This soup is a perfect example of one of the things I love to do at Bar Americain: personalize a French brasserie classic with truly American ingredients. This is our American French onion soup. Vidalia onions are super-sweet variety of onion grown in—and trademarked by!—the state of Georgia. Their sweetness is unmatched, and the slow process of caramelizing them in this recipe intensifies their flavor. (If Vidalia onions aren’t unavailable, you can try Walla Wallas from Washington or Hawaii’s Maui onions.) Breaking though the browned crust of sharp Vermont cheddar cheese into the molten interior is the first delicious step in devouring this hearty soup. Fresh parsley pesto finishes the dish with a hit of bright color and flavor.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Turn humble onions into this thrifty yet luxe pasta dinner.
I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.