French Onion Soup

Here is one way our family is using our onions...


French Onion Soup


  • 1/2 cup unsalted 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 baguette, sliced
  • 1/2 pound grated Gruyere


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 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.

Almond Chicken Stir Fry with Eggplant

Also from our local member, Paula...
Here is the other recipe that I forgot to tell you about before.  I actually made this up a few years ago using broccoli alone.  I have made it with swiss chard and broccoli as well.
I have also used cashew butter to make this.  I think I prefer it with almond butter the most. I make my own almond butter for this now too.
Hope you like.
Almond Chicken Stir Fry

½ cup coconut oil
1 large onion cut into wedges
2 large stalks of celery cut into slices at an angle
3-4 cloves of garlic minced or crushed
1/2 cup Braggs Amino Acids or Soy Sauce
1/2 to 1 pound hormone and antibiotic free chicken , diced into medium sized pieces
2 Japanese eggplants, sliced
1 large yellow squash (or 2 small), sliced and halved
1 large zucchini (or 2 small), sliced and halved
2 large carrots sliced very thin or shoestringed
1/2 cup almond butter (crunchy or smooth)
Red Pepper flakes to taste (I like it really spicy!)
Vegetable or chicken broth (if needed to thin sauce)

In a large wok, place coconut oil, and heat on high for about 2 minutes.  Lower heat to medium-high, toss in chicken and stir fry for 5 minutes.  Add soy sauce and let cook for another 4 minutes.  Add onions, carrots, celery and garlic and stir.  Continue stirring occasionally for about 3 minutes.  Add squash, zucchini and eggplant and continue stir frying for another 3-5 minutes until veggies are beginning to get tender.  Add almond butter and stir it into dish.  Add Braggs, soy sauce or broth as needed so that sauce is not pasty.  Add pepper flakes and cook for another 5 minutes on medium heat.

Serve over brown jasmine rice.

Eggplant Curry

Here is a recipe our local member, Paula shared.  YUMMM!!


Baingan Bharta (Eggplant Curry) Recipe

Baingan Bharta (Eggplant Curry)

By: Yakuta 
"This is a really easy and tasty Indian dish that is sure to stir up your taste buds. Delicious baingan bharta is ready to eat with pita bread, Indian naan, or rice."


  • 1 large eggplant
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, thinly sliced
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon curry powder
  • 1 tomato, diced
  • 1/2 cup plain yogurt
  • 1 fresh jalapeno chile pepper, finely chopped
  • 1 teaspoon salt
  • 1/4 bunch cilantro, finely chopped


  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender. Remove from heat, cool, peel, and chop.
  3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Cook and stir until onion is tender.
  4. Mix ginger garlic paste, curry powder, and tomato into the saucepan, and cook about 1 minute. Stir in yogurt. Mix in eggplant and jalapeno pepper, and season with salt. Cover, and cook 10 minutes over high heat. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with cilantro to serve.