Back to Reality...
I had a really wonderful Valentine's Day weekend <3! Incredible food, a magnificent concert... and those couldn't hold a candle to the exquisite company Thank you so much, love.

But then I drove through a snowstorm to a slushy mess and neurotic dog – so comfort food was once again on the menu. I hate repeating myself, but the ingredients were on hand and I really just felt like basking in the glow that remained...

SO – as I said – back to reality. That night 6 or 7 large white onions (softball size), sliced, went into my crockpot with a stick of butter and a sprinkling of kosher salt. Set the temp to “lo”, and let that do it's thing until morning.

The top photo is about 5 hours in - yes, I woke up enough to give them a stir...

And the bottom is the beauty found about 12 hours in! As the recipe for French Onion soup (didn't I tell you? Yeah, that's what we're making!) only needed about half that, I scooped out two bags of about a cup each and popped those in the freezer – caramelized onions at your fingertips?!?! Just THINK of the possibilities!!!!

So now you just add some stock (I've used both beef and chicken – it's really up to you), worcestershire, thyme, a bay leaf or two... and some sherry or dry white wine. Let it go another 6 hours or so...

And now you start your French Bread. Honest, it's easy. A ton of starts and stops (I'll grant you that) but with only flour, yeast, and salt, TIME is a necessary element to develop that great flavor. It's worth it!!!


I'd made this kale and apple salad for Christmas Day, and it wasn't that popular at the time. Playing with the left overs I realized I hadn't added nearly enough salt and pepper (or any?)?!? Sweet and sour poppy seed dressing over kale and tart apple... Guess I was a little hectic that morning... A little adjustment and I thoroughly enjoyed the rest of it. I used the food processor to puree the onion and whisk the dressing – and this time I TASTED!!!


Soup's done, bread's done, salad's ready... The first time I made this soup I used Gruyere and Emmental cheeses – small blocks of each – and while delightful, the cheese alone cost almost $4 per serving?!? This time I used pre-grated Swiss and Moz – just as stringy, almost as flavorful... Your choice of course.


Dinner is served!


Posted by Linda :
Wednesday 15 February 2017 - 08:20:26
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