Posts Tagged ‘Onion’


  • 5 Avocados, skins removed, thinly sliced
  • 1 1/2 teaspoon Old Bay Seasoning
  • 1/1 teaspoon Himalayan Salt
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Crushed Black Pepper
  • 1/2 teaspoon Garlic Salt
  1. Preheat oven to 375. Layer a cookie sheet in aluminium foil.
  2. Comine all of the seasoning in a bowl and mix well.
  3. Place avocado slices on the foil and sprinkle 1/3 of the seasoning on top. Put in oven for 10 minutes.
  4. Remove from oven and flip slices over on to opposite site. Cover in the next 1/3 of seasoning and return to the oven for 15 minutes.
  5. Remove from the oven and coat with the remaining seasoning. Serve hot.
Enjoy : )


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This looks delicious! And easy to make.

Caramelized Onions with Dark Rum

From Cook’s Illustrated

Spanish onions, which are slightly sweeter, are great for caramelizing. Serve with bread, crackers, and cheese.


  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • Table salt
  • 1 teaspoon light brown sugar , plus 1 tablespoon
  • 2 pounds large onions, preferably Spanish, root end cut off, halved pole to pole, peeled, and sliced 1/4 inch thick across the grain
  • 2 tablespoons dark rum
  • 1 teaspoon minced fresh thyme leaves
  • 1/2 teaspoon cider vinegar
  • Ground black pepper


  1. Heat the butter and oil in a 12-inch nonstick skillet over high heat. When the foam subsides, stir in 1/2 teaspoon salt and 1 teaspoon light brown sugar. Add the onions and stir to coat. Cook, stirring occasionally, until the onions begin to soften and release some moisture, about 5 minutes. Reduce the heat to medium and cook, stirring frequently, until the onions are deeply browned and slightly sticky, about 40 minutes longer. (If the onions are sizzling or scorching, reduce the heat. If the onions are not browning after 15 to 20 minutes, raise the heat.)
  2. Off heat, add the rum and wave a lit match over skillet until the rum ignites. Shake the skillet until the flames subside.
  3. Transfer the onions to food processor along with fresh thyme and the remaining 1 tablespoon light brown sugar. Pulse to jam-like consistency, about five 1-second pulses. Transfer to medium bowl; stir in vinegar and salt and pepper to taste. (Can be refrigerated in airtight container for up to 7 days.)

Yield: 1 cup

Yummm. This would go great with wine, cheese, and bread.


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Gwyenth’s Blue Cheese Stuffen Turkey Burgers

Blue Cheese Stuffed Turkey Burgers

adapted from My Father’s Daughter by Gwyneth Paltrow

1 tablespoon olive oil

1/2 yellow onion, finely chopped

1 tablespoon rosemary, finely chopped

1 pound ground turkey

1 pinch kosher salt

1/2 cup crumbled blue cheese

1. Warm the olive oil in a skillet and cook the onion and rosemary until translucent and fragrant. Set aside.

2. Add the ground turkey, onion, rosemary, and salt to a large bowl and mix everything together. Form the turkey into four evenly-sized burger patties. Place 1 large pinch of blue cheese into each burger and pull the meat over the cheese.

3. Warm a grill to medium heat and grill the burgers until they are cooked through and firm. Serve them on whole wheat buns with any toppings you prefer!


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So as promised here is my write-up on the Onion Soup recipe….

The first attempt (without bacon) was totally unsuccessful. I had hoped by substituting bacon with butter the onions would brown enough to get a rich flavor (that would be lacking because of my skipping bacon), but it didn’t do the trick. It turned out very broth-y and the chicken broth was the main flavor. But otherwise, the prep and cooking difficulty was minimal and didn’t take much time and effort.

Because of that, I attempted the original recipe this weekend and it went really well. It was delicious!


5 Slices Bacon

3 Large Yellow Onions

4 Cups Low Sodium Free Range Chicken Broth

1 Demi Baguette

1 1/2 Cups grated Gruyère Cheese

1. Prep: Cut onions, half lengthwise and thinly slice lengthwise. Cut bacon pieces into 1 inch pieces.

2. In dutch oven cook bacon over medium-high heat. Stirring occasionally, cook until browned (about 5 min). Keeping bacon in dutch oven, add onions and reduce heat to medium. Cook, making sure to stir enough to scrape up browned bits. Continue until the onions are soft, very soft. About 1 hour (they should be a deep golden brown). Turn on broiler.

3. Add Chicken Broth and bring to a boil. Once boiling remove from heat. Slice baguette into 1 inch pieces.

4. Using a ladle you can transfer the soup into french onion soup bowls, individual ramekins, or into an oven safe casserole dish.

5. Top with a baguette slice and cover with grated cheese.

6. Transfer to oven to broil. Keep in for 3 minutes or until the cheese is melted and slightly browning.

7. Serve with a Red Wine like a Syrah or Beaujolais.

Recipe: Martha Stewart

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I am making Martha’s Onion and Bacon Soup. I am skipping the bacon, mainly because I don’t think it is necessary. My mouth is already watering… I will follow up with the recipe, the original and my adaptation. Stay tuned.

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