French Onion Soup

I'd like to know the secret to not crying while chopping onions! This soup make me cry every time I make it.  lol  So worth the tears!  Love this hearty beef taste to this onion creation and the cheese on the bread really is the piece de resistance!  Enjoy

French Onion Soup

Ingredients 1/2 cup butter 4 onions, sliced 2 garlic cloves, chopped 2 bay leaves 2 fresh thyme sprigs Kosher salt and freshly ground black pepper 1 cup red wine, about 1/2 bottle 3 heaping tablespoons all-purpose flour 2 quarts beef broth 1 loaf french bread or baguette, sliced 2 cup grated Swiss cheese or Gruyere 1 cup parmesan cheese     Directions Melt the stick of butter in a large pot over medium heat. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes. Discard the bay leaves and thyme sprigs. Dust the onions with the flour and give them a stir. Turn the heat down to medium low so the flour doesn't burn, and cook for 10 minutes to cook out the raw flour taste. Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes. Season, to taste, with salt and pepper. When you're ready to eat, preheat the broiler. Arrange the French bread/baguette slices on a baking sheet in a single layer. Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. Ladle the soup in bowls and float several of the Gruyere croutons on top. Alternative method: Ladle the soup into bowls, top each with 2 slices of bread and top with cheese. Put the bowls into the oven to toast the bread and melt the cheese. Serves 4-6

Cheesey Eggs

My dear friend, Sandy made this for a potluck and she gave me the recipe.  I couldn't for the life of me find that damn thing all year and today I found the recipe!  Hallelujah!!!  I thought I had lost it forever!  Now I'm sharing it with you.  The best part of this great breakfast casserole is that you make it the night before and then in the morning just stick it in the oven.  Yum!  Enjoy

Overnight Cheesy Eggs

12 eggs

1 lb cheddar cheese

2 C cottage cheese

1/2 C butter, softened

1/3 C flour

4 oz green chilis

1 tsp pepper

1 tsp salt

1 tsp garlic powder  

Mix together in a large bowl.  Cover and put in the fridge overnight.  Scoop mixture into a  9x13 dish sprayed with Pam.  Bake for 45 minutes in a 350 degree oven.

Citrus Glazed Salmon with Avocado Salsa

Always looking for a new way to cook salmon in the Northwest!  This delicious citrus glazed salmon is super easy and low on calories and fat.  The avocado salsa goes perfect with it!  Enjoy

Citrus Glazed Salmon with Avocado Salsa

Four 6-ounce fresh salmon filets
1 1/2 tablespoons olive oil
4 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
Salsa:
1 large avocado, diced
1/2 cup diced red onion
1 orange, diced
1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
2 teaspoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons fresh cilantro, minced
Kosher salt and black pepper to taste
.
In a baking dish combine the olive oil and the orange juice.  Lay salmon in it and turn to coat.  In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper.  Sprinkle over each side of salmon filets.  Set aside to marinate for 30 minutes.
In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro.  Season with salt and pepper to taste.  Cover and chill.
Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray.  Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily.  Serve with chilled avocado salsa.  Makes 4  (or 8 Weight Loss Surgery) servings.
Per regular-sized serving:  412 Cal; 42 g Protein, 20 g Tot Fat, 8 g Carb; 2 g Fiber; 4 g Sugar; 688 mg Sodium
Per WLS Serving: 206 Cal; 21 g Protein; 10 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 344 mg Sodium