My Favorite Recipes-Fall 2014

Fall is for FOOTBALL!

Football season means Sundays are casual. Have some soup and some chips and dip. Get your onion fix.

Homemade Onion Dip

( no comparison to store bought)

2 Tablespoons olive oil

1 ½ cups diced yellow onions

¼ tsp kosher salt

1 ½ cups sour cream

¾ cup mayonnaise

¼ tsp garlic powder (not garlic salt)

½ tsp ground pepper

½ tsp kosher salt

Saute oil and onions and salt in a fry pan slowly over medium heat until they are caramelized (not burnt). This will take about 20-30 minutes. Set aside to cool. Mix the rest of the ingredients and then add the cooled onions and refrigerate for 4 hours or overnight. Mix again and serve with your favorite chips.

Redskins and Onion Soup

3 Tbl olive oil

1 ½ lbs of white onions, chopped

¾ lbs of Redskin potatoes diced into  ½” chunks

5 cups chicken broth

Salt and pepper to taste

In a large soup pan add oil and onions and saute on low until translucent but not brown, about 30 minutes.

While onion is cooking, place potato cubes in a steamer and steam potatoes until soft about 10 minutes. When onions are ready, add the steamed potatoes and the chicken broth to the soup pan with the potatoes and heat through. Puree soup in several batches if necessary in a food processor or use a stick blender and blend right in the pan. Add salt and pepper to taste and heat to serving temperature. Ladle in bowls and top with chopped tomato or shredded cheese and serve with warm french bread and butter.

“Eating is a necessity, but cooking is an art”