What's Up - Your guide to what's happening in Fayetteville, AR this week!
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december 11-17, 2022 What's up! 47 try these recipes Skip the reservations Simple, special recipes that taste like you're dining out French Onion Soup Gratinée Ingredients • 4 tablespoons butter • 2 large red onions, thinly sliced • 2 large sweet onions, thinly sliced • 1 teaspoon salt • 1 (48 fluid ounce) can chicken broth • 1 (14 ounce) can beef broth • ½ cup red wine • 1 tablespoon Worcestershire sauce • 2 sprigs fresh parsley • 1 sprig fresh thyme leaves • 1 bay leaf • 1 tablespoon balsamic vinegar • salt and freshly ground black pepper to taste • 4 thick slices French bread • 8 slices Gruyère cheese, at room temperature • ½ cup shredded Asiago cheese, at room temperature • 4 pinches paprika Directions 1. Melt butter in a large pot over medium-high heat. Stir in red onions, sweet onions, and salt. Cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes. 2. Stir in chicken broth, beef broth, red wine, and Worcestershire sauce. Bundle parsley, thyme, and bay leaf with kitchen twine; add to the pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard herb bundle. Reduce heat to low; stir in vinegar and season with salt and pepper. Cover soup and keep warm over low heat while you prepare the toast. 3. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet and broil, turning once, until well toasted on both sides, about 3 minutes. Remove from heat; do not turn off the broiler. 4. Arrange 4 large oven-safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice of toasted bread, 2 slices Gruyère cheese, and 1/4 of the Asiago cheese. Sprinkle a little bit of paprika over the top of each one. 5. Cook under the hot broiler until bubbly and golden brown, about 5 minutes. Cheese will cascade over the sides of the crock and form a beautifully melted crusty seal as it melts. Tips You can substitute Italian bread for French bread, Swiss for Gruyère, and mozzarella for Asiago. Better-Than-Olive Garden Alfredo Sauce Ingredients • 3 tablespoons sweet butter • 2 tablespoons olive oil • 2 cups heavy whipping cream • 2 cloves garlic, minced • ¼ teaspoon ground white pepper • ½ cup grated Parmesan cheese • ¾ cup shredded mozzarella cheese • 1 (12 ounce) package angel hair pasta Directions 1. Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes. 2. Stir Parmesan cheese into cream mixture; simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese; cook and stir until melted, about 5 minutes. 3. While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta; cook, stirring occasionally, until cooked through but firm to the bite, 3 to 5 minutes. 4. Drain and transfer pasta to serving plates. Spoon sauce over pasta. Garlic Wine Mussels Ingredients • 1 tablespoon olive oil • 1 small onion, finely chopped • 5 cloves garlic, crushed • 6 large tomatoes, chopped, or more to taste • 1 cup dry white wine • 1 (6.5 ounce) can clam juice • 2 pounds mussels, cleaned and debearded • 1 cup chopped fresh parsley • ¼ cup butter Directions 1. Heat oil in a large pot over medium heat. Add onion; cook and stir until translucent, about 3 minutes. Add garlic; cook until fragrant, about 1 minute. Add tomatoes with all their juices. Cook and stir until softened, 3 to 5 minutes. 2. Pour wine and clam juice into the pot. Bring to a gentle boil; add mussels. Simmer, covered, until mussels have opened, 4 to 6 minutes. Add parsley. Stir in butter until melted, about 1 minute. Courtesy allrecipes.com