Classic Onion Soup

Total Prep Time: 45 minutes

Serves: 6 to 8

I got this recipe off of a bag of onions from Groupe Vegco, Inc.  The recipe is courtesy of the National Onion Association.  I adjusted it  slightly.  The kids loved it and so did Michael and I!

4 large yellow onions, sliced

6 Tbsp butter

1 Tbsp sugar

8 cups chicken stock

Salt and pepper to taste

1 1/2 baguette French bread, sliced and toasted

Grated Parmesan cheese

Melt butter in a large saucepan that holds at least 4 quarts.  Add onions; cook over medium heat 12 minutes, or until tender and golden, stirring often.  Add sugar and cook, stirring, for 1 minute.  Add stock; cover and bring to a boil.  Reduce heat; simmer 12 minutes.  Season with salt and pepper.  To serve, ladle soup into bowl; float toast on soup.  Sprinkle with cheese.

Italian Pasta Stir-Fry

Total Prep Time: 20 minutes
Serves: 6 to 8

I got this recipe from The Pampered Chef and adjusted it so that it doesn't have any tomatoes.  I also used spelt pasta instead of linguine.

10 oz uncooked spelt spaghetti
1 large onion, chopped
3 medium zucchini, sliced 1/4" thick
3 Tbsp olive oil
3 garlic cloves, minced
1/4 cup fresh parsley, chopped
1 tsp dried basil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp freshly ground pepper
1/4 cup Parmesan cheese

1. Cook spaghetti according to package directions. Drain; set aside and keep warm.

2. Meanwhile heat oil in a stir-fry pan over medium heat until hot.  Add onion, zucchini, and garlic; stir-fry 2-3 minutes or until vegetables are crisp-tender.  Add parsley and seasonings. Cook 1-2 minutes, stirring gently until heated through.

3. Remove pan from heat; stir in spaghetti.  Sprinkle Parmesan cheese over pasta.  Serve immediately.