut-side down, and cook until glazed and golden, 1 to 2 minutes. Remove from the heat and divide among bowls.

Add the rum to the pan and return to medium heat. Bring the liquid to a boil without stirring, then reduce the heat to a simmer. Cook until the sauce thickens slightly, about 4 minutes. Spoon the sauce over the bananas. Garnish with whipped cream if using and the glazed orange zest.

Bananas Foster

salted butter

dark brown sugar

bananas

walnuts

cinnamon

Vanilla Ice Cream,

Melt the butter in a heavy skillet over a medium-high heat. Add the brown sugar. Stir together and cook for a minute or two. Pour in the cream and stir it around to combine.

Peel the bananas and slice them on the bias inside the peel. Drop the slices into the pan. Next, add the chopped nuts and stir them into the sauce. Then - and this is where you need to be a little careful - stir in the rum. Let it start to bubble, and then carefully use a long lighter to ignite it. (Be sure to have a lid handy in case you need to extinguish the flame.) Let the fire burn and go out (it'll only take about 30 seconds or so), and then stir in the cinnamon at the end. You may also cook the mixture without flambeing it.

Spoon it over a couple of scoops of vanilla ice cream and enjoy immediately.

Spoon bananas Foster over French toast, waffles or crepes. Substitute peaches, pears or cherries for the bananas. Of course, then it probably wouldn't be considered bananas Foster.

Not sure what happened, but my rum didn’t burn off at all. The entire dessert tasted like rum. Also, the amount of sauce was way too much! I ended up using maybe one cup total and threw the rest of the sauce out. 

Easy and delicious.  I didn’t have run so I used Kahlua and it was delicious!

ONE STICK OF BUTTER for only TWO BANANAS??? Are you trying to kill people like Paula Dean?

Is everyone an alcoholic? Everyone said “Too much butter...” but no one questioned the rum?  Half a cup? HALF A CUP?  Most other recipes call for 2-3 TABLESPOONS after researching where we went wrong ‍♀️ 

Agree that there is too much butter and it makes a lot of sauce. Though tasty and very easy I felt the bananas needed more carmelization.

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