Onions Onion-Walnut Muffins 2 medium sweet onions, peeled and quartered 1 stick unsalted butter, melted and cooled 1 ½ cups walnuts, coarsely chopped ½ cup sugar 3 large eggs, lightly beaten ½ tbsp. salt ½ tbsp. baking powder 1 ½ cups all purpose flour Preheat oven to 425 degrees; spray one 12-cup muffin tin with cooking spray. In a food processor, pulse the onions until pureed. Transfer 1 cup of the onion puree to a bowl and stir in the butter, sugar and eggs. One at a time, stir in the salt, baking powder, walnuts and flour; mix thoroughly. Spoon the batter into prepared tin and bake for 20 minutes, or until muffins are brown and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 10 minutes, then unmold them on a wire rack and let cool. (Muffins can be frozen up to 1 week. Thaw completely and rewarm before serving.) Shrimp & Sweet Onion with Pepper & Lime 3 tbsp. fresh lime juice ½ tbsp. jalapeno pepper, finely chopped Salt, as needed 2 tbsp. vegetable oil 1.5 lbs medium raw shrimp (in shell) 1 lemon, sliced 1 large, firm avocado, about 8 ounces 1 cup sweet onion, chopped 3 tbsp. fresh cilantro, chopped Tortilla chips, as needed Whisk together lime juice, jalapeno and ¼ tsp. salt. Whisk in oil; reserve. In a saucepan, cover shrimp and lemon with water. Bring to a boil; turn off heat. Let shrimp stand for 3 minutes. Drain, then cool quickly in iced water; drain immediately. (Do not let shrimp soak; they will absorb water.) Peel and devein shrimp; cool to cool to room temperature. Cut avocado into ¼ inch dice; fold into shrimp with reserved dressing and onion. Shrimp may be cooked up to one day before; dish may be assembled several hours before serving. Just before serving, fold in cilantro. Accompany with tortilla chips. Cheffy Baby s Black Pepper Chicken 1 cup sweet onion, chopped 1 cup garlic, minced 1 tbsp. black pepper 2 chicken breasts, chopped 1 tbsp. soy sauce 1 tbsp. oyster sauce (or fish sauce) Saute onions, garlic and black pepper for 1 minute. Add chicken and sauté until chicken is cooked through. Add soy sauce and oyster sauce, cook until heated through.
Mostaccioli Salad 4 Cups Mostaccioli Noodles (1 large bag) 1 Cup Cucumbers, quartered 1 Red Pepper, cut into small pieces 1 Yellow Pepper, cut into small pieces ½ Large Yellow Onion Sauce: 2 Cups Vinegar 1 ½ Cup Sugar 2 Tsp. Parsley Flakes 1 Tsp. Garlic Salt 1 Tsp. Yellow Mustard 1/8 Tsp. Ground Pepper 1 Drop Yellow Food Coloring Mix All in a Blender Boil noodles and drain in COLD water. Add noodles to veggies pour sauce over that. Mix well. Let sit over night in refrigerator. This recipe will fill a 5 quart ice cream pail. Refrigerator Pickles 6 cups sliced cucumbers (do not peel) 1 cup sliced fresh onions 1 cup sliced green peppers 2 tbsp. salt 1 cup vinegar 1 tsp. celery seed 2 cups sugar Mix together and store in refrigerator. Ready to use in 24 hours. Keeps for one year. Zucchini Pie 4 Cup Thinly Sliced Unpeeled Zucchini 1 Cup Coarsely Chopped Onion ½ Cup Margarine 2 Tbsp. Parsley Flakes ½ Tsp. Black Pepper ¼ Tsp. Garlic Powder ¼ Tsp. Oregano 3 Eggs, well beaten 8oz. Shredded Swiss Cheese 1 Prepared Pie Crust (deep dish) 2 tsp. Dijon Mustard Preheat oven to 375 degrees. In skillet, cook zucchini and onions in margarine until tender, approximately 10 minutes. Stir in parsley and other seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Spread mustard on the bottom of the pie crust. Pour vegetable and cheese mixture into the pie crust. Bake 18-20 minutes or until inserted knife comes out clean.
Mushroom Puffs 4 Oz. Cream Cheese, cubed 1 Can (4oz.) Mushroom Stems and Pieces, drained 1 Tbsp. Chopped Onion 1/8 Tsp. Hot Pepper Sauce 1 Tube (8oz.) Crescent Rolls In a blender, combine cheese, mushrooms and hot pepper sauce; cover and process until blender. Unroll crescents, separate into four rectangles. Spread mixture over dough. Roll up jellyroll style, starting with the long side. Cut each roll into five slices; place on an ungreased baking sheet. Bake at 425 degrees for 8-10 minutes or until golden brown. Note: You can make these ahead of time and freeze, just bake for 4-5 minutes. Cool, place in an airtight container and store till ready to use. Bake at 300 degrees until golden brown. Curried Butternut Squash and Apple Soup 2 Fresh Onions, chopped 4 Tbsp. Curry Powder 4 Firm Green Apples, peeled, cored and quartered 2 large Butternut Squash, peeled, seeded and cubed 5-6 Cups Vegetable Stock Salt and Black Pepper Fresh Cilantro Leaves, washed and spun Sauté the onion in a soup pot until translucent. Add the curry powder and cook for a few minutes. Add apples and squash and still until blended. Add the stock. Bring to a boil, then reduce heat and simmer for 30 minutes or until the squash is cooked. Transfer soup to a blender and puree until desired consistency. Add additional stock if soup is too think. Season to taste and serve with cilantro garnish. Onion Cake 3 bacon strips, diced 4 medium onions, finely chopped 3 tablespoons butter 1/2 cup sour cream 1 tablespoon all-purpose flour 1/2 teaspoon salt 3 eggs, beaten 1 tube (8 ounces) refrigerated crescent rolls In a large skillet, cook bacon until crisp; drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a large bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough onto the bottom and 1 in. up the sides of a greased 9-in. square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375 for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm. Yield: 16 servings.
Red Coconut Curry If you have never tried a curry, here is an easy recipe to start with. It is a great combination of sweet with the coconut milk and a little heat from the chili sauce. 2 boneless, skinless chicken breasts, sliced into thin strips 1 tablespoon oil 2 cans light or regular coconut milk 1 tablespoon red curry paste 1 tablespoon freshly grated ginger 1 tablespoons chopped fresh cilantro ¼ cups sweet Thai chili sauce 2 ¼ cups chicken broth 1 (13.5 ounce) package rice noodles (about ¼-inch wide) 1 sweet onion, sliced into thin half moons 2 red peppers, cored and sliced thinly 1 cup broccoli slaw or thinly sliced matchstick carrots 1 teaspoon salt to taste In a large pot over medium heat, scoop the cream off the top of each can of coconut and put it in the pot. (If using light coconut milk, there won't be cream to use, so use the 1 tablespoon oil called for in the recipe). The cream will be used as the "fat" instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer, stirring constantly, for about one minute. Add the chicken and onions. Cook, stirring occasionally, until the chicken is no longer pink, about 5-6 minutes. Add the coconut milk, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer. Add the red pepper, broccoli slaw (or carrots) and salt. Simmer, stirring occasionally for about 10-12 minutes. Garnish with more cilantro and serve with rice, if desired. Skewered Greek Salad Skewers: 12 small cherry tomatoes 2-3 ounces feta cheese, cut into 12 (1/2-inch) cubes 6 pitted kalamata olives 1/2 small sweet onion, cut into 12 (1/2-inch) pieces 2 teaspoons chopped fresh oregano leaves 12 (6-inch) bamboo or wood skewers Vinaigrette: 2 teaspoons lemon juice 2 teaspoons red wine vinegar 2 teaspoons chopped fresh oregano leaves 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper For the Skewers: Thread the skewers starting with a tomato, then a piece of feta cheese, an olive, a piece of onion and finish with another tomato. Repeat with the remaining ingredients. For the Vinaigrette: In a small bowl, mix together the lemon juice, red wine vinegar and oregano. Whisk in the olive oil until the mixture thickens. Season with salt and pepper, to taste. Arrange the skewers on a serving platter. Spoon the vinaigrette over the skewers and sprinkle with the chopped oregano.
Chicken Parmesan Burgers 10 oz boneless, skinless chicken breast 1/2 oz grated parmesan cheese 2 tbsp plain bread crumbs 1 tbsp chopped fresh parsely 1 tbsp chopped fresh basil 1 clove garlic, finely minced 2 tbsp minced sweet onion salt and pepper 1/4 cup pasta sauce 2 slices mozzarella 1/2 cup sliced mushrooms Cut the chicken into chunks and add to a food processor. Pulse a few times until it's almost full ground, then add the cheese, bread crumbs, parsely, basil, garlic, onion, salt and pepper. Pulse a few more times to combine, but be careful not to overwork it. Saute the mushrooms over medium heat in a skillet coated with cooking spray; season with salt & pepper. Meanwhile, preheat the broiler. Form two large patties from the chicken mixture and place on a foil lined baking sheet. Broil for 4 minutes on the first side; flip and broil 3 minutes. Remove from oven and top each burger with 2 tablespoons of sauce and 1 slice of cheese. Return and cook 1-2 minutes more. Serve the burgers with the sauteed mushrooms on your favorite bun. Scalloped Potatoes with Pork Chops 6 pork chops, cut 1/2-1 inch thick 2 Tbs vegetable oil salt & pepper or favorite seasonings 3 Tbs butter or Margarine 1 Tbs flour 1 tsp salt 1/4 tsp black pepper 2 tsp chicken base or bouillon ( or two cubes chicken bouillon) 2 cups water 6 cups peeled, sliced potatoes 1 medium onion, sliced and separated into rings Directions: Brown pork chops on both sides in hot oil in skilled. Sprinkle with salt and pepper or favorite seasonings. Meanwhile, melt butter in saucepan, Stir in flour, salt, pepper, and chicken base to form a paste. Slowly add water while stirring with a whisk. Continue to stir over medium heat until mixture comes to a boil. It will be kind of thick like gravy. Set aside. Put peeled, sliced potatoes in bottom of a 9x13 baking dish. Top with onion rings. Pour chicken broth mixture evenly over the top. Place pork chops over broth covered potatoes. Cove with foil. Bake in preheated 350 degree oven for on hour. Remove foil and continue baking 20-30 minutes or until meat is tender and potatoes are done.
Shrimp Ceviche 2 lbs cooked shrimp (peeled, deveined with tails off) ¾ cup fresh lime juice 3 tomatoes (diced) 1 onion (chopped) ½ cup fresh cilantro (chopped) 1 tablespoon Worcestershire sauce 1 tablespoon ketchup 1 teaspoon hot pepper sauce salt and pepper (to taste) 1 avocado (peeled, pitted and diced) tortilla chips Step 1: Chop shrimp into medium sized pieces. In a large bowl mix shrimp and lime juice. Let stand for about 5 minutes. Mix in the tomatoes, onion and cilantro until coated with lime juice. Cover and refrigerate for 1 hour. Step 2: Mix in Worcestershire sauce, ketchup, hot pepper sauce, salt and pepper. Mix in avocados. Serve with tortilla chips. (Makes 4 Servings) CREAMY MUSHROOM & CHICKEN SOUP 6 Tbsp. butter 1 medium onion, chopped 3 Tbsp. flour 2 tsp. salt 1 tsp. pepper 6 c. chicken broth 1 lb. mushrooms, sliced 3/4 c. sliced celery 3/4 c. chopped carrots 2 c. quartered small potatoes 1 1/2 c. frozen corn kernels, thawed 2 tsp. thyme 2 c. light cream 3/4 c. grated Parmesan, plus more for garnish if desired 2 c. chopped cooked chicken In a large post, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
Home Fries 1 1/2 lbs Yukon Gold potatoes, scrubbed and patted dry, cut into bite-size pieces* 3 Tablespoons unsalted butter 2 Tablespoons Canola oil 3 Red Baby Bell Peppers or 1 large Red Bell Pepper, seeded and chopped 1 small red onion, chopped 3/4 teaspoon chile powder Kosher salt to taste (about 1/2 to 3/4 teaspoon) In a large pot with a steamer basket, add about 1 inch depth of water. Place the cut potatoes in the steamer basket and place the lid on the pot. Bring the water to a boil and cover and steam the potatoes for about 10 minutes. *If you want you can steam the scrubbed potatoes whole and just steam for about 15-20 minutes (if the potatoes aren't too big) until tender, then cut them into the bite-size pieces. I'm not that patient and like to skim time. If you have the extra time though, your potatoes may get a little crisper when you are cooking them if you steam them whole. Either way, they are delicious. Once the potatoes are tender, remove them from the steamer and place in a large bowl to rest while you prepare the pan. If you have a large cast-iron frying pan, that is best, but a regular pan will work fine too. Over medium-high heat, melt the butter with the oil. When the butter is completely melting and the foam is starting to go down, add the bell pepper and onion pieces to the pan and cook, stirring a few times, until glossy and getting tender, about 5 minutes. Add everything in the pan to the bowl with the potatoes. Add the chile powder and salt to the mixture in the bowl and toss gently with a large spoon to distribute. Once it is fairly well mixed, but the potatoes are still holding together well, add everything back to the pan. If you don't mind the potatoes being a bit mushed up you can skip this step and just add them straight to the pan and season them there. Once the potatoes are in a layer in the pan, do not disturb them until they start to brown, about 5 minutes. Then turn they gently with a large spatula in batches, trying to get them turned so that you only turn them a couple of times during cooking. This gets the best crust and browning. It will take about 10 to 15 minutes more. Serve hot. Serves 4. Pickled Red Onions Ingredients: 1/2 cup red wine vinegar 1/2 cup water 2 tablespoons sugar 1/2 teaspoon salt 1 pinch red pepper flakes 1 bay leaf 1 large red onion (peeled, sliced and divided) Directions: 1. Heat the vinegar, water, sugar, salt, red pepper flakes and bay leaf in a saucepan until the sugar has disolved. 2. Pour the mixture over the onions in a jar and let cool completely. 3. Store in the fridge until ready to use.
Balsamic Red Onion and Tomato Chicken serves about 4-5 4 chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets Montreal Chicken Seasoning or other multi-purpose chicken seasoning canola oil 2 cups red onion, thinly sliced 1 cup chopped tomato 3 tablespoons balsamic vinegar 1 tablespoon tomato paste 1/2 cup chicken stock 1 tablespoon brown sugar 1 tablespoon butter salt and pepper to taste Season chicken with Montreal Chicken seasoning. Heat a large saute pan to medium high that has been drizzled with oil. Saute chicken in batches until golden brown. Place chicken on a platter and cover with foil. Set aside. In the same pan, add a little oil if necessary and the onions. Saute for about 6-8 minutes or until wilted and beginning to caramelize and brown. Add the chopped tomatoes and saute for about 2-3 minutes. Stir in the balsamic vinegar and reduce for a minute, scraping up all the brown bits on the bottom of the pan. Whisk in the tomato paste, chicken stock, and brown sugar. Add the butter and stir sauce until the butter has melted. Season to taste with salt and pepper. Ladle the sauce over chicken and serve. Onion Tart Serves 4 Ingredients 6 tablespoons olive oil 2 1/2 pounds yellow onions, halved and thinly sliced 1 large sweet apple, peeled and cut into thin wedges Coarse salt All-purpose flour 3/4 pound store-bought or homemade pizza dough 8 ounces blue cheese, crumbled 1/3 cup walnuts, coarsely chopped Instructions In a large skillet, heat 4 tablespoons of the oil over low heat. Add the onions, cover the skillet and cook, stirring occasionally until the onions are tender, about 25 minutes. Uncover and continue cooking, stirring frequently until the onions are golden brown, about 20 minutes more. Stir in the apple, season with salt and cook until crisp-tender, about 5 minutes longer. Preheat the oven to 500 degrees F. On a lightly floured work surface, roll the dough out to a 14-inch round. Transfer the dough to a large baking sheet and brush the top with the remaining 2 tablespoons oil. Scatter the caramelized onion-apple mixture over the top, leaving a 1-inch border all around. Scatter the cheese and nuts on top. Bake on the lowest rack in the oven until the crust is crisp and the cheese has melted, 12 to 15 minutes.
Chicken Corn Chowder 2 Tablespoons extra virgin olive oil 2 stalks of celery, finely chopped 1 medium bell pepper, color of choice, finely chopped 1 medium yellow onion, finely chopped 1 jalapeno, finely chopped, seeds and membrane removed 1/4 Cup thinly sliced or chopped ham or canadian bacon 3 cloves garlic, minced 2 14 oz cans chicken broth 3 Tablespoons flour 3 ears of fresh corn kernels 2 large chicken breasts, cooked and shredded 4 oz softened cream cheese 1 Cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 1 Cup shredded cheddar cheese Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve. Serve with Cornbread Bites. Cornbread Bites 2/3 Cup flour 1/2 Cup yellow cornmeal 1 Tablespoon sugar 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 Cup shredded cheddar cheese 1/2 Cup sour cream 1/4 Cup thinly sliced green onions 1 8 3/4oz can cream style corn Dash of hot sauce (Tabasco) 1 large egg, beaten 1. Preheat oven to 375. Mix all ingredients together in a large bowl. With a medium cookie scoop, scoop into 2 mini cupcake pans that have been sprayed with cooking spray. Bake for 10 minutes or until golden brown. Cool and serve with soup. Red-Onion Dip In a large skillet, heat 3 Tbsp. vegetable oil. Stir in 3 chopped small red onions, 2 chopped cloves garlic, 1/2 Tbsp. chopped ginger, 1/2 tsp. thyme leaves and 1/8 tsp. allspice; season with salt and pepper. Cook, stirring, for 10 minutes. Stir in 1 tsp. brown sugar; let cool. Stir in 1 cup sour cream.
Burgers Smothered in a Caramelized Onion, Mushroom and Blue Cheese Sauce (makes 4 burgers) 1 1/2 pound ground beef salt and pepper to taste 4 buns (lightly grilled/toasted) caramelized onion, mushroom blue cheese sauce (see below) lettuce (optional) tomato (optional) blue cheese (crumbled, optional) 1. Season the ground beef with salt and pepper. 2. Form into 4 patties 3/4 inches thick and press your thumb into the middle to form a depression top prevent bulging. 3. Brush the patties with oil, place on grill and cook until golden brown and slightly charred, about 3-5 minutes per side. 4. Set aside, cover and let rest for 10 minutes. 5. Assemble burger with buns, patties, caramelized onion, mushroom blue cheese sauce, lettuce and tomato and garnish with some more crumbled blue cheese. Caramelized Onion, Mushroom and Blue Cheese Sauce 2 tablespoons butter 1 onion (sliced) 2 cloves garlic (chopped) 1 teaspoon thyme (chopped) 8 ounces mushrooms (sliced) salt and pepper to taste 1 splash brandy 1/4 cup beef broth 1/2 cup blue cheese (crumbled, I used gorgonzola) 1. Melt the butter in a pan. 2. Add the onion and saute at medium heat until caramelized, about 20-30 minutes. 3. Add the garlic and thyme and saute until fragrant, about a minute. 4. Add the mushrooms, season with salt and pepper and saute until tender, about 10-15 minutes. 5. Add the brandy and broth and deglaze the pan. 6. Simmer until it has reduced by half, about 3-6 minutes. 7. Remove from heat and stir in the blue cheese. BAKED ONION RINGS 2 egg whites 1/2 tsp. salt 1/8 tap. pepper 1/2 lg. sweet yellow onion, cut into rings 1/3 c. dry bread crumbs Combine egg white, salt and pepper in bowl; mix well. Dip onion rings into egg mixture. Coat with bread crumbs. Place in single layer on baking sheet. Bake 450 degrees for 10 minutes or until golden brown.
Focaccia 2 pounds frozen bread dough About 1/2 cup extra-virgin olive oil Toppings (see notes) Fresh rosemary leaves Coarse sea salt 1. Thaw bread dough at room temperature. 2. Pour 3 tablespoons olive oil into a 10- by 15-inch nonstick baking pan. 3. If you are using two 1-pound loaves, pinch dough together firmly. Spread dough flat in pan, pushing to cover bottom of pan (if dough pulls back and will not spread, let it rest 5 minutes and try again). Let rise until surface is bubbled, 45 to 60 minutes. 4. With your fingers, poke dough at 1-inch intervals until entire surface is dimpled (do not pierce dough). 5. Drizzle surface evenly with 1/4 cup olive oil and top as desired. Drizzle with additional olive oil and sprinkle with rosemary and sea salt. 6. Bake in a 400 regular oven until top and bottom surfaces are golden, 20 to 25 minutes. 7 Remove from pan and let cool on a wire rack at least 10 minutes before serving; to serve, cut into squares. You can top it off with items from an Italian deli counter or supermarket. We especially like silvery little marinated anchovies plus a sprinkling of coarse sea salt both of which add appealing flavors from the briny deep. You can also use sliced marinated artichoke hearts, pitted oil-cured black olives, cherry tomatoes, thinly sliced red onions, and/or roasted red peppers. CHEESE-ONION ENCHILADAS 2 c. grated Monterey Jack cheese (8 oz.) 1 c. chopped yellow onions 12 lg. flour tortillas 1/4 c. butter, melted 1/4 c. flour 2 c. chicken broth 1 c. sour cream 3 tbsp. hot sauce (or to taste) Combine cheese and onions. Roll up in tortillas. Place tortillas in greased 8 1/2 x 14 inch pan. Combine butter, flour and broth in small saucepan. Stir until thickened. Remove from heat. Stir in sour cream and hot sauce. Pour over tortillas. Bake at 350 degrees for 40 minutes. Serve immediately. Serves 5-6 people.
Red Onion And Red Wine Soup With Tomatoes, Thyme, And Heart Shaped Croutons The stock 1/2 teaspoon dried thyme or about 3 branches of fresh thyme 8 bushy sprigs of parsley 3 bay leaves 3-4 cloves garlic, peeled 1/2 teas. salt 8 cups water Put all the ingredients in a pot and bring to a boil, turn heat to a simmer and cook for about 25 minutes. Pour the liquid through a sieve lined with paper towels or cheesecloth. The soup 4 tablespoons olive oil 2 pounds of red onion, peeled and cut in half and then cut into thin slices 4 cloves of garlic,coarsely chopped or run through a press 1/2 teaspoon coarse salt 1 pound fresh tomatoes, peeled and seeded, or 2 cups canned whole tomatoes, juice reserved 1/2 teaspoon salt the stock 1 cup full-bodied red wine, (I used cabernet sauvignon) pepper Baguette for croutons fresh thyme leaves for garnish Warm the olive oil in a big soup pot and add the onions. Cook on low heat, stirring for about 25 to 30 minutes until they're soft. While the onions are cooking, pound the garlic in a mortar with the coarse salt (or smash it with a fork in a bowl). Peel, seed, and chop the fresh tomatoes. If using canned tomatoes, remove the seeds before chopping. Strain the juice and reserve for the soup. When the onions are soft, stir in the garlic, tomatoes, the 1/2 teaspoon salt and 1 cup of the reserved tomato juice and 1 cup of the stock Cover the pot and cook over medium heat for 15 minutes. Then remove the cover, raise the heat and add the cup of wine. Cook until reduced by half. Pour the remaining stock into the onions, bring to a boil, then simmer for 25 minutes, partially cover. Adjust for salt and add pepper to taste. Serve garnished with fresh thyme and topped with a heart shaped crouton. Croutons. Use dairy and egg free French bread. Slice the bread and use a heart shaped cookie cutter to cut out hearts. Place on a cookie sheet and bake a 350 degrees until browned slightly and toasty.