Chicken Caesar Pasta Salad
16 oz pasta
2 cups cooked chicken, shredded or cubed
8 oz romaine lettuce leaves
12 oz Caesar dressing
1/2 cup shaved parmesan
1 cup croutons
Cook pasta according to package instructions. Drain and rinse with cold water. Add pasta to a large bowl with chicken, lettuce and cheese. Pour salad dressing over the salad; toss to combine. Top with croutons immediately before serving.
French Onion Soup
5 tablespoons olive oil, divided
1 tablespoon butter
8 cups thinly sliced onions (about 3 pounds)
3 garlic cloves, minced
1/2 cup port wine
64 ounces beef broth
1/2 teaspoon pepper
1/4 teaspoon salt
24 slices French bread baguette (1/2 inch thick)
2 large garlic cloves, peeled and halved
3/4 cup shredded Gruyere or Swiss cheese
In a Dutch oven, heat 2 tablespoons oil and butter over medium heat. Add onions; cook and stir until softened, about 10 minutes. Reduce heat to medium-low; cook, stirring occasionally, until deep golden brown, 30-40 minutes. Add minced garlic; cook 2 more minutes. Stir in wine, then bring to a boil and cook until liquid is reduced by half. Add broth, pepper and salt; return to a boil. Reduce heat. Simmer, covered, stirring occasionally, for an hour. In preparing to serve, preheat oven to 400°. Place baguette slices on a baking sheet and then brush both sides with remaining 3 tablespoons oil. Bake until toasted, 3-5 minutes on each side. Rub toasts with halved garlic garlic. To serve, place twelve 8-oz. broiler-safe bowls on baking sheets; place 2 toasts in each. Ladle with soup; top with cheese. Broil 4 in. from heat until cheese is melted.
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