French Onion Soup


This is by far my favorite soup. I first had it when i was 13 and I thought wow this soup is entirely made up of cheese, beef broth, thyme, sherry wine, bread and cheese? Ugh sounds perfect!! It’s been a little chilly lately so this was a fun recipe that took me back. It’s really easy as well!



  • 4 tablespoons unsalted butter
  • 2 pounds yellow onions, sliced 1/4-inch into half circles
  • 1 teaspoon sugar
  • 1 tablespoons all-purpose flour
  • 1/2 cup dry sherry
  • 3 cups Homemade Beef Stock Homemade Beef Stock
  • 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
  • Salt and freshly ground black pepper
  • 1 small French baguette, sliced crosswise into 1/2-inch pieces
  • 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups) IMG_5529


  1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.IMG_5531 IMG_5532 IMG_5533 IMG_5535 IMG_5536 IMG_5537 IMG_5538 IMG_5539

    2. Sprinkle flour over onions, and stir to coat. Add sherry, stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.

    3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn’t burn. Serve immediately.IMG_5543 IMG_5546 IMG_5548 IMG_5549 IMG_5551


Cheesy Beef Enchiladas w/ Red Sauce


I am so glad to be back!!!! The rigors of law school waits for no one! I was really craving some enchiladas and was missing the kitchen so I had to do a quick recipe to deliver to you all in-case you’re curious to see my technique for making quick and easy enchiladas.

If you want to make a homemade sauce, the chile sauce I made for my pozole rojo recipe applies! Use that same technique and you will have a delicious enchilada sauce, BUT if you’re like me and are busy then I recommend using a Las Palmas sauce! I like it better than La Victoria personally.

Prep time: 10-15 mins. Cook time: 15 mins. Total: 25-30 mins (makes 14-16 enchiladas)


  • 1 large can of Las Palmas (red)
  • 1lb of ground beef ( i used 80/20)
  • 1 whole onion diced
  • 1-2 serrano chiles (optional)
  • 1-2 pkgs of shredded cheese
  • 1-2 green onions diced
  • 1 cup of vegetable oil
  • 1 pkf of 6 inch round corn tortillas
  • 1 large casserole pan

Cook ground beef, season liberally with salt, seasoning salt, garlic salt, black pepper, crushed red pepper flakes and onions. I also used some beef bouillon to give it a more beefy flavor.

pre heat oven 350 degrees.

IMG_5279 IMG_5280

Set aside… IMG_5282 IMG_5283 IMG_5284

Now heat your sauce on low heat.IMG_5289  In a separate skillet, heat oil to medium heat and lightly fry the corn tortilla until it is pliable (30 seconds). Then set aside on paper towel, quickly dry the tortilla then carefully place it in sauce just to coat the tortilla.  IMG_5294 IMG_5295 IMG_5296

Now began assembling your meat, cheese, peppers, onions, etc.


Fold over to the right. And continue the process.


Cover the sauce over the tortillas.


Bake on 350 uncovered just until tortillas are cooked and cheese is melted. Don’t overcook or your enchiladas will be dry!

And Enjoy!