Hosting a Winter Wonderland Party

French Onion Soup

Author: Epicurious
Recipe type: Dinner
Prep time: 45 mins
Cook time: 44 mins
Total time: 1 hour 29 mins
Serves: 6

Ingredients

• 2 lb medium onions, halved lengthwise, then thinly sliced lengthwise
• 3 sprigs fresh thyme
• 2 Turkish bay leaves or 1 California
• 3/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter
• 2 teaspoons all-purpose flour
• 3/4 cup dry white wine
• 4 cups reduced-sodium beef broth (32 fl oz)
• 1 1/2 cups water
• 1/2 teaspoon black pepper
• 6 (1/2-inch-thick) diagonal slices of baguette
• 1 (1/2-lb) piece Gruyère, Comte, or Emmental
• 2 tablespoons finely grated Parmigiano-Reggiano
• Special equipment: 6 (8- to 10-oz) flameproof soup crocks or ramekins; a cheese plane

Mini Chicken Pot Pie

Author: Food Network Kitchen
Recipe type: Dinner
Prep time: 1 hour 30 mins
Cook time: 24 mins
Total time: 1 hour 54 mins
Serves: 4

Ingredients

• Dough:
• 1 large egg
• 3 cups whole-wheat pastry flour, plus more for the work surface
• 10 tablespoons cold unsalted butter, cut into small pieces
• 3 tablespoons grated Parmesan
• 1 tablespoon apple cider vinegar
• Kosher salt and freshly ground black pepper
• Filling:
• 2 tablespoons olive oil
• 1/2 medium onion, chopped
• 2 stalks celery, chopped
• 1 teaspoon chopped fresh thyme
• 1/2 pound white mushrooms, sliced
• Kosher salt and freshly ground black pepper
• 4 tablespoons whole-wheat pastry flour
• 2 cups low-sodium chicken broth
• 1 cup frozen peas and carrots, thawed 
• 1/3 cup reduced-fat sour cream
• 1 cup shredded rotisserie chicken, skin and bones discarded 
• 1/2 cup loosely-packed fresh parsley leaves, chopped
• 1 large egg, lightly beaten

Instructions

1. Special equipment: A 4-inch round cookie cutter
2. For the dough: Whisk the egg with 3 tablespoons cold water in a small bowl. Pulse the flour, 1/3 of the butter, Parmesan, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processor until the mixture looks like fine meal. Add the remaining butter and pulse until the mixture is in pea-size pieces. Add the egg and pulse until the dough begins to come together.
3. Divide the dough in half; place each half on a sheet of plastic wrap and pat into a disk. Wrap the disks tightly and refrigerate until firm, at least 1 hour up to overnight, or freeze for up to 2 months.
4. For the filling: Meanwhile, add the oil to a large Dutch oven or pot over medium-high heat. Add the onion, celery and thyme and cook, stirring, until soft, about 5 minutes. Add the mushrooms, 1 teaspoon salt and a few grinds of pepper and cook, stirring, until soft, about 4 minutes. Add the flour and cook, stirring, 2 minutes. Add the broth, peas and carrots and sour cream. Bring to a boil, then reduce the heat to medium-low and simmer until thick, about 3 minutes. Stir in the chicken and parsley and add salt and pepper to taste. Allow the mixture to cool completely. (The filling can be made a day ahead.)
5. Preheat the oven to 375 degrees F. Line two baking sheets with parchment.
6. Roll 1 disk of dough between two sheets of parchment to about 1/8-inch thick. Using a 4-inch round cookie cutter, cut into nine rounds. Gather the scraps, reroll and cut out 3 more rounds. Cover the rounds with a clean, damp towel to prevent the dough from drying out. Repeat with the remaining disk of dough, for a total of 24 rounds. (If the dough gets too warm while you’re working with it, chill it until it’s easier to work with.)
7. Place 1 round of dough on a clean, lightly-floured work surface and roll out to about 4 1/2 inches. Place 1/3 cup of filling in the center and brush the edges with beaten egg. Roll another round of dough out to 4 1/2 inches and drape over the filling; seal the edges and crimp with a fork. Brush the entire pot pie with more egg, cut a few slits in the top, sprinkle with some pepper and place on a prepared baking sheet. Repeat with the remaining dough and filling.
8. Bake the pot pies until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly before serving.
9. Alternatively, freeze the unbaked pot pies for up to 1 month, then bake, from frozen, in the oven, preheated to 375 degrees F, until they’re golden brown and the filling begins to bubble, 20 to 24 minutes. Let cool slightly and serve.

Cheesy Garlic Bread

Author: Cooking Classy
Recipe type: Dinner
Prep time: 9 mins
Cook time: 6 mins
Total time: 15 mins
Serves: 3

Ingredients

• 1 (14 oz) loaf French or Italian brea
• 1/4 cup salted butter, softened
• 2 Tbsp olive oil (not extra virgin)
• 1 Tbsp minced garlic, or 1 tsp granulated garlic
• Salt and freshly ground black pepper, to taste
• 1 1/4 cups shredded mozzarella cheese
• 1/3 cup finely shredded parmesan cheese
• 1 Tbsp finely chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees. Slice bread in half lengthwise (though height of bread). Cut two sheets of foil about 24-inch long and place side by side letting one slightly overlap the other on a rimmed cookie sheet. Place bread, cut side up, on baking sheet.
2. In a mixing bowl, using a fork, stir together butter, olive oil, garlic, salt and pepper. Spoon and spread mixture evenly over entire surface of both bread halves (working to coat the edges too so they don’t burn). Wrap foil over bread and crimp edges together and roll ends of foil up. Bake 10 minutes.
3. Remove from oven, open foil and roll foil inward. Sprinkle bread evenly with cheeses. Return to oven, bake uncovered, 5 – 6 minutes longer (broil during last 1 – 2 minutes for a crisper bread and more golden cheese if desired, no need to move rack upward). Sprinkle tops evenly with parsley. Cut into slices and serve warm.