It’s getting cooler, winter is fast approaching, and we’re starting to feel a little more joyous. What better time to start making some classic
winter favorites.
Prep your houses early with our easy-to-follow gingerbread house recipe, or get comfy and cozy with some classic french onion soup.
THE PERFECT GINGERBREAD HOUSE
Ingredients
HOUSE
• 5 cups all purpose flour(625 g)
• 1 teaspoon baking soda
• 3 teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon kosher salt
• nonstick cooking spray, for
greasing
• 1 cup vegetable shortening(225 g)
• 1 cup granulated sugar(200 g)
• 1 cup molasses(335 g)
ROYAL ICING
• 4 large egg whites
• 1 teaspoon cream of tartar
• 6 cups powdered sugar(720 g),
sifted
• water, as needed
Directions
-Preheat the oven to 350ºF (180ºC). Line 2 baking sheets with parchment
paper.
-In a large bowl, sift together the flour, baking soda, ginger, nutmeg,
cinnamon, and salt. Set aside
-Grease the bottom and sides of a heavy-bottomed pot (such as a Dutch
oven) with nonstick spray. This will ensure the dough doesn’t stick to the
pot as you turn it out.
-Melt the shortening in the greased pot over medium heat. Add the molasses
and sugar, bring to a boil, then turn off the heat.
-Gradually stir in 4 cups (500 grams) of the flour mixture, 1 cup (125 grams) at
a time, making sure to fully incorporate each addition before
adding more. You’ll have some of the flour mixture left over.
-Dust a work surface with some of the remaining flour mixture. Carefully turn
the dough out onto the floured surface and work in the flour mixture.
(You don’t want the dough to be too crumbly. You may have some flour
mixture left over, which can be used for rolling out the dough.)
-Once the flour is incorporated, shape the dough into a 12-inch (30.5 cm) log
and cut into 3 portions, 1 piece slightly larger than the others for the roof.
-Set aside the smaller pieces of dough in the pot (it still should be warm, but
not hot), cover with plastic wrap, and put the lid on. You’ll want to work with
the dough while it’s warm as it tends to harden at room temperature. If it
hardens, simply microwave for about 30 seconds.
-On the floured surface, roll out the larger piece of dough to a rectangle
about ½-inch (1 ¼ cm) thick. Using a house template, cut the 2 pieces of
the roof and set on a prepared baking sheet, spacing about 1 inch apart as
the dough will expand while baking.
-Roll out the rest of the dough and cut out the front, back, and sides of the
house using the templates. Place on a baking sheet.
-Bake the gingerbread house pieces for 12-15 minutes, until they have
hardened and baked through. Let cool completely.
-Make the royal icing: In a large bowl, beat the egg whites and cream of
tartar with an electric hand mixer until frothy. Gradually add the powdered
sugar, 1 cup (120 grams) at a time, until the icing is smooth and thick. NOTE:
The icing is used for gluing the house together. It’s very thick. To use the icing
for decorating, add about 1 teaspoon of water at a time to thin the icing to
your desired consistency.
Assemble the gingerbread house with the royal icing. TIP: Put the roof pieces
side by side, with the underside up (and the eventual exposed part of the
roof down). “Glue” a cut piece of a paper shopping bag across these two
pieces with royal icing. Place two small glass bowls on either side of this
upside-down roof to prop the pieces up into a “V” shape. Let dry completely.
When assembling, this will help ensure that your roof doesn’t slip down the
sides of the house. Decorate the house with more royal icing and your
desired decorations. Enjoy!
FRENCH ONION SOUP
Ingredients
• 5-6 cups yellow onions, thinly sliced
• 1 tablespoon cooking oil
• 2 tablespoons butter
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 3 tablespoons flour
• 6 cups beef stock (better if
homemade)
• 1/2 cup wine (dry white wine or dry
white vermouth)
• 8 slices French bread, about 1-inch
thick
• 4 tablespoons olive oil for drizzling
• Salt and pepper to taste
• 2-3 tablespoons cognac
• 1/2 raw yellow onion, grated
• 12 ounces Swiss cheese, grated
• 4 ounces parmesan cheese,
grated
Directions
-Place a heavy-bottom stockpot or Dutch oven on a stove over mediumlow heat. Add cooking oil and butter.
Saute onions until evenly coated with oil and butter.
-Cover the pot and let it sit until onions are soft and translucent, about 20
minutes. For caramelized onions, turn the heat to medium or medium-high.
-Stir in sugar and salt and cook uncovered, stirring often until onions
are browned and reduced.
-Reduce heat to medium-low and stir in the flour. Stir for 2-3 minutes, or until
the flour and butter form a thick paste. If paste not achieved, add more butter.
-Mix in 1 cup of warm beef stock. Scrape the bottom of the pan to
prevent scorching. Stir in the remaining stock and wine. Let the
soup simmer for 30 minutes.
-For the croutons or toasted bread, preheat your oven to 325 degrees F.
Drizzle bread with olive oil and place on a baking sheet. Bake the bread for
15 minutes at 325 degrees F. Flip the slices over and bake for another 15
minutes.
-Once the soup has simmered, preheat your oven to 350 degrees F.
Salt and pepper to taste. Pour the soup into a casserole dish.
Stir in cognac, the 1/2 raw onion (grated), and a few ounces of Swiss
cheese.
-Top the soup with toasted bread in a
single layer.
-Top the bread with the remaining Swiss and Parmesan cheese. Be sure
all the edges of bread are covered to avoid burning. Drizzle with oil or
melted butter.
-Bake the casserole at 350 degrees F for 30 minutes. Turn on the broiler and
brown the cheeses.
-Let the soup cool for a few minutes
before serving. Enjoy