See Party Slideshow
We belong to a dinner club where we get together 6 or so times a year and cook and share food based on a theme. We have had some great themes and some great dinners. Last night the theme was "Be your favourite Food TV Chef". My husband and I were the Restaurant Makeover Team. We prepared a dessert selection. Nigella, Alton Brown and Trish Magwood were also in attendance.
| 10 sweet onions (like Vidalias) or a combination of sweet and red onions|
3 tablespoons butter
2 cups white wine
10 ounces canned beef consume
10 ounces chicken broth
10 ounces apple cider (unfiltered is best)
Bouquet garni; thyme sprigs, bay leaf and parsley
1 loaf country style bread
Ground black pepper
Splash Cognac, optional
1 cup grated Fontina or Gruyere cheeseTrim the ends off each onion then slice from end to end. Remove peel and finely slice into half moon shapes. Set electric skillet to 300 degrees and add butter. Once butter has melted add a layer of onions and sprinkle with a little salt. Repeat layering onions and salt until all onions are in the skillet. Do not try stirring until onions have sweated down for 15 to 20 minutes. After that, stir occasionally until onions are dark mahogany and reduced to approximately 2 cups. This should take 45 minutes to 1 hour. Do not worry about burning.
Add enough wine to cover the onions and turn heat to high, reducing the wine to a syrup consistency. Add consume, chicken broth, apple cider and bouquet garni. Reduce heat and simmer 15 to 20 minutes.
Place oven rack in top 1/3 of oven and heat broiler.
Cut country bread in rounds large enough to fit mouth of oven safe soup crocks. Place the slices on a baking sheet and place under broiler for 1 minute.
Season soup mixture with salt, pepper and cognac. Ladle soup into crocks leaving one inch to the lip. Place bread round, toasted side down, on top of soup and top with grated cheese. Broil until cheese is bubbly and golden, 1 to 2 minutes.
Curried Asparagus Lemon Rolls - Party Dish
- 1 loaf (500g) white bread sliced length-wise
- 1/4 cup mayonnaise (50 mL)
- 1 tbsp curry paste (15 mL)
- 1 x lemon, juice and zest
- 1 bunch of asparagus, blanched
Curried Asparagus Lemon Rolls
- Remove crusts from bread.
- In a bowl, combine, mayonnaise, curry paste, lemon juice and zest. Reserve
- Spread mayonnaise mixture on each slice of bread
- Cut 3 pieces of asparagus to fit the width of the bread and place at one end of the bread
- Roll bread up, to create a pinwheel.
- Wrap each roll in plastic and refrigerate until ready to serve.
- Can be made the night before.
- Slice each roll into 6 pieces.