Eggplant Parmesan Casserole - Killing Two Food Wishes with One Delicious Stone

I've received a ton of requests for eggplant Parmesan, and I finally got around to filming my "low-fat" version. Speaking of requests, the most common request I get is for fried foods - fried chicken, onion rings, tempura, french fries, et al - and I always send the same basic reply; great fried foods requires a large commercial deep fryer to really give you the results you crave.

You can do a few things small scale at home with a fry-daddy, but for the most part those deep-fried delicacies you want me to demo are best ordered out. Normally, eggplant Parmesan would fall under this "needs to be fried to be good" category, but in this video recipe you'll see my method for a much easier casserole-style version.

One problem with eggplant is they soak up and incredible amount of oil. They can't help it, it's their nature. To counter this, we reserve the crispiness for the top crust. By using a nice thick layer of crunchy Parmesan breadcrumbs, we get a very similar fork full of food, but at significant caloric savings. Enjoy!



Ingredients:
2 eggplants
olive oil as needed
3/4 cup ricotta cheese
1/2 cup grated Parmesan
1/4 cup shredded pepper Jack
salt and pepper to taste
2 garlic cloves, sliced
3 cups tomato sauce (prepared pasta sauce is best)
1/2 tsp red pepper flakes
for the topping:
3/4 cup breadcrumbs
1/2 cup grated Parmesan
2 tbsp olive oil

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Fresh Asparagus with Ham, Garlic and Lemon

If I had a farm, this is how I'd eat asparagus. I would plant lots of asparagus, and every spring I would collect bunches of beautiful green spears.

I would ignore the calendar - for me, spring would begin each year on the day I cut my first asparagus.

I would plant rows and rows of garlic. I would never have to buy garlic, or worry about being out. I would never stop being amazed at how every year's crop tasted a little different from the last.

I would raise hogs for so many reasons, not the least of which would be to cure my own ham. I would hang them in a dark cool cellar, and peak at them every day.

I would plant a lemon tree in just the right spot, so the warm summer breeze carried the blossom's sweet scent through the kitchen window. If I had a farm, this is how I'd eat asparagus. Enjoy.



1 pound fresh asparagus
2 tbsp olive oil
2 ounces thinly sliced prosciutto ham, or any ham, roughly chopped or torn
1 clove garlic, thinly sliced
1 lemon, halved
salt and fresh ground black pepper to taste, optional

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Asparagus Pie - A Savory Green Take on Sweet Cherry Clafouti

It's not often a dessert recipe inspires a savory dish; it's usually the other way around, but this asparagus pie is a direct result of my love for cherry clafouti.

Cherry clafouti is a rustic French dessert that features whole cherries baked in a sweet egg batter. If you'd like, you can check out the clafouti video recipe I did last spring.

I've always thought the same batter, minus most of the sugar, would make a great base for a vegetable dish. Since I had a bunch of beautiful asparagus sitting on my cutting board, I decided to test my idea.

It came together almost exactly as I had imagined. I love it when that happens. The simple batter formed a delicious, creamy, lightly browned crust around the buttery asparagus. The flavor was pure, the texture luxurious. Enjoy!



1 pound fresh asparagus, trimmed, cut into 2-inch pieces
2 tbsp butter, plus extra for the casserole dish
1/2 cup flour
3/4 tsp sugar
1 1/4 cup milk
3 large eggs
1 tsp chopped fresh thyme
3/4 tsp salt
pinch of fresh ground black pepper
1 tbsp lemon zest

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A Few Asparagus Recipes: Celebrating Spring's Succulent Spears

Could there be a more representative image of spring than a couple ladybugs having sex on a spear of asparagus?

This great photo by Flickr user Benimoto inspired me to post these links to some previously published asparagus recipes.

One of my biggest vegetable pet-peeves is undercooked asparagus. Many cooks are so afraid to overcook it, that they tend to not cook it long enough, and this results in a crisp and still bitter stalk.

There's a perfect degree of doneness when the spears are barely firm, tender, and sweet. Go buy a couple bunches of fresh asparagus and give one of these recipes a try. Enjoy!

Asparagus and Chicken Noodle Casserole

Creamy Fresh Asparagus Pizza (note: uses old, original pizza dough recipe)

Pan-seared Spring Asparagus with Lemon, Balsamic and Parmesan

Pasta Primavera with Fresh Asparagus

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Pasta Primavera - Do Hotel Chefs Know that "Primavera" Means Spring?

Pasta primavera is quite a straightforward recipe - spaghetti or fettuccine tossed with an array of fresh spring vegetables. When done right, this is one of the year's great seasonal recipes. This looks, smells, and tastes like a cool, sunny spring day.

The thing I can't figure out is how chefs, particularly one running large hotel kitchens, came to call any pasta with vegetables, "pasta primavera." If you order this dish in one of those establishments, you will probably get a plate of pasta, with a heavy cream sauce, some black bits of oxidized basil, and large, undercooked chunks of vegetables, usually of the summer and fall variety.

Unfortunately for many chefs, this recipe serves as a way to clean out the walk-in of past-their-prime vegetables (Mmm…old squash and bell peppers), instead of what it should be - a celebration for the return of fresh green veggies.You will see a great "chefs secret" in this video recipe for keeping the basil bright green. In fact, the second photo here shows the leftovers after 24 hours. They are still beautiful, and didn't turn that nasty grey-green-brown hue that affects leftover basil-based sauces.

I like to choose as many different green vegetables as I can get my hands on for this dish. I managed to include seven varieties, and could have added a few more without a problem. I'll admit, this one does take much more slicing and dicing than I usually subject you to, but the effort will be rewarded with a pasta worthy of its name. Enjoy!
 


Ingredients:
1/2 cup olive oil plus 2 tbsps
1 bunch green onions, chopped
1 large leek (dark green parts trimmed off and discarded), chopped, washed thoroughly
2 jalapeno, diced
1 bunch basil
3 cups chicken or vegetable broth
2 cloves garlic
2 green zucchini, diced
1/2 cup freshly shucked peas
1 cup sugar snap peas
1 bunch asparagus, stalks diced, tips left whole
1/2 cup Parmesan cheese, or as needed
salt and fresh ground black pepper to taste
1 pound fettuccine

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Grilled "Condiment" Chicken with Asian Noodle Salad

I have one more day down here in sunny Arizona, and then it'll be back to cool, breezy San Francisco. I can't wait to see my wife, my kitchen, and my equipment (definitely in that order).

This video for "Condiment Chicken" was named in honor of the few basic, but crucial ingredients I found at the ballpark, which made all the difference with this simple grilled recipe.

One of the best cooking-on-the-road-with-no-stuff tricks ever, is the salad dressing triple play. It's our marinade, noodle salad dressing, and chicken glaze. Spiked with some pilfered hot pepper, ketchup and mustard it was more than delicious.

Anyway, no time for a long, thoughtful post. It's late, and I have to shut it down for tonight - we are leaving early for a game in Scottsdale, then driving north to Flagstaff (any dinner recommendations are welcomed), then it's on the train for an overnight ride to LA, then on to San Francisco, arriving Saturday night.

Since I filmed two recipes, I don't feel too guilty, but I haven’t really been taking many pictures. I will post those I did take when I get back - the train station in LA is really beautiful and I got a few great shots. Enjoy!



Ingredients:
10 chicken thighs
1 bottle Asian sesame salad dressing
2 packets ketchup
2 packets mustard
1/2 tsp hot pepper flakes
3 cloves garlic
1package mung bean cellophane noodles
1 bag shredded carrots
1 bag angel hair shredded cabbage
1/2 cup crushed nut mix (almond, cashew, peanut)
salt and fresh ground black pepper to taste

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Waiting for the Recovery with Oven-Fried Onion Rings

There are many theories floating around these days about what signs will accurately indicate a turn-around in the economy; things like housing starts, interest rates, and commodity futures. But, I'm going with the O.R.C.I., the onion ring consumption index.

My theory has it that the higher the frequency of onion rings ordered, the better the economy is doing - and more importantly, the better people are feeling. You just don't order onion rings any old time, mainly because they're a side dish you have to pay extra for. You have to take a moment for some self-negotiation before ordering onion rings.In those few seconds of contemplation, much is revealed. Can you afford it? Does your current mood and situation warrant this crisp indulgence? Onion rings are also ordered when good things have happened; you order them after you get a raise, after a hole-in-one, after a new high bowling score. Happy people spend more money.

I will continue to monitor the national O.R.C.I. for you, and will be sure to let you know when these tough times are over, but until then here's a video recipe for making onion rings at home.

I don't really deep-fry at home, and neither do most people, so when I find a recipe that does a reasonably good job at producing something close, I jump on it quick. This onion recipe is easy, low-fat, and if you use the recommended Panko breadcrumbs, produces a light and crisp onion ring. Enjoy!



Ingredients:
2 egg whites
2 tbsp milk
pinch of cayenne
1 yellow onion, sliced, separated into 1/2-in thick rings
1/2 cup flour, seasoned w/ salt and fresh ground black pepper to taste
3 to 4 cups Panko, Japanese-style breadcrumbs
vegetable oil spray

View the complete recipe

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Corned Beef and Cabbage - More Jewish than Irish

It's almost St. Patrick's Day, and for many that means boiling up a nice authentic Irish dinner of corned beef and cabbage. The funny thing is, it's not that Irish. How it came to be such an icon of Irish-American cuisine is not completely clear, but it goes a little something like this.

When Irish immigrants, fleeing the great potato famines, arrived in the Northeast they couldn’t find, or afford, the traditional cuts of meat used for their beloved braised dinner. The original Irish recipe actually used a type of lean bacon, made with a cut of pork similar to Canadian bacon.

Corned beef came into the picture as a lower-cost substitution, to replace the more expensive and harder to find cut. But, why corned beef? New York's early immigrant populations lived in very crowded neighborhoods, and there was a close proximity between the Irish and Jewish communities.

If there is one thing that history has taught us (besides, do unto others as you would have them do unto you), it's two ethnic groups living close to each other will always borrow from each other's culinary traditions. This is a common theme in many of the world's greatest recipes - the just posted Pork al Pastor was a perfect example.

By the way, I make a couple drinking jokes in the video, but I feel entitled since many of my closest friends and relatives have very deep Irish roots, and it's all meant in good fun.

I actually think it's terribly unfair that so many people believe the stereotype that all Irish people are heavy drinkers. It's just not true - I know hundreds of Irish folks, and several of them don't have a drinking problem. Enjoy!



Ingredients:
4-5 pound corned beef
spice packet
3 quarts water
1 onion, quartered
3 carrots, cut in large chunks
3 ribs celery, cut in 2-inch pieces
1 tsp salt
2 pounds red potatoes
1 small green cabbage, cut in 8ths
hot mustard and rye bread

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Creamy Cauliflower Spaghetti Alfredo - Delicious and Not Scary

Those nutrition labels on food do not easily frighten me. But, one label that always takes my breath away is that of heavy whipping cream. The fat and calories are staggering, yet nothing compares to its indescribable effect on a recipe.

Those of you who made the chocolate mousse know what I'm talking about. It's the quintessential special occasion ingredient. So, when the craving struck for a nice spaghetti with Alfredo sauce recently, I decided to try an alternative to the 4,000-calorie all-cream version, and grabbed a head of cauliflower.

If there was a game (called "Oppafoodosites") where someone yells out a food word, and you have to yell back the complete opposite - "cauliflower" would be my response to "heavy cream." But, as you'll see in this video recipe, the creamy cauliflower puree, with just a small splash of cream, makes a beautiful sauce.

I also love the dusting of crispy Parmesan breadcrumbs that top this delicious pasta. I used the very fine, dry breadcrumbs instead of the larger homemade crumbs you've seen me use in other videos, since I wanted a very fine, almost gritty texture to top the creamy sauce.

This cauliflower spaghetti Alfredo is a great "bridge" recipe, helping us transition from rich, decadent Valentine's offerings to much leaner winter fare. This tastes and feels very rich, but is actually quite light. Enjoy!



Ingredients:
3 cloves garlic
2 tbsp olive oil
1 head cauliflower, cored, cut in large pieces
1/2 tsp dried Italian herb blend
1/2 tsp red pepper flakes, or to taste
salt and fresh ground black pepper to taste
4 cups water
1/4 cup heavy cream
1/2 cup grated Parmesan cheese
for topping:
1/2 cup fine bread crumbs
1/3 grated Parmesan cheese
1 tbsp olive oil
salt to taste
2 tbsp any chopped fresh herbs (thyme, parsley, oregano, basil, etc)
14-oz box spaghetti, cooked and drained
1/2 lemon, juiced

For another similar, and equally delicious cauliflower pasta video recipe, check out this oldie, but goody: Cauliflower Spaghetti “Aglio Olio"


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Another "Chef John is Traveling" Rerun: Cabbage Rolls a Mother Knows Best

Hello from freezing western New York. It looks like I'm probably not going to have time or the opportunity to film any video recipes while I'm here, but here is a winter classic that I'm posting along with an important update to the procedure.

My mother had some amazing cabbage rolls waiting for Michele and me upon our arrival. As we ate I could tell by the look in my wife's eyes she was thinking, "yours are good, but these are better." When you've been together as long as we have, you can actually read each others minds.

After a brief conversation it was discovered that while I use the same ingredients as mom, she cooks hers an additional hour. This explained the extra tender filling, and even sweeter, more tender cabbage. So, here is my cabbage roll recipe video (inspired by my Aunt's recipe - you can read that original post here, and get the ingredients) and as you watch please take note the cooking time is not 2, but 3 hours. Thanks mom. Enjoy!

Update to the Update! After further discussions with my mother, and my aunt who I credited with the recipe, it seems that I'm using several ingredients not officially sanctioned by the family elders. Apparently they don't use Parmesan or egg in the mixture, and it been "suggested" that if I continue using those ingredients I should stop telling people it's their recipe!

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Pork Barrel Spending and Beans

In honor of the presidential inauguration, the title of this recipe, "Pork and Beans and Greens - Good Luck Making This," has temporally changed to this more Washington-esqe one.

As many of you foodies already know (it's on the entrance exam), a very traditional southern New Years meal is black-eyed peas, or some other type of bean, and greens. Eating this meager meal on New Years day is supposed to bring you great prosperity for the rest of the year.

This video recipe is a lighter and easier Italian take on the classic, and is topped with some crusty, caramelized roast pork. Speaking of the south, you'll see me use a spice rub (a wet rub, aka "wub") on the pork before roasting for a sort of Italian barbecue effect.

All in all, this is an odd recipe. The pork is not slow-roasted, but cooked at a higher heat for a crusty finish. The greens are not slowly braised, but just wilted. The black-eyed peas have been replaced with cannellini beans. And, I can't guarantee it will bring you the same prosperity as the traditional version. Having said all that, I thought it tasted excellent and I hope you give it a try.

By the way, I will also be doing a traditional version that - with any luck - you'll see before New Years Day. Enjoy!



Ingredients:
4 lb. boneless pork shoulder roast, cut in large pieces
for the wet rub:
1/2 tsp dried rosemary
1 tsp black pepper
1/2 tsp fennel seeds
2 tsp salt
1/2 tsp hot pepper flakes
1 tsp cumin
1/2 tsp dried oregano
2 cloves garlic
1 rounded tbsp brown sugar
1 tbsp wine vinegar
1 tbsp olive oil

1 large bunch arugula
1 14-oz jar cannellini beans
1 lemon
1 tbsp olive oil
2 cloves sliced garlic

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!

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Mascarpone Butternut Squash Ravioli with Brown Butter and Sage - It's the Best Thing Since Wonton Skins!

If I suggested you make homemade butternut squash ravioli as an appetizer for your holiday meal, what would you say? You'd say no. That's because you would envision some long complicated process fraught with disappointment.

People throw around the "best thing since sliced bread" line for all kinds of things, and rarely do they deserve such a tribute. Ready-to-use wonton skins, however, are not only the "best thing since sliced bread," they are better than sliced bread…much better.

Anyone can slice bread (except those cooks on Hell's Kitchen), but how many people make paper-thin, perfectly round wonton skins. Hopefully this video recipe shows you just how easy ravioli can be when using this easy-to-find, and very liberating product.

I've used them for tortellini, pierogi, dumplings, ravioli, and yes, even wontons, all with terrific results. There are eight million known ravioli fillings, so once you get this simple technique down you have a lot of recipes to try. I've also posted a few (very) old videos that use the same product. Enjoy!



Ingredients:
1 cup cooked butternut squash
1/2 cup mascarpone or cream cheese
1/3 cup grated Parmesan
1 egg yolk
1/2 tsp salt
1/2 tsp fresh ground black pepper
pinch of cayenne
1 package round wonton skins
butter, garlic, and sage as needed

More Wonton Magic - click on title to read original post
(Warning: old videos with minimal production value)

Wonton Soup



Salmon Ricotta Tortellini with Spring Peas and Lemon

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Spicy Three-Bean Chili - Meatless and Possibly Vegetarian

As I prepare myself mentally and physically for the rest of the upcoming holiday feasts, I'm trying to stay away from rich, meaty dishes since they'll soon be eaten in abundance. This spicy three-bean vegetable chili recipe video shows a meat-free, but still very satisfying meal.

Eating a little leaner before the big holiday meals is a great idea for several reasons. You'll save money, get extra nutrients to protect your body from excessive partying (and gout), and you'll appreciate those rich foods even more.

I'm going to have a bowl of this chili right now, and then practice my King Henry VIII imitation - you know, drunk, belt loosened, shirt stained with gravy, pointing menacingly at relatives with a roast goose leg, or dripping beef rib. Ah, the holidays. Enjoy!

* Please help support free video recipes, and visit my new sponsor, MOZO Shoes. Find out why chefs (like me) are buzzing about their great shoes!



Ingredients:
2 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1 jalapeño, seeded, minced
1 red bell pepper, seeded, diced
1/2 tsp dried oregano
1/2 to 1 tsp chipotle chili powder (more for spicier chili)
1 tbsp ground cumin
1 1/2 tbsp Ancho chili powder (or other chili powder)
1 cup tomato sauce
3 cups water (more if needed)
1 (15-oz) can black beans, drained
1 (15-oz) can pinto beans, drained
1 (15-oz) can red kidney beans, drained
1 pound package frozen sweet corn, thawed, drained well
salt and fresh ground black pepper to taste
6 oz pepper Jack cheese, shredded

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A Simple Beef Pot Roast with Prep Cook Ragout

This delicious Beef Pot Roast video recipe is dedicated to all you hungry prep cooks out there. In a restaurant kitchen, real diner breaks are more theory than practice.

There is often not enough time to get everything done, and you can't really tell the chef that you didn't get around to dicing the mushrooms because you were enjoying a nice leisurely supper.

It's not that you starve; someone is usually assigned to cook a "family meal," as it's referred to. Leftovers are pulled together and laid out buffet-style to grab when you have a chance. This thankless job is normally done by the youngest cooks, who gain valuable experience, as well as learn profanity in several languages as the results of their labors are critiqued by the older line cooks.

Prep cook ragout or ragu, is what I call the stewed vegetables that are leftover from the making of stocks, sauces, or from roasting meats. This soft, cooked-to-death "mirepoix" (onions, celery, carrots) is the last resort "family meal" side dish of the "in the weeds" apprentice.

Here, however, these same vegetables make for a really nice topping to our simple, but comforting beef pot roast. Beef, mirepoix, butter, rosemary, salt and pepper…now, that's a recipe any busy prep cook would love. Enjoy!



Ingredients:
Beef Chuck Pot Roast (about 3 1/2 pounds)
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1 tsp dried rosemary
2 tsp salt
1 tsp black pepper
1/2 stick butter

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Meaty Mushroom Veggie Burger - The Least Terrible Veggie Burger Ever!

Sometimes I'll be standing at the neighborhood burger joint counter, waiting for my flame broiled, half-pound cheeseburger, when someone will step up, look over the menu, and sheepishly order the veggie burger. When this happens, I always say to myself, "you poor bastard." Now, before you get your hemp shorts all bunched up, let me explain.

This person I'm describing isn’t a vegetarian - if they were, they would have ordered the garden burger immediately, and would not have looked so healthy. That they looked at the menu for a few minutes means, momentarily intoxicated with sirloin vapors, they thought about ordering a real beef burger. Then, listening to that little voice in their head (which sounds just like their wife's voice), they come to their senses and order the veggie burger.My empathetic feelings come from the fact that veggie burgers are usually dismally dry, flavorless discs of disappointment. Especially the ones burger joints serve just to spite their vegetarian customers. Well, things may be changing. This video recipe shows how to make a meaty, juicy, delicious meatless burger.

It's my dream that one day, someone will order this amazing mushroom burger, and a person standing next to them, waiting for their half-pound cheeseburger, will say to themselves, "you lucky bastard." Enjoy!



Ingredients:
4 tbsp olive oil, divided
1 1/2 lb mushrooms, sliced
1/2 finely chopped onion
4 cloves minced garlic
2/3 cup rolled oats
1/2 cup shredded Parmesan
3/4 cup breadcrumbs
2 eggs, beaten
1/2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper

View the complete recipe

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Little Green Balls of Death - The Unfairly Bashed Brussel Sprout

A fan of the site, Balu, sent in this great photo of the poor, misunderstood Brussel sprouts, and asked if I had a video recipe for this "interesting vegetable" as it was described in the email. Well, yes I do; 60-Second Brussel Sprouts!

Believe it or not, this video recipe came up during the About.com meetings in Las Vegas. My friends and bosses, the lovely and talented Bonnie and Gina, told me that this was the most popular recipe I've done for them (and I've done a lot). They're both big fans of the veggie now, and regularly forward the recipe to friends. Yes, Brussel sprouts, who knew?

You will see these all over the produce department this time of year, and in my humble opinion this 60-Second Brussel Sprouts recipe best shows off their sweet, delicate flavor. Enjoy!

Ingredients:
18 Brussel Sprouts, sliced very thin
1 tbsp olive oil
1 tbsp butter
1 lemon, juiced
salt and pepper to taste

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Cauliflower Thursday!!

There were a couple comments on the Beef Merlot recipe about using cauliflower, instead of potatoes, for a side dish. I remembered doing a mashed cauliflower video recipe a while ago, so I thought I would post it. When I went to grab it, I realized that it was actually mashed with potatoes, but it's better than nothing, so here you go.

I've also posted my other cauliflower video recipes below. If you want to read the original post, click on the link provided. Warning, some are really old, and were filmed/ edited with my original equipment. Enjoy!

Potato and Cauliflower Mash [read post]



Atlantic City-Style Butter Roasted Cauliflower [read post]




Cream of Cauliflower with Fried Oysters and Chervil [read post]



Cauliflower Spaghetti “Aglio Olio” [read post]



Photo (c) Flickr user Sophiea

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My Amazin' Tomazins! The Dumbest Thing I've Ever Filmed

This would have been the second dumbest thing, but, I've never filmed congress. This video started with great promise - I had about 3/4 of a pint basket of sugar-sweet cherry tomatoes. I've never made sun-dried cherry tomatoes before, but had slow-roasted Roma tomato halves a long time ago, and they came out pretty good.

I'm not a big sun-dried tomato fan, the jarred ones taste like medicine to me, and I avoid them on menus whenever possible. I figured these would be much better - sweeter and juicier. What I got, 12 hours later, and who knows after how much cooking gas, were what best could be described as cherry tomato raisins.

They didn't taste bad, and Michele liked them, but considering all the time and wasted fuel, the tiny ramekin I ended up with surely didn’t justify the effort. Talk about severe shrinkage! I think you'll all agree this video recipe is of no practical use, other than maybe to mock me. Hey, at least the name is kind of catchy. Enjoy!

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Sunday Night Tease: Tomorrow You Will See the Dumbest Thing I've Ever Filmed

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French Onion Soup - So Good it Will Make a Mime Chatty

What a great time of year for a crock of French onion soup. Who can resist that bubbling raft of Gruyere cheese covering the rich, aromatic broth? It's too bad you get to experience one of life's great culinary treat so rarely. That surge of excitement, and saliva, that comes with seeing it on a menu is both welcomed and infrequent.

So, make it yourself! French onion soup has to be one of the easiest soup recipes ever. To make it the right way you do need a few hours, but it's probably raining out anyway. There are many great ways to spend a rainy fall afternoon, but few are as satisfying as listening to the rain, while smelling onions slowly sweetening in warm butter.

Do yourself a favor and throw out every French onion soup recipe that calls for those expensive "sweet" onions - you know, Walla Walla, Maui, Vidalia, etc. Those varieties are "sweet" because they have lower levels of the sulfuric compounds that give onions their sharp, strong taste when raw. These mild onions are awesome when eaten raw in salads, or on sandwiches, but when cooked, do not taste any better than your basic yellow onion. If you don’t believe me, email Alton Brown, whom I stole this rant from. Enjoy!





Ingredients:
3-4 large yellow onions, cut in large dice
1/2 stick unsalted butter
1 tsp kosher salt
2 sprigs fresh thyme
1 bay leaf
fresh ground black pepper to taste
1 tbsp sherry vinegar
1/4 cup dry sherry wine
3 cups high-quality beef broth
2 cups high-quality chicken broth
1 cup water
toast
shredded Gruyere cheese

Mime photo (c) Leesa0502

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