Onion Soup (from April Gates)
5c thinly sliced onions. Use white and light green part of green onion. Dark green part can be chopped for garnish.
Chopped fresh garlic, l or 2 tsp.
6 Tbsp butter
l quart stock or water (Bullion can be used)
l Tbsp tamari
1/2 c dry white wine or beer
l tsp nutmeg or pinch of cinnamon
1 tsp dry mustard
Dash of thyme
Several freshly ground peppercorns ( to suit your taste)
Salt to taste
Some white or mozzarella cheese grated. Set aside.
1. Saute onions in butter until lightly browned.
2. Add mustard, thyme, spices, stock etc.
3. Simmer soup (covered) for 30 min.
4. Make toasted croutons in oven. (Could brush bread with olive oil or light margarine.)
5. Serve soup in small bowls. Top with croutons and shredded mozarella or white cheese.
6. Bowls of soup and cheese could be set in oven briefly to melt cheese topping (but this is not necessary.)
7. Serve and enjoy with your favorite salad.
Fresh Onion Dip / Toss in Blender or Food Processor.
l 8oz package of cream cheese
2 small green onions or one Mike size green onion
dunk or two of soy sauce to taste
dunk or two of evaporated milk or yogurt or sour cream
Blend together, first three ingredients, continue to add soy sauce to taste. Then add milk or yogurt to make the consistency you prefer, depending on veggies or chips. Prepare around 2 hours before use so onion vapors are subdued. Store in covered container in refrigerator. Will keep for several days and can be made up in advance for parties or pot lucks. Substitute yogurt or sour cream and/or leeks or chives. (Beware. Toddlers will eat this dip with their fingers if it is left unguarded within their reach.)
