Spaghetti with Onions

Ingredients
2 c. onions, sliced thinly
2 tsp. olive oil
2 tsp. ground fennel
1/2 tsp. red chili pepper flakes (more to taste)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/2 lb. spaghetti (or other pasta of choice)
2 c. plain plant milk (I used Ripple pea-based milk)
2 c. crushed tomatoes
2-3 tsp. salt
lots of black pepper, freshly ground
fresh parsley, to serve

NOTE: Protein crumbles are great in this! 

Directions
Slice off the ends of the onions. Cut each onion lengthwise and remove the peel. Slice each half lengthwise into thin strips.

Bring a large pot of water to boil. While the water heats, pour the oil into a very large skillet or wide soup pot and add the onions and spices. Sauté, stirring occasionally to prevent sticking, until the onions are translucent, about 10 minutes.

Ease the spaghetti into the boiling water, stir and cover. Cook the spaghetti for just 5 minutes (if using other pasta, cook for half the total cook time suggested).

Meanwhile, add the milk and tomatoes to the onions. The milk may curdle, but don't worry. Cover and simmer gently.

When the spaghetti has cooked for five minutes, drain it and add to the onion mixture. Simmer the spaghetti in the sauce for about five minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add salt and pepper to taste. Serve immediately.

Serves 4.

1 serving = 350 calories

Roasted Potatoes

A very easy, filling side dish when potatoes are in season. 

Ingredients

1 qt. small potatoes, sliced

dry onion soup mix or salt & pepper

olive oil or butter

Directions

Toss sliced potatoes in olive oil or melted butter, and soup mix. Roast in a 9x13-inch casserole dish for 30 minutes at 425 degrees. Turn once while cooking. Some of the potatoes should be crispy! 

Barbecue Buttermilk Onion Rings

Ingredients

2 tbsp. barbecue sauce

1 tbsp. hot sauce

1/2 tsp. salt

1/2 tsp. fresh ground black pepper

1 large sweet yellow onion

2 c. buttermilk

2 c. all-purpose flour

2 tsp. salt

1/2 tsp. paprika

1/2 tsp. fresh ground black pepper

1 qt. vegetable, canola or peanut oil for frying

NOTE: Consider using leftover buttermilk mixture for biscuits the next day!

Dipping Sauce

1/2 c. sour cream

3 tbsp. buttermilk

2 tbsp. barbecue sauce

1 tsp. hot sauce

two pinches salt

2 tbsp. fresh chives, slices tiny

Directions

Cut of the bottom and top end of the onion. Remove the skin and slice onion into rings as thick as you like. Separate the rings and place in a large bowl. Save the small onion insides for a salad or something.

Mix onions, barbecue sauce, hot sauce, salt and pepper until the onion rings are well coated. Top with buttermilk and submerge all of the rings. Allow to rest for 15 minutes while you assemble the flour and dipping sauce.

In a different large bowl, mix together the flour, salt, paprika and ground pepper.

In a medium sized, heavy bottom pan fit with a fry thermometer, begin to heat the oil to 360 degrees over medium heat.

Assemble the dipping sauce by whisking together sour cream, buttermilk, barbecue sauce, hot sauce and salt. Sprinkle in a big teaspoon of fresh chives and place in the fridge while you fry the onion rings.

Preheat oven to 150 degrees F and prepare a baking sheet with paper towels to soak up the excess oil.

Fry the onions in four batches. Using tongs, remove several rings from the buttermilk and dredge completely in the flour mixture. Carefully place in the fry oil once it reaches 360 degrees. Allow the onion to cook for a minute and a half before flipping. Each batch will take about three minutes. Once golden brown, remove from the oil and place on the paper towels. Let rest in the warm oven while you fry the rest of the batches. Note! Be sure to let the fry oil return to 360 degrees F before frying the second, third and fourth batches.

Enjoy immediately sprinkled with fresh chives with dipping sauce.

Henri's French Onion Soup

Ingredients
3 lb. yellow onions, cut into 1/8-inch pieces

3 tbsp. unsalted butter
1/2 tsp. table salt, plus more as needed
1 pinch sugar
8 c. water , plus more as needed
1 tbsp. all-purpose flour
1 sprig fresh thyme
1/4 c. dry white wine
1 baguette, crusty
8 oz. Gruyère cheese

Directions
Melt butter in a large Dutch oven or soup pot over medium heat. Add the onions, 1/2 teaspoon salt, and sugar. Toss to evenly coat. Cover and cook for 10 minutes.


Take the cover off, and cook, stirring frequently, until the onions are lightly browned. I cooked mine for a little less than 90 minutes. At this point, stir every 5 minutes and add water (a tablespoon at a time to loosen up the dark brown stuff that forms on the bottom of the pan). Continue to cook until the onions are an even dark brown color, an additional 30 minutes longer or so.

Add the flour and stir for two minutes. Add 8 cups water and thyme to the onions and bring to a boil. Lower heat and simmer for 20 minutes. Add white wine and simmer 10 minutes longer. Add salt to taste.

Meanwhile, heat the oven to 325 degrees and adjust a rack to the upper middle position. Cut the baguette into 3/4 inch slices and arrange on a single layer on a cookie sheet. Bake until the bread is dry, about 10 minutes. Remove bread slices and set aside.

Heat broiler and place 6 heatproof bowls in a baking sheet. Fill each bowl with about 2 cups of soup. Top each with two baguette slices and evenly distribute cheese slices over the bread. Broil until well browned and bubbly, about ten minutes. Cool for five minutes before serving.

Red Onion Marmalade

Serve with a special blue cheese and pumpernickel. Yum!

Ingredients

1-1/2 c. red onion, halved and thinly sliced

1/2 c. dried cranberries, finely chopped

1/4 c. brown sugar, lightly packed

1/4 c. cider vinegar

2 tsp. orange zest, grated

3 c. unsweetened apple juice

1 pkg. regular powdered fruit pectin

4 c. granulated sugar

Directions

Prepare canner, jars and lids. In a skillet, over medium heat, combine red onion, cranberries, brown sugar and vinegar. Cook, stirring, until onion is transparent, about 10 minutes.

In a large, deep stainless steel saucepan, combine cooked onion mixture, orange zest, and apple juice. Whisk in pectin until dissolved. Bring to a rolling boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for one minute, stirring constantly. Remove from heat and skim off foam.

Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Remove air bubbles with small rubber spatula and adjust headspace, as necessary. Wipe rim, center lid on jar, and screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait five minutes, then remove jars, cool and store (without bands).

Makes about five 8-oz. jars.