Onion Soup

 Onion Soup

3 large onions, sliced and separated into rings
1 stick margarine
beef broth - 4 to 6 cups
1 Tbsp worcestershire sauce
3 Tbsp flour
1 tsp sugar
1/2 tsp black pepper
1/2 tsp thyme
1 bay leaf
Bread - a slice of French bread but I did not have that on hand and had some hamburger buns we needed to eat or freeze. 
Provolone cheese

Place the onion slices in the crockpot and top with the stick of margarine cut into slices.  Cook on HIGH for 30 -45 minutes. The onions will start to soften and may brown a little.
Mix the flour, worcestershire, pepper, sugar and thyme in a bowl.  It will be a thick glob - so add a little of the beef broth until smooth.

Pour that over the onions and follow with enough of the broth to cover the onions.   I used about 6 cups of beef broth for mine.  Add the bay leaf.  Allow to cook on HIGH for 3-4 hours or LOW for 6-8 hours.  Add more broth if needed as it cooks. 

When soup is almost finished, broil the bread until brown and toasty on both sides.  Top with a slice of provolone cheese and broil until cheesy is melted and browned. 

Remove the bay leaf from the soup.

Ladle soup into a bowl and float the cheesy bread on top.  You can also put the soup in individual ovenproof bowls and place the slice of toasted bread on top.  Lay the slice of cheese on the bread and place the bowl under the broiler for a minute or two until the cheese is bubbly.

Carmelized Brussel Sprouts and a super easy salad

Carmelized Brussel Sprouts - 4 servings
1 lb fresh brussel sprouts, rinsed and sliced
2 tsp olive oil
1 tsp minced garlic
2 Tbsp brown sugar

Heat oil in skillet over medium -high heat.  Add garlic and saute until fragrant.   Add brussel sprouts and cook , stirring occasionally, until wilted.  Reduce heat and top with brown sugar. Cover and let steam until the brown sugar has melted.  Stir well and serve.




Avocado, Onion and Tomato Salad - 4 servings

2 avocados, sliced
1/2 medium onion, cut into rings
1 or 2 tomatoes, sliced into 8 slices
Juice of a lime

Toss avocado with the lime juice - add a little salt if desired.
Lay 2 tomato slices on each plate.  Top with the onion rings.  Place avocado mixture on top. 

Zucchini Frittata

Ingredients:

1 small onion

1/4 tsp sugar

2 Tbsp margarine or butter

3 small zucchini or 1 large

salt and pepper to taste

5 eggs

1/4 tsp thyme

1 tomato

1/2 cup provel cheese

(Other vegetables and cheeses can be used- experiment to find your favorite combination)

Slice the onion into thin rings and sprinkle with the sugar.  Melt the margarine in a medium oven proof skillet, add the onions and cook until carmelized (browned)  The sugar will help them carmelized quicker.

Thinly slice the zucchini - using a mandolin makes this go quickly but watch those finger tips and knuckles.   This is about 4 cups of zucchini.  It will shrink down as it cooks.

Add the zucchini to the skillet and cook until tender and just beginning to brown.  If there is a lot of liquid you may want to drain it  - but a little liquid is fine.

 While the zucchini is cooking, slice the tomato into thin slices.  Set aside.  In a medium bowl, beat the eggs and add the thyme. Preheat broiler and place oven rack 8 inches from heat.

Pour the eggs over the zucchini.  I pushed the zucchini around a little with a spoon to help the egg mixture get throughout the skillet.   Top with the tomato slices.   Place under the broiler for 6 minutes.  Sprinkle the cheese on top and put back under the broiler until the cheese is melted.  Using a knife make a small slit near the middle and check that it is not runny.  It it is cover with foil and return to the oven for a minute or two.

 Let sit at room temperature for 10 minutes before serving.  It really is tastier if it is not hot.  Can be served cold.