French Onion Soup ~ France
(soupe a= l=oignon)
1/4 c butter
6 medium Vidalia or other sweet onions
3 cans beef or chicken broth
4 c water
1/2 c dry white or red wine
3 c grated Swiss or Gruyere cheese
3 tsp garlic powder
seasoned croutons
salt & pepper to taste
Slice onion in rings; melt butter in frying pan and sauté onions until dark brown and soft. Add broth, water, wine and seasonings, simmer well. Place 4 - 6 croutons in each soup bowl, pour soup into bowls, sprinkle with grated cheese and serve.
If you have oven-safe soup bowls ~ you can also place bowls under the broiler to heat cheese until browned and crusty.
© 2004, 2010 Paula T. Webb
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Bud's Smoked Fish Sandwich
4 - 6 oz smoked salmon, trout, or sardines
(or your choice of fish)
1/4 - 1/3 tbsp Greek style yogurt or cream cheese
2 tsp lemon zest
2 tsp garlic powder
1 tbsp chives
1 tbsp parsley
salt & pepper to taste
Pumpernickel or Challah bread
Remove skin (if necessary) from fish; chop coarsely and place in mixing bowl. Add yogurt or cream cheese, zest, parsley and seasonings; stir well, taste and adjust seasonings to your liking. Chill for one hour. Spread on pumpernickel, Challah or your favorite bread slices; top with chives (or add chives to mix), and serve with your favorite chips.
Sharing a fish sandwich with my father while growing up was always special ~ he traveled extensively with his career so when he was home, time was precious, and our sandwich-making together was always fun.
© 2004, 2010 Paula T. Webb
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