This classic gets its name from its country of origin: France. After making its debut in the 18th century, it has become a national treasure. During ancient times (and still today), onions were cheap and easy to grow, and hence, readily available.
In a large saucepan melt butter. stir in onions. Cook covered over medium-low heat for 8 to 10 minutes or till tender and golden. Stirring occasionally. Stir in beef broth, dry sherry or dry wine (optional) Worcestershire sauce and pepper. Bring to a boil. Reduce heat. Cover and simmer 10 minutes.
Meanwhile, sprinkle toasted french bread with shredded cheese. Place bread under broiler till cheese melts turns a light brown.
To serve ladle soup into bowls then float bread on top. Makes six servings
Although the exact origin of this soup is unknown, it is known that it comes from the Mexico City area in Mexico. Traditional this soup is made with chicken broth combined with roasted tomatoes, onion, garlic, chiles and tortillas, cut into strips and fried.
In a pan over medium heat, heat about 1-inch deep of oil. Add tortilla strips and cook, turning as needed for about 2 to 3 minutes or until golden and crisp. With slotted spoon, remove tortillas from pan and drain on a paper towel.
Season chicken breast with salt and pepper to taste. Set aside.
In a pot over medium heat, heat about one tablespoon of oil (from frying the tortillas). Add onion and garlic and cook until softened.
Add chicken stock, diced tomatoes, diced green chilies, tomato paste, chili powder and oregano. Stir to combine and bring to a boil.
Add chicken, lower heat, cover and simmer for about 10 to 15 minutes or until chicken is tender and cooked.
Remove chicken from pot and shred. Return to pot.
Add black beans and corn. Season with salt and pepper to taste.
Continue to simmer for about 8 to 10 minutes or until heated thoroughly.
Ladle into bowls and top with crunchy tortilla strips and other garnishes (as desired)
Food historians speculate that this originated in Texas-Mexico border towns and spread north. In the 1880s San Antonio’s downtown was famous for Hispanic outdoor vendors called “chili queens.” At Chicago’s 1893 World’s Columbian Exposition Texas-style this was popular, and at St. Louis’s 1904 Louisiana Purchase Exposition the Mexican pavilion introduced other spicy foods. Afterward, proving the world’s fairs’ success in educating Americans, parlors appeared around the Midwest featuring this dish.
Most will say that Kraft Foods initially invented Catalina Salad Dressing, however, some say that it originated in Catalonia region in north east Spain, where they’re known for for their sweet and savory foods.
History. Broccoli resulted from breeding of landrace Brassica crops in the northern Mediterranean starting in about the sixth century BC. Broccoli has its origins in primitive cultivars grown in the Roman Empire and was most likely improved via artificial selection in the southern Italian Peninsula or in Sicily.
