Warm up your winter lunches with these soul-soothing recipes that’ll make you forget about the cold outside. You’ll love classics like French Onion Soup topped with bubbling Gruyère cheese and a perfectly crisp, comforting Grilled Three-Cheese Sandwich.
Try the protein-packed Mediterranean Chickpea Bowl or hearty White Bean Kale Stew for healthier options. The Creamy Butternut Squash Bisque and Tuscan Sausage Pasta offer rich, satisfying flavors, while the Beef and Barley Bowl provides stick-to-your-ribs goodness.
Round out your choices with Mushroom Wild Rice Pilaf and sweet potato wedges drizzled with maple glaze. These cozy dishes hold even more delicious secrets within their simple preparation methods.
Classic French Onion Soup
Ingredients
- 6 large yellow onions, thinly sliced
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 8 cups beef broth
- 1/2 cup dry white wine
- 1 bay leaf
- 2 sprigs fresh thyme
- Salt and black pepper to taste
- 6-8 slices French baguette
- 2 cups Gruyère cheese, grated
- 1/2 cup Parmesan cheese, grated
Steps
- Heat butter and olive oil over medium heat in a large Dutch oven or heavy-bottomed pot. Add sliced onions and sugar.
- Cook for 45-50 minutes, stirring occasionally, until onions are deeply caramelized and golden brown.
- Add minced garlic to the caramelized onions and cook for 1 minute until fragrant.
- Pour in the white wine and scrape up any browned bits from the bottom of the pot.
- Add beef broth, bay leaf, and thyme sprigs.
- Bring to a simmer and cook for 30 minutes. Season with salt and black pepper to taste.
- While the soup simmers, preheat your broiler.
- Place baguette slices on a baking sheet and toast under the broiler until golden brown on both sides.
- Ladle the hot soup into oven-safe bowls.
- Place toasted baguette slices on top of the soup and generously cover with Gruyère and Parmesan cheese.
- Place the bowls on a baking sheet and broil for 3-5 minutes or until the cheese is melted, bubbly, and lightly browned.
For best results, don’t rush the caramelization process of the onions, as this is essential for developing the soup’s rich flavor.
If your bowls aren’t oven-safe, you can arrange the cheese-topped bread on a baking sheet, broil it separately, and then place it on top of the soup.
Grilled Three-Cheese Sandwich
Ingredients
- 2 slices sourdough bread
- 2 slices sharp cheddar cheese
- 2 slices provolone cheese
- 2 slices mozzarella cheese
- 2 tablespoons butter, softened
- 1/4 teaspoon garlic powder
- Pinch of salt
Steps
- Mix the softened butter with garlic powder and salt in a small bowl. Spread this mixture on one side of each bread slice.
- Place one slice of each cheese (cheddar, provolone, and mozzarella) between the unbuttered sides of the bread slices, making certain the buttered sides are facing outward.
- Heat a non-stick skillet or griddle over medium heat until hot.
- Place the sandwich in the heated pan and cook for 3-4 minutes until the bottom is golden brown.
- Carefully flip the sandwich using a spatula and cook the other side for another 2-3 minutes, or until the bread is crispy and the cheese completely melts.
- Remove from heat, let rest for 1 minute, then cut diagonally and serve hot.
For best results, use room temperature cheese as it melts more evenly, and press down gently on the sandwich with a spatula while cooking to guarantee even browning.
If the bread browns too quickly before the cheese melts, lower the heat and cover the pan with a lid for 30 seconds to help the cheese melt completely.
Creamy Butternut Squash Bisque
Ingredients
- 2 tablespoons olive oil
- 1 large butternut squash, peeled and cubed
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1/2 teaspoon ground nutmeg
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Pumpkin seeds for garnish (optional)
Steps
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5-7 minutes.
- Add minced garlic and cook for another minute until fragrant. Add cubed butternut squash, vegetable broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer covered for 20-25 minutes until squash is tender.
- Remove pot from heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, transfer the soup in batches to a regular blender.
- Return the pot to low heat. Stir in heavy cream and nutmeg. Simmer for an additional 5 minutes, stirring occasionally.
- Taste and adjust seasoning if needed. Serve hot, garnished with pumpkin seeds if desired.
When blending hot soup, never fill the blender more than halfway complete and always start on the lowest setting to prevent hot liquid from splashing.
For a dairy-free version, coconut milk can be substituted for heavy cream, and the soup can be made ahead and frozen for up to 3 months.
Hearty Beef and Barley Bowl
Ingredients
- 1 lb beef chuck, cut into 1-inch cubes
- 1 cup pearl barley
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 cups beef broth
- 2 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped
Steps
- Heat olive oil in a large pot over medium-high heat.
- Season beef cubes with salt and pepper, then brown them until all sides are golden brown, about 5 minutes per batch.
- Remove beef and set aside.
- add onions, carrots, and celery to the same pot.
- Cook until vegetables are softened, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Return beef to the pot.
- Add barley, beef broth, bay leaves, and thyme.
- Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until barley is tender and beef is fully cooked.
- Remove bay leaves.
- Taste and adjust seasoning with salt and pepper as needed.
- Garnish with fresh parsley before serving.
This dish can be made ahead and reheated as the flavors improve overnight.
If the barley absorbs too much liquid during storage, add more hot broth when reheating.
Choose well-marbled beef chuck for best results, as the fat content will make the dish more flavorful and tender.
White Bean Kale Stew
Ingredients
- 2 cans white beans, drained and rinsed
- 1 large bunch kale, stems removed and chopped
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Red pepper flakes (optional)
Steps
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5-7 minutes until vegetables begin to soften.
- Add minced garlic and cook for another minute until fragrant.
- Pour the vegetable broth, diced tomatoes, white beans, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Add the chopped kale to the pot and continue cooking for 5-7 minutes until the kale is tender but still bright green.
- Season with salt and pepper to taste. Remove bay leaf before serving.
Let the stew sit for 10-15 minutes after cooking to allow flavors to meld for best results.
Stew can be stored in an airtight container in the refrigerator for up to 5 days, and the flavor often improves the next day.
Loaded Baked Potato Soup
Ingredients
- 6 large potatoes, peeled and diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 8 slices bacon, chopped
- 4 cups chicken broth
- 2 cups heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 4 tablespoons butter
- 3 tablespoons flour
- 2 green onions, chopped
- Salt and pepper to taste
Steps
- Cook bacon in a large pot over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
- Add butter to the pot. Once melted, add diced onions and cook until translucent, about 5 minutes. Add minced garlic and cook for another minute.
- Sprinkle flour over the onion mixture and stir for 2 minutes to create a roux.
- Gradually add chicken broth while stirring constantly to prevent lumps. Add diced potatoes, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes or until potatoes are tender.
- Stir in heavy cream and let simmer for an additional 5 minutes.
- Using an immersion blender, partially blend the soup, leaving some potato chunks for texture.
- Stir in cheddar cheese and sour cream until fully incorporated and heated through.
- If desired, serve hot, garnished with reserved bacon, chopped green onions, and additional cheese.
For the best results, avoid using pre-shredded cheese as it contains anti-caking agents that can affect the smooth texture of the soup.
Additionally, if the soup becomes too thick, thin it with additional warm chicken broth or cream.
The soup can be stored in an airtight container in the refrigerator for up to 3 days.
Mediterranean Chickpea Bowl
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- 2 cups baby spinach
- 1/2 cup kalamata olives
- 2 cloves garlic, minced
- 1 lemon, juiced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
Steps
- Heat olive oil in a large skillet over medium heat. Add chickpeas, cumin, and oregano. Cook for 5-7 minutes until chickpeas are slightly crispy, stirring occasionally.
- Add minced garlic to the chickpeas and cook for an additional minute until fragrant. Remove from heat and let cool slightly.
- Combine baby spinach, cherry tomatoes, cucumber, red onion, and kalamata olives in a large bowl.
- Make the dressing by whisking together 2 tablespoons of olive oil, lemon juice, salt, and pepper in a small bowl.
- Add the seasoned chickpeas to the vegetable mixture. Pour the dressing over the bowl and toss gently to combine all ingredients.
- Top with crumbled feta cheese and serve immediately.
For best results, rinse chickpeas thoroughly and pat them dry before cooking to achieve maximum crispiness.
This bowl can be meal-prepped in advance by storing the dressed vegetables and chickpeas separately from the spinach and feta, then combining just before serving to maintain freshness.
Maple-Glazed Sweet Potato Wedges
Ingredients
- 4 medium sweet potatoes
- 3 tablespoons olive oil
- 2 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon paprika
Steps
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Wash and dry the sweet potatoes thoroughly.
- Cut each sweet potato lengthwise into wedges approximately 1 inch thick, keeping the sizes as uniform as possible for even cooking.
- In a large bowl, whisk together olive oil, maple syrup, cinnamon, salt, pepper, nutmeg, and paprika until well combined.
- Add the sweet potato wedges to the bowl and toss until they’re evenly coated with the maple mixture.
- Arrange the wedges on the prepared baking sheet in a single layer, ensuring they don’t overlap.
- Bake for 25-30 minutes, flipping the wedges halfway through cooking until they’re tender and caramelized on the outside.
- Remove from the oven and let cool for 5 minutes before serving.
Avoid overcrowding the baking sheet for best results, as this will cause the wedges to steam rather than roast.
If your wedges are thicker, they may need an extra 5-10 minutes of cooking time.
Test doneness by inserting a fork – it should go through quickly.
The maple syrup will caramelize quickly, so keep an eye on the wedges during the last few minutes of cooking to prevent burning.
Tuscan Sausage Pasta
Ingredients
- 1 pound Italian sausage, casings removed
- 1 pound penne pasta
- 3 cups fresh spinach
- 4 garlic cloves, minced
- 1 medium onion, diced
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Red pepper flakes (optional)
Steps
- Heat olive oil in a large skillet over medium heat. Add the Italian sausage and break it apart while cooking until browned, about 5-7 minutes. Remove sausage from pan and set aside.
- In the same skillet, add onion and cook until translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- Pour in chicken broth and heavy cream. Add sun-dried tomatoes, basil, and oregano. Bring to a simmer and cook for 5 minutes until slightly thickened.
- Meanwhile, cook penne pasta in a large pot of salted water according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Return the cooked sausage to the skillet with the sauce. Add spinach and stir until wilted. Season with salt and black pepper to taste.
- Add the cooked pasta to the skillet and toss to combine. Add Parmesan cheese and stir until melted. If needed, add reserved pasta water to reach the desired consistency.
For best results, use high-quality Italian sausage and freshly grated Parmesan cheese.
The sauce will continue to thicken as it cools, so add pasta water accordingly.
Store leftovers in an airtight container for up to 3 days and reheat gently to prevent the cream sauce from separating.
Mushroom Wild Rice Pilaf
Ingredients
- 1 cup wild rice
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 bay leaf
- 1/2 cup chopped fresh parsley
- Salt and black pepper to taste
Steps
- Rinse wild rice thoroughly under cold water until water runs clear. Drain and set aside.
- Heat olive oil in a large saucepan over medium heat. Add onions, carrots, and celery. Cook for 5 minutes until vegetables begin to soften.
- Add mushrooms and garlic to the pan. Cook for another 5-7 minutes until mushrooms release their moisture and begin to brown.
- Stir in the wild rice, thyme, and bay leaf. Toast the rice for 1-2 minutes, stirring frequently.
- Pour in the broth and bring to a boil. Reduce heat to low, cover, and simmer for 45-50 minutes or until rice is tender and has split open.
- Remove from heat and let stand, covered, for 10 minutes. Remove bay leaf and fluff with a fork, and stir in fresh parsley.
- Season with salt and black pepper to taste before serving.
Avoid lifting the lid while the rice cooks for best results, as this releases the necessary steam.
Wild rice can vary in cooking time depending on the variety, so check for doneness at the 45-minute mark by tasting a few grains – they should be tender but still slightly chewy with most grains split open.
Conclusion
These heartwarming recipes will turn your chilly winter lunches into cozy moments of pure bliss. You’ll find comforted as you savor each spoonful of steaming soup or a bite of melty grilled cheese.
When the winter blues come knocking, these dishes are your perfect companions to chase away the cold.
Whether dining solo or sharing with loved ones, you have everything you need to create your midday winter wonderland.
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