Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

von | März 15, 2025 | EASY, EVERYDAY, FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, TORTILLA, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

25 MINUTES

EASY

OMNIVORE

MEXICAN

2 PORTIONS

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

How to serve
These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

How to store
Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
„Let’s make a piece of happiness“
Print
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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 tacos / 2 portions 1x
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Description

RECOMMENDED EQUIPMENT

  • oven
  • aluminum foil
  • large pan
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale

SHRIMPS

SAUCE

  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 fresh chili
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter

PASSIONFRUIT LIME SLAW

  • 200 grams white cabbage
  • 5 grams fresh cilantro
  • 1 red onion
  • 100 grams yogurt
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

OTHER INGREDIENTS

  • 4 corn tortillas
  • fresh cilantro, for topping
  • scallions, for topping

Instructions

  • Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
  • Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
  • Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
  • Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
  • Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
  • Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
  • Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
  • Cook Time: 25 min

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

von | März 10, 2025 | ALL YEAR, BREAD, BREAKFAST, BRUNCH, EASY, FRENCH, PASSIONFRUIT, SWEET, UP TO 30 MINUTES, VEGETARIAN, YOGURT

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

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March 10, 2025 by Kimberly

Indulge in golden, caramel-kissed French toast paired with creamy vanilla yogurt and a tangy passionfruit drizzle. A breakfast that feels like a sunlit morning in paradise.

25 MINUTES

EASY

VEGETARIAN

FRENCH

2 PORTIONS

SWEET

BRUNCH

BREAKFAST

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

This is not your basic French toast. We’re talking crispy, caramelized edges, a creamy vanilla yogurt topping, and a tangy passionfruit glaze that adds just the right amount of freshness. It’s that perfect balance of buttery, crunchy, and melt-in-your-mouth softness that makes brunch feel extra. Whether you’re treating yourself on a slow Sunday morning or trying to impress someone with minimal effort, this dish is a guaranteed win. Think tropical, cozy, and just fancy enough to feel special without the hassle.

How to serve
This one shines brightest when served fresh off the pan: crispy and golden. Drizzle that passionfruit glaze generously, dollop some vanilla yogurt on top, and let it all melt together in the best way.

How to store
French toast is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to one day. Reheat in a pan to keep the crispiness. The yogurt and glaze should be stored separately and added just before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze
Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze
Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze
„Let’s make a piece of happiness“
Print
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Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

Caramalized French Toast with Vanilla Yogurt & Passionfruit Glaze

5 from 2 reviews

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2 1x
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Description

RECOMMENDED EQUIPMENT

  • large pan
  • shallow dish
  • small saucepan
  • small bowl
  • kitchen torch

Ingredients

Units Scale

PASSIONFRUIT GLAZE

  • 100 grams passionfruit purée
  • 100 grams white sugar
  • 25 grams water

FRENCH TOAST

  • 4 slices brioche bread
  • 75 grams cow milk
  • 1 egg
  • 1 tsp vanilla extract
  • butter for frying
  • sugar for the crust

TOPPING

  • 3 tbsp yogurt
  • 1 tsp vanilla extract
  • 2 passionfruits

Instructions

  1. In a small saucepan, combine the passion fruit purée, water, and sugar. Stir and bring to a gentle simmer over medium heat. Let it cook for 15–20 minutes until it thickens into a syrup-like consistency. Remove from heat and let it cool slightly. It will thicken a bit more as it cools.
  2. In a small bowl, mix the yogurt with vanilla extract (or fresh vanilla) until smooth. Set aside.
  3. In a shallow dish, whisk together the eggs, milk, and vanilla extract. Dip each slice of brioche into the egg mixture, making sure both sides are evenly coated. In a pan over medium heat, melt the butter and cook the brioche slices until golden brown and crispy on both sides. Remove from the pan.
  4. Sprinkle a thin layer of sugar over each slice of French toast. Using a kitchen torch, caramelize the sugar until it turns golden and crisp.
  5. Place two slices of caramelized French toast on a plate. Top with a generous dollop of vanilla yogurt and drizzle with the passion fruit glaze.
  6. Cut a fresh passion fruit in half and scoop the pulp over the toast for an extra burst of flavor. Serve immediately and enjoy!

  • Cook Time: 25 min

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Cinnamon Swirl Pancakes with Cream Cheese Frosting

von | Dez. 27, 2024 | AUTUMN, BREAKFAST, COMFORT FOOD, DOUGH, EASY, EVERYDAY, INTERNATIONAL, SWEET, UP TO 30 MINUTES, VEGETARIAN, WINTER

Cinnamon Swirl Pancakes with Cream Cheese Frosting

Cinnamon Swirl Pancakes with Cream Cheese Frosting

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December 27, 2024 by Kimberly

These fluffy pancakes with a dreamy cinnamon swirl and creamy frosting hit differently – like your favorite café breakfast, but homemade. Sweet, cozy vibes with every bite, perfect for lazy mornings or brunch.

25 MINUTES

EASY

VEGETARIAN

INT.

450 PER PORTION

SWEET
COMFORT FOOD

EVERYDAY

BREAKFAST

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine this: a stack of fluffy, golden pancakes, swirled with a rich, caramelized cinnamon filling and topped with a silky cream cheese frosting. It’s like the lovechild of your favorite cinnamon rolls and café-style pancakes. These pancakes bring a mix of indulgence and cozy comfort to your weekend mornings without the fuss. Perfect for brunch, date mornings, or when you want to impress yourself. So easy, yet so extra.

How to serve
Serve these pancakes warm and stacked high. Drizzle a little extra cream cheese frosting on top for those irresistible slow-dripping vibes, and sprinkle with a dash of cinnamon. If you’re feeling fancy, a splash of maple syrup doesn’t hurt. Pair them with a steaming cup of coffee, chai latte, or even hot cocoa for the ultimate breakfast experience. These pancakes are brunch perfection, ready to elevate any slow morning.

How to store
Store leftover pancakes in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or a non-stick pan over low heat. Keep the frosting separate, in the fridge, and add it fresh when serving to maintain its creamy texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cinnamon Swirl Pancakes with Cream Cheese Frosting
Cinnamon Swirl Pancakes with Cream Cheese Frosting
Cinnamon Swirl Pancakes with Cream Cheese Frosting
„Let’s make a piece of happiness“
Print
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Cinnamon Swirl Pancakes with Cream Cheese Frosting

Cinnamon Swirl Pancakes with Cream Cheese Frosting

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4-6 1x
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Description

Recommended Equipment

  • mixing bowl
  • whisk
  • two small bowls
  • piping bag
  • large pan

Ingredients

Units Scale

PANCAKE BATTER

  • 1 egg
  • 55 grams neutral oil
  • 1 tbsp white sugar
  • pinch of salt
  • 250 milliliter full-fat milk
  • 2 tsp baking powder
  • 200 grams all-purpose flour
  • 1–2 tbsp butter for frying

CINNAMON SWIRL

  • 60 grams butter
  • 50 grams brown sugar
  • 1 tbsp cinnamon

CREAM CHEESE FROSTING

  • 100 grams cream cheese
  • 1.5 tbsp milk
  • 1 tbsp lemon juice
  • 20 grams powdered sugar

Instructions

  1. For the pancake batter, whisk the egg with sugar, canola oil, salt, and milk in a large bowl until well combined. Then add the flour and baking powder, and mix everything thoroughly with a whisk until you get a smooth batter. Set the batter aside briefly.
  2. For the cinnamon swirl, combine the room-temperature soft butter (don’t melt it in the microwave or on the stove, otherwise, the consistency will be too runny, and the swirl will lose its shape when cooked) with brown sugar and cinnamon in a small bowl. Put the mixture into a piping bag or a plastic bag and set it aside.
  3. For the frosting, mix powdered sugar, cream cheese, milk, and lemon juice in a bowl until smooth. Add a little more milk if you need a runnier consistency. Set this aside as well.
  4. Heat a large pan over medium heat and add a small piece of butter. Once the butter forms small bubbles, spoon 1-1.5 tablespoons of batter per pancake into the pan. Let them cook briefly until the pancakes start forming small bubbles around the edges.
  5. Now, cut a small hole in the piping bag with the butter-sugar-cinnamon mixture. Pipe the mixture onto the pancakes in a swirl pattern. Cover the pan with a lid and let the pancakes finish cooking on the lowest heat setting until fully cooked through. Important: Don’t flip the pancakes! Otherwise, the swirl will disappear.
  6. Carefully remove the finished pancakes from the pan, spread them with the cream cheese frosting, and enjoy!
  • Passive Time:
  • Cook Time: 25 min

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

von | Dez. 17, 2024 | 30 TO 60 MINUTES, AUTUMN, BACON, BREAD, CHEESE, COMFORT FOOD, EASY, EVERYDAY, GORGONZOLA, INTERNATIONAL, LUNCH, MEAT, OMNIVORE, SALADS, WINTER

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs & Chili Cinnamon Croutons

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December 17, 2024 by Kimberly

This salad is a cozy mix of crunchy, creamy, and sweet-spicy vibes. Think warm croutons, tangy cheese, and a mulled wine dressing – perfect for holiday feels or a fancy brunch.

40 MINUTES

EASY

OMNIVORE

INT.

688 PER PORTION

COMFORT FOOD

EVERYDAY

LUNCH

AUTUMN
WINTER

INTRODUCTION

ABOUT THE RECIPE

This salad hits that perfect balance of cozy and chic. Crunchy brussels sprouts meet the bold bitterness of radicchio, paired with crispy bacon, juicy figs, and creamy gorgonzola. The real star? A mulled wine oil dressing that wraps everything in warm, spiced magic. Perfect for holidays or whenever you want to impress without breaking a sweat. Sweet, savory, and a little spicy – it’s giving festive food vibes!

How to serve
Serve this salad as a statement starter or a bold side dish at your next dinner party. It pairs beautifully with roasted meats or as a vibrant centerpiece for a cozy brunch spread. Add fresh tangerine slices right before serving for an extra citrusy pop, and don’t forget the chili cinnamon croutons for a spicy-sweet crunch that ties the whole dish together.

How to store
Keep leftovers in an airtight container for up to two days, but store the croutons separately to maintain their crunch. Re-dress with a splash of the mulled wine oil before serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons
„Let’s make a piece of happiness“
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Brussels Sprout Radicchio Salad with Bacon, Figs, Tangerine, and Chili Cinnamon Croutons

Brussels Sprout Salad with Bacon Figs and Chili Cinnamon Croutons

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 2 as main / 4 as starter 1x
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Description

Recommended Equipment

  • sharp knife
  • cutting board
  • small pan
  • small bowl

Ingredients

Units Scale

SALAD

  • 200 grams brussels sprout
  • 150 grams red radicchio
  • 1 shallot
  • 1 tsp butter
  • 2 mandarins
  • 2 fresh figs
  • 8 bacon strips
  • 50 grams gorgonzola
  • 50 grams walnuts

CROUTONS

  • 6 slices baguette
  • 1/2 tsp chili flakes
  • 1/2 tsp cinnamon
  • 1 tbsp butter

DRESSING

  • 4 tbsp mulled wine oil
  • 1–2 tbsp red wine vinegar
  • 1 tsp date syrup
  • 1 tsp dijon mustard
  • salt & pepper to taste

TOPPINGS

  • fresh thyme
  • fresh chives

Instructions

PREPARATIONS

  • Here’s the recipe for mulled wine oil. You’ll need about 3–4 tbsp of it.

INSTRUCTIONS

  1. Wash the Brussels sprouts and slice them into thin strips or shave them finely. Do the same with the radicchio, then wash it. Add both to a large salad bowl.
  2. Lay the bacon strips on a baking tray lined with parchment paper and bake them in a preheated oven at 180 °C (350 °F) for 15–20 minutes until crispy. Use the time to work on the next steps.
  3. Peel the mandarins and remove the white fibers. Cut the figs into eighths and set them aside.
  4. Strip the thyme leaves from the stems and slice the chives into small rings. Set these aside as well.
  5. Toast the walnuts in a dry pan until they smell aromatic. Remove them from the pan and set aside.
  6. Slice the shallot into thin rings. Heat a bit of butter in the same pan and fry the shallot rings until crispy. Remove them and let them cool on a paper towel.
  7. Cut the baguette into large cubes. In the pan, sauté them with butter, cinnamon, and chili flakes until crispy. Remove and set aside.
  8. For the dressing, mix the mulled wine oil, red wine vinegar, date syrup, Dijon mustard, salt, and pepper well. Pour the dressing over the Brussels sprouts and radicchio in the salad bowl, then toss thoroughly.
  9. Top the salad with mandarins, figs, walnuts, crispy shallots, bacon strips, croutons, and a few pieces of Gorgonzola. Finish with fresh thyme and chives before serving.

Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

von | Dez. 16, 2024 | 60 TO 120 MINUTES, BREAD, FLUFFY, INTERMEDIATE, INTERNATIONAL, VEGETARIAN

Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

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December 16, 2024 by Kimberly

Soft, fluffy buns filled with a creamy spiced mascarpone chocolate magic that tastes like a cozy holiday hug. Perfectly baked for that melt-in-your-mouth festive treat you didn’t know you needed.

2 HOURS

INTERMEDIATE

VEGETARIAN

INT.

348 PER BUN

FLUFFY

BRUNCH

DESSERS & SWEETS

WINTER

INTRODUCTION

ABOUT THE RECIPE

Imagine biting into a soft, cloud-like bun filled with a creamy mix of spiced mascarpone, chocolate, and gingerbread vibes. That’s this recipe – an edible holiday dream! These buns are everything cozy wrapped up in one delicious bite. Whether you’re serving them at a festive brunch or enjoying one with your afternoon coffee, they’re the ultimate way to make your kitchen smell like Christmas and your taste buds very, very happy.

How to serve
Serve these buns warm for the best experience! They’re perfect as they are, but you can glaze them with a spiced sugar syrup or a light gingerbread oil drizzle for an extra festive touch. Pair them with a steaming cup of hot chocolate, a chai latte, or even mulled wine for maximum holiday vibes. Pro tip: Sprinkle a little powdered sugar on top for that snow-dusted look – it’s giving cozy holiday bakery.

How to store
Keep your buns soft and fresh by storing them in an airtight container at room temperature for up to 2 days. To enjoy them later, reheat gently in the oven or microwave for that just-baked taste. You can also freeze them and defrost as needed!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
Milk Buns with Gingerbread Filling
„Let’s make a piece of happiness“
Print
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Milk Buns with Gingerbread Filling

Milk Buns with Gingerbread Filling

  • Author: Kimberly
  • Total Time: 2 hours
  • Yield: 10-12 1x
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Description

Recommended Equipment

  • large mixing bowl
  • medium bowl
  • plastic wrap
  • rolling pin

Ingredients

Units Scale

MILK BUNS

  • 500 grams all-purpose flour (type 550 in Germany)
  • 1 tsp salt
  • 1 egg
  • 50 grams white sugar
  • 7 grams dry active yeast
  • 200 milliliter full-fat cow milk
  • 100 grams butter

GINGERBREAD FILLING

  • 125 grams mascarpone
  • 50 grams milk chocolate
  • 15 grams powdered sugar
  • pinch of salt
  • 1 tsp cinnamon
  • 1/2 tsp clove, ground
  • 1/4 tsp ginger, ground
  • 1/4 tsp allspice, ground
  • 1/8 tsp cardamom, ground
  • 1/8 tsp nutmeg, ground
  • 25 grams candied oranges
  • 25 grams hazelnuts, chopped & roasted

GLAZE

  • 2 tbsp butter
  • 2 tbsp heavy cream

Instructions

  1. For the yeast dough, heat milk, butter until melted in a small saucepan to 35°C (95°F). Add 1 tsp of the sugar and the yeast and stir until dissolved. Let sit for about 3-4 minutes until bubbles form.
  2. Meanwhile, in a large mixing bowl, whisk together the egg, sugar, and salt. Add the yeast-butter-milk mixture and the flour, then knead into a smooth dough. Cover the bowl with plastic wrap and let it rest for about 40 minutes, until the dough has doubled in size.
  3. In the meantime, prepare the gingerbread cream. In a bowl, mix mascarpone, powdered sugar, cinnamon, cardamom, cloves, allspice, nutmeg, and ginger. Melt the chocolate and stir it into the mascarpone mixture. Finally, fold in chopped hazelnuts and candied orange pieces, mix well, and set aside.
  4. Once the dough has doubled in size, transfer it to a lightly floured surface. Knead it briefly and shape it into a long roll. Divide the roll into 10-12 equal pieces. Flatten each piece and spread 1 tablespoon of gingerbread cream on top, leaving a 1 cm border. Roll them up from the bottom. Pinch the ends tightly to prevent the filling from leaking while baking.
  5. Place the rolls into a baking dish, cover again with plastic wrap, and let them rise for another 40 minutes.
  6. Preheat the oven to 190°C (375°F) during the second rise.
  7. Just before baking, brush the rolls with a mixture of cream and melted butter.
  8. Bake the rolls for about 20-25 minutes until golden brown.
  • Passive Time: 100 min
  • Cook Time: 20 min

French Onion Soup

French Onion Soup

von | Dez. 11, 2024 | 60 TO 120 MINUTES, BEEF, BREAD, CHEESE, DINNER, EASY, EVERYDAY, FRENCH, GRUYERE, OMNIVORE, ONION, UMAMI, WINTER

French Onion Soup

French Onion Soup

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December 11, 2024 by Kimberly

Cozy up with this rich, caramelized onion soup topped with broiled gruyere and crispy baguette. It’s warm, indulgent, and feels like a hug in a bowl.

75 MINUTES

EASY

OMNIVORE

FRENCH

455 PER PORTION

UMAMI

EVERYDAY

DINNER

WINTER

INTRODUCTION

ABOUT THE RECIPE

There’s something magical about a bowl of caramelized onion soup. The rich, slow-cooked onions melt into a deeply savory broth that feels like pure comfort. And when you top it with a slice of crispy baguette smothered in broiled gruyere? Game over. It’s everything you need on a chilly evening. This dish takes time to build flavor, but trust me, it’s worth every minute. Cozy, rustic, and oh-so-satisfying, it’s the perfect way to warm up your soul.

How to serve
Serve this soup straight from the oven for the best experience. Ladle the rich broth into bowls, top with baguette slices, and load on the gruyere. Broil until the cheese bubbles and turns golden. Place the piping-hot bowls on a trivet or a wooden board, and serve with extra baguette for dipping. Pair it with a simple green salad or a crisp glass of white wine for a true French-inspired meal that hits all the cozy vibes.

How to store
Store leftover soup (without the bread) in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving. Broil baguette slices and cheese when ready to enjoy. The flavors deepen, making it even better the next day!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

French Onion Soup
French Onion Soup
French Onion Soup
„Let’s make a piece of happiness“
Print
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French Onion Soup

French Onion Soup

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 6 1x
Print Recipe

Description

Recommended Equipment

  • large, heavy pot with lid
  • garlic press
  • sharp knife
  • cutting board
  • grater
  • ovenproof soup bowls

Ingredients

Units Scale

SOUP

  • 800 grams onions, sliced
  • 1 tbsp butter
  • 2 tbsp avocado oil
  • 1 tsp salt
  • 3 garlic cloves
  • 1.5 tbsp all-purpose flour
  • 150 milliliter dry white wine
  • 1 liter beef stock
  • some sprigs fresh thyme
  • 2 bay leaves
  • salt & pepper to taste

BAGUETTE

  • 12 slices of baguette
  • 300 grams Gruyere cheese
  • butter
  • garlic powder

TOPPING

  • fresh thyme
  • freshly cracked pepper

Instructions

PREPARATIONS

  • Peel the onions, halve them, and slice into thin half-rings.
  • Peel the garlic cloves; they’ll be pressed into the onions later.

INSTRUCTIONS

  1. Melt butter and oil in a large pot over medium heat. Add the onions, sprinkle with a pinch of salt, and sauté for about 30 minutes, stirring occasionally. The goal? Dreamy, golden-brown caramelization. Yes, it takes patience, but trust me, it’s worth it.
  2. Press the garlic through a garlic press and sauté with the onions for 1 minute until fragrant. Sprinkle the flour like fairy dust over the onions and stir well.
  3. Pour in the white wine and let it cook down briefly. Add the beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer over low heat for 30 minutes. Season with salt and pepper to taste.
  4. While the soup simmers, preheat the oven to its highest broil setting. Slice the baguette, butter one side, and sprinkle with a bit of garlic powder. Grate the Gruyère.
  5. Once the soup is done, ladle it into ovenproof bowls. Place the baguette slices on top and generously cover with Gruyère. Broil for 5–10 minutes until the cheese is golden and bubbling.
  6. Garnish with fresh thyme and a pinch of black pepper. Serve hot, grab a spoon, and get ready to impress yourself (and everyone else)!
  • Prep Time: 15 min
  • Passive Time: 15 min
  • Cook Time: 45 min