Crazy Eights Onion Soup

This day started out beautifully, sunny and swiftly changed to a cloudy, then eventually rainy day. In between the breaks of raininess, I walked Daisy-dog and the fog was rolling in and disappearing before my eyes. It was a bit eerie and it reminded me of a book I read when I was a teenager, The Fog by Caroline B. Cooney. Oh that book creeped me out, in the best way. She described the fog in such a way that whenever there is a fog around, it brings me back to the days of sitting, reading it- terrified. I like to scare myself sometimes and on this Halloween-esque night, despite the date on the calender. I saw shadows where there were none. As we walked down the street, I looked back and the fog was coming closer, in my mind- following me, ready to engulf me. I began to walk faster, the fog dissolving before plain sight, turning around again to see it, coming at us, mysteriously. I began to walk faster, my imagination getting the best of me. I started to laugh at my own ridiculousness and calmed down but it was so much fun being mesmerized by the fog this evening and reminiscing a little bit about books that I loved to read; books by R.L.Stine and Judy Blue like Are You There God? It’s Me Margaret and Tiger Eyes, a book called Crazy Eights and that book about the fog…The weather today is perfect for curling up on the couch with a good chilling book and a creamy onion soup in hand with a buttery sandwich on the side. Enjoy and watch out for that fog! ;)

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  • 8 onions, varied sizes, about 2 1/2 pounds
  • 8 tablespoons unsalted butter
  • 8 tablespoons half and half, about 1/2 a cup
  • 4 cups homemade or good-quality ready made chicken broth
  • 1 cup water
  • sea salt to taste

DSC05674In a large, heavy bottomed pot, combine the onions along with the butter and a little sea salt, cover and stir often, on low heat. You don’t want the onions to brown even slightly, you want them to sweat. After about 20 minutes, add in the cup of water and simmer for an additional 40 minutes. (If you need to, add in that cup of water earlier.) After the hour, add in the chicken broth and on high heat, bring to a boil. Once at a boil, remove from the heat and let it cool down a bit, and using an immersion blender, blend away. Because you are doing this when the soup is hot, use caution or you can wait till it cools down completely and then blend away. (*Only use that immersion blender if you are completely comfortable.) If you have cooled down your soup and blended it, warm it up on low heat and stir in the half and half. If you have blended your soup and it’s still warm, add in the half and half and adjust the seasonings. Top with minced chives. And if you are serving this for a fancier dinner party, run the soup through a sieve so it can be silky-smooth. Serves about 4-6.

DSC05652To make this quick sandwich, toast a split croissant, lightly butter and top with ham and Jarlsberg cheese. Give an old-school, grade-school hand squash and cut in half. Enjoy!

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Onion Fritters with Cilantro & Tomato Mayo

These onion fritters will make any onion ring lover happy. The only thing missing with these fritters when compared to an onion ring is when you bite into that ring and the onion slips out and you are left with the crisp hollowed out batter in your hand, lol. Still so delicious! These are best served nice and hot, so have whoever you are sharing them with close by. ;) 

  • 1 onion, thinly sliced, I sliced them into half moon slices
  • 1 slice of prosciutto, thinly sliced
  • 1/2 cup flour
  • 1/2 teaspoon cornstarch
  • 1/2 cup seltzer
  • 1/4 teaspoon Old Bay seasoning *optional, add if you want a little kick in your fritters 
  • 1/4 teaspoon Vegeta, or any other all purpose seasoning
  • canola oil
  • 1/2 cup mayonnaise
  • a squeeze of 1/4 of a lime
  • 1 small good tomato, finely chopped
  • 1 heaping tablespoon finely chopped cilantro
  • 3 Kalamata olives, minced
  • a little Sriracha sauce

Combine the flour, cornstarch, Old Bay Seasoning and your all purpose seasoning. Slowly whisk in your seltzer. Once combined add in your sliced onions and prosciutto strips. Heat up your canola oil on low to medium heat until nice and hot. Once your oil is ready, take a tablespoonful of the onion mixture and place it into the hot oil. Flatten it out quickly, so it cooks evenly. Fry for 5 minutes per each side and drain on paper towels or paper bags. Work in batches and make your sauce in between. To make your sauce combine the mayonnaise, lime juice, tomato, cilantro. olives and Sriracha sauce. Serve with the cilantro and tomato mayo although these are great by themseleves! This makes about a dozen fritters. Enjoy!