I try to avoid bringing a veggie platter to a party – not because I don’t love my veggies. I Love my veggies! But I also love to bake, and a party is usually a great excuse for me to bake something. When I recently ended up agreeing to bring a veggie platter to a party, I began looking for something to make it special. Then I came across this recipe . . . This dip is a great low-fat alternative to the usual sour-cream based dip. It is a homemade version of the standard from my childhood, French onion soup mix and sour cream. It’s a bit of work to chop and then caramelize the onions, but the flavour is so worth it.
I found the recipe on crumbblog.
What you need:
- 1 tbsp olive oil
- 1&½ cups finely diced red onion
- 1&½ cups finely diced yellow onion
- 1&½ cups finely diced sweet onion
- 1 clove garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- 1½ cups plain yogurt (see homemade yogurt recipe here)
- ¼ cup mayonnaise
- 1 tsp lemon juice or more to taste
- dash of Worcestershire sauce
What you do:
- Heat the oil in a large frying pan (my cast-iron one worked great for this) at medium-high heat. Add the onions and cook for 10 minutes, or until they are just starting to colour.
- Reduce heat to medium-low and continue cooking for 20-25 minutes, stirring from time to time, until the onions are golden brown and caramelized. If the onions get too dry at any point add a tablespoon or two of water to avoid burning, and continue cooking). Stir in the garlic, salt and pepper and cook another minute or two. Remove from the heat and set aside to cool.
- In a mixing bowl, whisk the mayonnaise, then whisk in the yogurt, lemon and Worcestershire until smooth. Stir in the cooled onions, salt and pepper to taste.
- Put the dip into a serving bowl, cover and refrigerate for at least an hour or up to two days to allow the flavours to mingle.
- Serve with veggies or chips.
Tip: Peel and cut your own carrots for your veggie tray. They will taste so much more like… carrots.
Soup is amazing on a cool fall evening, and the healing benefits of onion and homemade soup stock help ward off the illnesses that are lurking. Using homemade stock makes a world of difference for this recipe. The taste of a soup made with store-bought watery broth just doesn’t cut it when you’ve had the real thing. Sometimes when I have an afternoon at home I’ll make a huge batch of broth and keep it in the freezer to pull out for recipes like this.
I used a recipe from The Essential Soup Cookbook (thanks Marlene for this gift years ago!), then made changes according to what I had on hand. I made a smaller recipe than the book called for, and used chicken stock and white wine instead of beef stock and red wine. I also used a sweet onion because I find I don’t cry when I cut them. When I make this again I’ll try grating some cheese on top of the bowls and then put them under the broiler to bubble up instead of broiling the bread and cheese.
This recipe serves two generously, with some leftovers possibly.
What you need:
2 tablespoons butter
1 large sweet onion, sliced
2 cloves garlic, crushed
1/3 cup dry white wine
4 cups chicken stock
1 spring fresh thyme
1 bay leaf
salt, to taste
1/3 – 1/2 cup gruyère cheese, grated
a few slices of baguette bread
What you do:
1. Heat the butter in a pot at medium heat, then add the onions. Lower the heat to medium-low and cook, stirring, until the onions are nicely browned. Don’t be tempted to speed things up by raising the heat, as the low heat gives the onions a mellower and sweeter flavour.
2. Add the garlic and cook for a minute, stirring. Then add the wine, chicken stock, thyme and bay leaf. Bring this to a boil, then simmer for about 20 minutes. Remove the bay leaf and thyme before serving, and add salt to taste.
3. Just before serving, grate the cheese and sprinkle it on the bread slices. Put it under the broiler until the cheese is bubbling and begins to brown. Place the cheesy bread on top of bowls of hot soup and serve immediately.