Double The Life of Fruits & Veggies & Keep Your Fridge Cleaner!
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*** A WORD FROM THE KITCHEN ***
I can't believe my twins just turned 6 yesterday! Big kids
now and keeping us on our toes. We've been so busy with
vacations and summer things I've been kicking everyong out
of the kitchen for grilling and picnics but my Favorite
Fall time is coming up and that's when we all get back to
it. The kiddos have been begging for some more lessons too
now that we're finally settling into the new school schedule
we can start browsing some ideas in their kiddie cookbook.
We've only had a few chilly nights but I'm already looking
forward to my snuggly oversized sweatshirts and steamy soups
the Fall season bring out. I just love All kinds of piping
hot soups and stews. A favorite is a crock of this ROASTED
ONION SOUP served in a carved out sourdough bread bowl with
melted cheese on top! The sweet caramelized onions with
roasted shallots and garlic are a delish combo for this
soup and yet not too overpowering.
Enjoy!
Marzee
mailto:mz@gophercentral.com
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RECIPE: ROASTED ONION SOUP
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INGREDIENTS:
1/4 cup fresh Parmesan cheese, grated
3 Spanish onions, cut in half lengthwise and thinly sliced
1/4 cup brandy
1 tablespoon fresh thyme, chopped
1/4 teaspoon freshly ground black pepper
1 garlic head, large, cloves separated, peeled and cut in half
4 cups low-sodium chicken broth
2 teaspoons olive oil (preferably extra-virgin olive oil)
1/4 teaspoon salt, or to taste
3 large shallots, cut in half lengthwise and thinly sliced
DIRECTIONS:
Set oven rack at the lowest level; preheat to 450 degrees.
Combine onions, shallots, garlic and oil in a large shallow
roasting pan. Roast for 20 to 25 minutes, stirring every 5
minutes, or until the onions are golden. Remove from oven and
pour in one-fourth of the chicken stock. Stir liquid in the
pan, scraping the bottom to loosen and dissolve any caramelized
bits. (The liquid will become quite dark.) Transfer the onion
mixture to a soup pot and add brandy, thyme and the remaining
chicken stock. Bring to a boil; reduce heat to low and simmer,
covered, for 30 minutes. Season with salt and pepper and top
with Parmesan cheese.
Yield: approx 4 Servings
Categories: Soups
http://www.thedailyrecipe.com
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MARZEE's CORNER
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ONION STORAGE TIPS
Store onions in a cool, dry place with good air circulation
and away from bright light and out of any direct sunlight.
Place onions at least one foot away from walls to provide
air movement.
DO NOT store whole onions in plastic bags as lack of air
circulation reduces storage life.
DO NOT store onions with potatoes as potatoes give off
moisture that can cause onions to spoil.