she said French Onion Soup

French Onion Soup!
from The Pioneer Woman
Killer.

1 stick butter
4 large onions
1 cup dry white wine (I used chardonnay)
4 cups chicken stock, low sodium
4 cups beef broth
2 cloves garlic
Worcestershire sauce
French bread
Gruyere cheese, shredded

1. Slice the onions thin, but not paper thin.
2. Heat butter in a heavy, ovenproof pot or dutch oven over medium heat.
3. Add onions & stir to coat with butter.
4. Cover the pot & continue cooking over medium-low heat for 20 minutes. Stir occasionally.
5. After 20 minutes place pot in a 400 degree oven for 1 hour. Keep the pot covered but crack the lid a bit to allow the onions to brown. Stir onions halfway through.
6. If after an hour, the onions aren't quite brown enough, stick the pot back in the oven for 10 minutes.
7. As soon as the onions are down browning in the oven, scrape the brown bits off the side & bottom of the pot.

8. Cook onions over medium heat, stirring gently, for about 5 minutes.
9. Add cup of wine and continue to cook for another 5 minutes, or until the wine starts to reduce.
10 Add chicken stock & beef broth. Turn heat to simmer.
11. Add 2 cloves of minced garlic.
12. Add a couple dashes of Worcestershire sauce.
13. Simmer soup, covered, for 30 - 45 minutes.
14. Butter slices of French bread & place under the oven's broiler until crispy. Will only take a couple minutes.
15. Ladle soup into ovenproof bowls or ramekins.
16. Place bread on top of the soup.
17. Generously sprinkle with Gruyere.
18. Place bowls/ramekins on a cookie sheet under the broiler until the cheese is melted & bubbly. Watch carefully so it is does not burn.

she said Baked Onion Rings & Blue Cheese Dip

Onion Rings adapted from Not Without Salt.
Blue Cheese Dip from NatureBox.
Both are spectacular, light, & uniquely delicious. They have both made it on our "make-again list" for sure.

2 medium onions, cut into 1/2 inch rings
1/4 cup all purpose flour
1/2 teaspoon paprika
1/2 teaspoon salt & pepper
1/2 cup buttermilk
1 egg
6 tablespoons flour
1 1/2 cup Panko bread crumbs
Olive oil spray

1 cup Greek yogurt
1/4 cup blue cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
salt & pepper

Onion Rings:

1. Preheat oven to 450 degrees.
2. Prepare a production line of the following.
- In one bowl mix 1/4 cup flour, paprika, salt & pepper.
- In a second bowl whisk buttermilk, egg, & 6 tablespoons flour.
- In a 3rd bowl or plate, spread Panko bread crumbs.

3. Line a couple of baking trays with parchment paper & spray with olive oil to prevent sticking.
4. Toss onion rings in seasoned flour, dip quickly into batter, shaking off excess, & roll quickly in bread crumbs to coat. Place on baking tray, keeping separate.
5. Bake for 10 minutes until golden brown.

Dip:
6. In a small bowl, combine ingredients & set aside in refrigerator until ready to serve.

she said Onion & Tomato Quiche

I loved this slightly adapted recipe from epicurious for Tomato Onion Quiche. Simple & delicious & satisfying all week long. Just what I needed.

1 cup all purpose flour

1/2 teaspoon salt

6 tablespoons unsalted butter, very cold & cubed

3 tablespoon ice water

Olive oil
1 1/2 cup chopped onion
1/2 cup shredded cheddar
4 eggs
2 tablespoons flour
1 1/2 teaspoon dijon mustard
1 cup evaporated milk
salt & pepper
2 tomatoes, sliced

Dough:

1. Combine flour & salt.

2. Add cubed butter and work into flour with your fingertips until it resembles coarse meal, with some pieces of the butter apparent. 

3. Slowly add in ice water & form into a ball. Flatten

4. Wrap in plastic wrap & refrigerate one hour.

Quiche:
5. Heat olive oil over medium heat & add onions. Cook 15-20 minutes, until onions are golden brown.
6. Remove onions from heat & cool slightly.

7. Preheat oven to 375 degrees.

8. While onions are cooling, roll out dough to fit in the bottom & up the side of a 10-inch round tart tin. Crimp the edges to make a decorative edge.
9. Spread onions in bottom of pie shell.
10. Sprinkle cheese on top of onions.
11. Beat eggs, flour, mustard, milk, salt & pepper in a separate bowl. Pour over cheese.
12. Arrange tomato slices on top.

she said Caramelized Onion Tart

I don't know about you but my April was Crazy with a capital C. Too many curve balls & not nearly enough homeruns. But now it's May & I am feeling confident, happy, & a tad fearless. We'll see how long it lasts :) In the meantime, I chose onions as May's blog theme. Whether it's a good or bad month approaching us, I know I need some grounding...to get back to my roots. So onions it is.

This onion tart was a hybrid from recipes I found online (mainly TasteFood & Simply Love Food). The crust was perfection. The onions were aplenty & the cheese delicious. Enjoyed a slice with some spring veggie risotto & a glass of red wine. Delicious.

1 cup all purpose flour

1/2 teaspoon salt

6 tablespoons unsalted butter, very cold & cubed

3 tablespoon ice water

2 tablespoons olive oil

2 pounds onion, peeled & thinly sliced

1 teaspoon salt

2 tablespoons port wine

1 teaspoon freshly ground black pepper

8 ounces shredded Gruyere

1 1/2 teaspoon fresh thyme

1 egg slightly beaten

Dough:

1. Combine flour & salt.

2. Add cubed butter and work into flour with your fingertips until it resembles coarse meal, with some pieces of the butter apparent. 

3. Slowly add in ice water & form into a ball. Flatten

4. Wrap in plastic wrap & refrigerate one hour.

Tart:

5. Heat olive oil over medium heat & add onions & salt. Cook about 30 minutes, until onions are golden brown & soft. Stir occasionally.

6. Add port wine & cook another 2 minutes. Stir throughout. 

7. Remove onions from heat & stir in pepper. Cool slightly.

8. Preheat oven to 375 degrees.

9. While onions are cooling, roll out dough to fit in the bottom & up the side of a 10-inch round tart tin. Crimp the edges to make a decorative edge.

10. Sprinkle half of the cheese on the pie dough.

11. Sprinkle a generous amount of fresh thyme over the cheese.

12. Add onions. 

13. Sprinkle remaining cheese.

14. Sprinkle remaining thyme.

15. Brush exposed crust rim with egg wash.

16. Bake until crust is firm & golden & the onions are rich golden brown, about 30 minutes.

17. Remove & cool slightly.