Warm January Recipes For Those Insanely Cold Days (2024)

Start by tying the parsley sprigs, thyme, and bay leaf together with kitchen twine and then set aside. Next, crisp the bacon in a large soup pot set over medium-high heat. Add the bacon and butter and cook until crisp but not burned, about a minute. Then transfer the bacon (use a slotted spoon if you need) to a paper towel-lined plate and set aside. Leave the butter and bacon fat in the pot and add the onion, carrots, celery, and garlic to the pot and reduce the temperature to medium. Cover and cook the vegetables (stirring occasionally) until they are soft and fragrant, about 8-10 minutes.

Next, add the flour and whisk into the mixture. Cook the flour for about three minutes before adding in the broth and tomatoes. Then bring the whole mixture to a boil, whisking constantly. When the mixture begins to boil, add in the tied herbs and lower the heat until you reach a simmer. Allow everything to simmer for 30 minutes before removing from the heat and allowing the mixture to cool.

When the mixture has cooled, remove the herb bundle and discard. Then, using your immersion blender, blend the soup until you have reached the consistency you desire. Alternatively, you can strain the soup through a sieve to remove any chunks or seeds. When the soup is the desired texture, return it to the stove and reheat over medium heat before whisking in the heavy cream and salt. Season with pepper to taste before serving! Garnish with the crispy bacon, sour cream, and cheese if desired.

This first step is the most important: carmelize the onions. Begin by melting the butter in a large stockpot set over medium-high heat. Then add the onions and give a good stir so that they are fully coated in the butter. Stir the onions every 3-5 minutes for the first 20 minutes, making sure to scrape the bottom. Then for the next 10 minutes, give a good stir about every minute or so to keep them from burning. If you're worried that the onions are looking a little dry, it's okay to add a little more butter or a splash of the white wine to help things unstick. When the onions are caramelized, add in the garlic and saute for a minute or two before stirring in the flour and cooking for one minute more. Then stir in the wine to deglaze the pan and use a wooden spoon to scrape up all that goodness at the bottom of the pan.

After deglazing the pan, add the stock, sauce, bay leaf, and thyme and stir until combined. Allow the soup to cook until it reaches a simmer. Then reduce the heat to medium-low, cover, and allow to simmer for another 10 minutes. Remove the sprigs and leaf and discard.

While the soup is simmering, slice the baguette into 1-inch slices and heat your oven to 400°F. Arrange the baguette slices on a parchment-lined baking sheet and bake for 6-8 minutes or until golden brown. If you have oven-safe bowls/mugs, then place a serving of soup in each mug and top with a baguette and a sprinkling of cheese and broil for 2-4 minutes or until the cheese is nice and bubbly. If you don't have oven-safe dishes, then you can broil the cheese on top of the baguettes separately and then place on top of your soup. Serve and enjoy!

Start by melting the butter in a large skillet set over medium heat. Then add in the mushrooms and onion and saute for 3-5 minutes or until the mushrooms are tender and golden. Season them with salt and pepper to taste before adding the ground beef. Crumble and cook the beef for another 3-5 minutes or until it's golden brown. Then stir in the garlic and thyme and cook for a minute until it's nice and fragrant.

Next, whisk in the flour and cook for a minute until it's lightly browned. Then stir in the wine, making sure to scrape the bottom of the skillet so that you get all the good browned bits off the bottom. After deglazing the pan, stir in the beef stock, sauce, Dijon, and egg noodles, then season with salt and pepper to taste. Allow the mixture to come to a boil before covering and reducing the heat to low so that it can simmer.

Continue to simmer the pasta until it's cooked through, about 10 minutes. Then stir in the sour cream and allow everything to come to the same temperature. Garnish and serve!

Start by cooking the noodles according to the package directions for al dente. When the noodles are done, drain and set aside. I like to add a little butter and give them a good toss so that they don't all stick together.

Next, in a small bowl, mix the flour, sea salt, and garlic powder together and set aside. Then, in a medium-sized saucepan, melt the butter over medium heat. When the butter is melted, whisk in the flour mixture and cook for a minute or until the mixture is slightly brown. When the flour mixture is golden, whisk in the milk. Continue to whisk until the mixture is smooth and has no lumps. Then add the sour cream and continue whisking. Cook the mixture on medium-high heat for 3-5 minutes so that it thickens but does not boil.

When the mixture is thick enough that it sticks to the back of a spatula or spoon, reduce the heat to low and add in the cheese. Mix the cheese in until it's melted and fully incorporated and smooth. Add more salt or seasoning if desired, then add in the cooked pasta and toss until the pasta is evenly coated. Remove from heat and allow to cool for about 5 minutes. This will allow the sauce to thicken and stick to the noodles. Serve and enjoy!

Begin by heating the oil in a large pan set over medium-high heat. When the oil is to temperature, add the ground beef, onion, and garlic. Cook for about 10 minutes or until the beef is completely browned and crumbled. Then drain and discard any excess fat before transferring the beef to the slow-cooker. Next, add the remaining ingredients and give a good stir to mix everything together. Set the crock-pot on "low" for 6-8 hours or "high" for 3-4 hours. Season with additional salt and pepper if desired and serve with cheese, chips, sour cream, and more!