Today I am grateful for several small and large blessings! I am grateful to be relatively pain free. If you read my last post,  you, may recall that I was in bed for over 8 days with terrible back and leg pain. The MRI revealed a bulging disc which was pressing on a nerve and causing me back pain. It seems to have eased greatly and I am back on my feet again. I feel grateful for a wonderful husband who brought me an extra hot skim milk latte in bed this morning.

Although I couldn’t be in Toronto today to celebrate Mother’s Day with my mom, I am grateful to have 5 siblings all living there to celebrate with her. They gathered at my baby sister’s house and had a “friendly” game of softball. Some family members tend to get a bit competitive about these things so hopefully no one sprained a hamstring sliding into first base or got bonked on the head from being tagged out at home plate. I’m sure to get a play by play analysis very soon.

Finally, I am grateful for my sweet children. My oldest was unable to spend today with me, but he drove for over 5 hours to come home for a short visit yesterday. My middle child bought me a beautiful blue hydrangea plant and gave me a very fitting (and funny) card .

And my youngest, with the help of his sister, made me a video on YouTube, serenading me with Elvis’ “Love me Tender.” So sweet!

I made these tarts a few days ago and thought we would have them today for dessert. Unfortunately they were all gone the day I made them. Luckily I have other sweet things to satisfy me!

These tarts are the creation of Lucy Waverman, food columnist for the Globe and Mail. I have adapted the recipe somewhat.  The original recipe produced tarts that had a thin layer of caramel and then a thick layer of ganache. I doubled the caramel recipe so that the finished tarts would have a thick layer of both caramel and chocolate.I also added some salt to the caramel filling as well as a few decorative flakes on top of the ganache filling.

I made them in mini muffin tins. Not only do they look adorable, but there is no guilt at all involved in popping one (or three) of these into your mouth. The contrast in textures of this mini bite are what make it so special. Biting into the crisp flaky pastry you discover a silky smooth layer of bittersweet slightly salty caramel covered in a thick layer of chilled chocolate ganache. The ping on your tongue from a melting crystal of fleur de sel helps these tarts from being too cloyingly sweet.

Begin with making the caramel, as it needs time to cool and firm up. Sugar, water and corn syrup are boiled until a rich amber colour is reached. Finish with whipping cream and a pinch of kosher salt.

I like to roll out the pastry dough between 2 sheets of parchment paper, right after making the dough. Then I chill the rolled out dough. Be sure to roll the dough very thin (1/8 of an inch thick) for these mini tarts.

Let the tart shells cool completely before filling. I find it easiest to put the caramel filling into a disposable piping bag.

Finish off with chocolate ganache and a few flakes of fleur de sel.

Click here to print recipe for Salted Caramel Chocolate Tarts.

At the beginning of April, I dashed off a hurried post about Alice’s New Classic Macaroons. I was rushing because I had a million things to do to get ready to travel to Toronto for Passover. I flew to Toronto on a Friday morning. Just before we took off, I checked my Blackberry to see if there were any messages for me. My inbox was empty. An hour later, when we landed, I turned my Blackberry back on and was shocked to see that I had over 76 emails in my inbox.

My first thought was that someone near and dear to me had been in a terrible accident or had a fatal heart attack. But as I scrolled through the messages, I realized that none of them were from anyone I knew. Most of them were from strangers telling me that they liked my latest post on macaroons.

For the life of me, I couldn’t figure out how all these people had seen this post. In a normal day, I usually get about 225 hits on my blog. When I checked my blog stats later that day I was gobsmacked to see that over 2900 people had viewed my latest post. Yikes, I’d gone viral. Visions of book deals and television appearances began dancing in my head! I slowly floated down to earth when I realized what had happened. I had been “Freshly Pressed.” My blog host is WordPress. Each weekday, about ten new blog posts from over 450,000 posts are selected to be featured on the Freshly Pressed section of their WordPress.com homepage. I was one of the chosen!

For the next two weeks, each day, my Blackberry pinged repeatedly to tell me that I had another new follower. For those of you who don’t know what this means, simply put, a follower is someone who as decided that they like your blog so much that they want to be notified by e-mail every time you post a new blog entry. I must admit it was a bit unsettling to discover that that all these new people were “following” me. It was hard to resist the urge to look over my shoulder for them. I felt like such an imposter. These people were following me and I had nowhere to lead them.

Eventually I got over myself and posted a lovely entry about Farinata. Then I was gearing up to write about pistachio crusted halibut and somehow managed to injure my back. Unable to sit or stand without pain shooting down my leg, I crawled into bed. I found myself wishing, for the very first time in my life, that I had been born a male. Sitting down to pee was so painful. I have perfected the semi squat with very minimal splash. Thinking about patenting this position!

I’m not sure if it is a pinched nerve or a disc problem. I had an MRI today so I should get more information soon. I am on day 7 of bed rest and am finally able to prop myself up to type, so I thought I’d share this yummy halibut recipe with you.

I have been making this recipe for several years now. It is my go to recipe for any white fish. I never seem to tire of eating it. The crunch of the pistachio and cornmeal crust contrast so perfectly with the moist flaky halibut. The tangy yogurt-cucumber sauce is a perfect accompaniment. This recipe was created by the incredible grillmeister, Chris Schlesinger . His book “Thrill of the Grill” is like a grilling bible to many.

The fish is served with a spicy yogurt sauce. The heat in this cooling yogurt sauce comes from Maras pepper, a dried Turkish red pepper, that has a medium balanced lingering heat. I was unable to find it, so I used Aleppo pepper instead. Aleppo peppers come from Syria and they pack a moderate heat, with fruity undertones, mildly reminiscent of cumin. You could also put in a pinch of cayenne. The remaining sauce ingredients are lemon, yogurt, dill, scallions and cucumber. I like to remove the seeds from the cucumber, as they make the sauce too watery. A small teaspoon makes seed removal quite easy.

The pistachios for the crust need to be chopped quite fine or you will have problems getting the coating to stick to the fish. The halibut gets soaked in milk for about 30 minutes before breading. This is done to get rid any really strong fish odours. While halibut is mild, unless you live next to the ocean, chances are you are not buying just caught fish. The milk soak just refreshes the fish, sort of like when we shower after working out, to refresh us.

The fish goes into a hot pan coated with some olive oil. Once it is browned on both sides, it gets popped into a hot oven for the last bit of cooking.

Click here to print recipe for Pistachio-Crusted Halibut with Spicy Yogurt.

Sometimes in life, you just have to take a leap of faith and believe that it will all turn out ok. I am not what you would call a worrier. I have discovered that the things you stay up all night angsting over usually never end up happening. It is those things it never even occurred to you to worry about that blindside you and whack you over the head. So I live my life somewhat like a turtle, not waiting for catastrophes to befall me. Disasters know where to find me if they need me.

Today’s blog post involves a recipe that takes a leap of faith to make. I was served Farinata (Italian Chickpea Flatbread) by my girlfriend Marla last week. I was visiting her in Toronto and she served me this unusual flatbread. It was a crispy and golden on top, and addictively chewy in the center. The bottom crust had a thin film of deliciously fruity olive oil and the flatbread was flavored with rosemary, salt and black pepper. She discovered the recipe on the lovely blog, Kalyn’s Kitchen.

My friend Marla is one of the brightest and accomplished women I know. She was recently named one of Canada’s Top Women Entrepreneurs. In addition to being smart as hell, she is also quite elegant and stylish. She drinks Champagne cocktails. And on top of all that, she is a fantastic cook. Everytime she cooks for me, I leave with exciting new ideas and recipes to try.

Farinata is a thin flatbread made from chickpea flour. It originated in the Italian region of Liguria. It is quite a popular snack there. Bakeries throughout the Ligurian region post the time in their windows that the farinata will be coming out of the oven and customers line up around the corner for a hot slice. I did not post a sign letting my family know when it was coming out of our oven, but somehow they knew exactly when to appear in the kitchen to devour it.

It is the perfect appetizer to serve with drinks. Marla suggested topping room temperature slices with arugula, shaved slices of Parmigiano-Reggiano, fresh figs and then drizzling the whole thing with a good aged balsamic vinegar. I was unable to find the fresh figs, but even without them, it was amazing. My friend Josh said it tasted like summer!

The leap of faith for this recipe comes when you mix all the ingredients together and look at the “dough”. Chickpea flour, water, olive oil and salt are mixed together in a large bowl. I ended up switching to a whisk to make the batter smooth. The batter was so thin and watery I just couldn’t believe that this would turn into a flatbread.

After mixing, the batter is left on the counter to rest for several hours. I was quite busy and did not get back to it for about 8 hours. When I returned, it looked exactly as it had that morning. For some reason I had expected it to have thickened or at least risen or bubbled. But it still resembled a very thin crepe batter. I preheated the oven to 475° F and once it was hot I placed a 12 inch round pizza pan in the oven for about 10 minutes to get it blisteringly hot. While I waited, I chopped up some fresh rosemary and mixed it into the batter. You could also use a 9 x 13 inch baking sheet with sides.

Once the hot pan comes out of the oven, cover the bottom with a thin film of good olive oil. I used about a tablespoon. Pour in the batter, sprinkle with some freshly ground black pepper and prepare to take a second leap of faith, that you will get the pan from the counter into the oven without spilling any batter. I placed my pizza pan on a sheet pan, but still managed to spill some on the bottom of my oven when I was sliding it in.

I kept turning on the oven light to see if anything was happening. I was convinced I was going to end up with chickpea soup. Sure enough, at around the 10 minute mark, it started to solidify around the edges, and after a further 10 minutes, I had a golden chickpea flatbread!

This is wonderful served plain without any toppings, but let your imagination go wild. Pecorino Romano, pears and honey would be fantastic. I would also love to try it with burrata, basil and ripe summer tomatoes!

Click here to print the recipe for Farinata.

For me, it’s just not Passover unless we have macaroons.That’s macaroons, with two oo’s, the ones made with coconut, not to be confused with macarons, the French confection, with one o, which are typically made with ground almonds, powdered sugar and egg whites.

In fact, I love macaroons so much that I dressed up as a chocolate one several years ago.  My youngest sister, in Toronto, held a masquerade Seder.  We all had to come dressed as our favorite Passover character.  I took a little creative license and showed up dressed head to toe in chocolate-brown, topped with a very large pyramid-shaped cardboard hat, covered with macaroons.  A word of advice for anyone thinking of trying this – don’t!  I used canned macaroons (I didn’t want to waste the homemade ones for a craft project) and they became very heavy when coated with glue.  The overpowering stench of coconut and glue, as we drove from Ottawa to Toronto, left everyone in out van feeling quite ill.

However, it didn’t cure me of my love for all things coconut, especially macaroons. Cookbook author, dessert chef and Chocolatier Alice Medrich, created these incredible macaroons in her recent book, “Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies.” Leave it to Alice to come up with a genius twist on this classic cookie. Instead of using shredded or desiccated coconut, Alice suggests using coconut chips. These are wide shavings of unsweetened coconut that can be found in most health and bulk food stores these days.

Chewy, toasty and supremely yummy! The pure coconut flavour really shines through in these stunning beauties. Alice suggests shoving a large chunk of bittersweet chocolate into the centre of each cookie to take a great cookie over the top!

Egg whites, coconut chips, vanilla extract, sugar and a pinch of salt all get mixed together in a large bowl. I used vanilla extract paste so you can see the flecks of the vanilla bean seeds in my mixture. The bowl then gets set in a large pan of simmering water, to heat the mixture through and thicken the egg whites.

I used a small ice cream scoop (about 3/4 of an ounce) to form the macaroons. I stuck a piece of 70% bittersweet chocolate in the centre of each before baking. Unfortunately they oozed right out once I baked them.

I got a little smarter on the second tray and carefully inserted the chocolate into the centre of the macaroon and used wet fingertips to make sure chocolate was mostly enclosed. It wasn’t until I baked them all that I reread the recipe and discovered that Alice inserts the chocolate after baking, while macaroon is still warm!

However you insert the chocolate, these macaroons are pure coconut heaven!

Click here to print recipe for New Classic Coconut Macaroons.

For our family Passover seders in Toronto, I help out by bringing desserts. Last year I made Matzoh Crunch, Salted Caramel Macarons, Chocolate Macarons as well as Coconut Macaroons. My nephew Riley will cause a revolt if I don’t show up with Matzoh Crunch, so that stays in the rotation, but I needed to come up with something new to add to the plate this year. Passover desserts are quite limiting as you can’t bake with flour during Passover. For many years, people used Matzoh Meal as a substitute for flour in their favourite desserts. The results were always leaden and heavy and stayed with you almost as long as the eight days of Passover. Coconut is a very prevalent ingredient on the Passover dessert table, usually in the form of macaroons.  But even coconut lovers have their limit.

This post is dedicated to all the coconut haters out there. I may not be a member of your tribe, but I respect your right to hate coconut. I may not understand it, but I do respect it. Coconut is one of those polarizing flavours, much like cilantro. You either love it or hate it. I happen to love it.

This is a great recipe to make for the coconut haters. This recipe was sent to me several years ago, by my sister Bonnie. I keep a very organized filing system and the recipe was exactly where I thought it should be. Trust me, that doesn’t always happen. Aside from being simple to make, they are quite beautiful to look at. They glitter like Kim Kardashian’s engagement ring and will disappear even quicker than her marriage! The texture of these cookies is a perfect combination of crunchy on the outside and chewy in the middle.

Eggs, sugar and honey are beaten very well, then melted chocolate and butter are mixed in. Ground almonds and a touch of cocoa powder are added and then the whole mixture is chilled for several hours.

Scoop cookies onto baking sheet, roll in coarse sugar and bake.

Click here to print recipe for Chocolate Sparkle Cookies.

I think it was Albert Einstein who said, that the definition of insanity is doing the same thing over and over again and expecting different results. This could well apply to me. Every year, in mid-late March, we have a few days of warm weather and I put away all the boots, winter coats, hats and mittens. Then inevitably, without fail, it snows the next day. In the ensuing scramble the next morning, everyone curses me for putting it all away and I vow to wait a bit longer next year.

My blogger friend Bobbi, wrote so lyrically about this subject last week. As a matter of fact, she writes lyrically about everything. You should check out her blog. Even though we have never met, she seems like such a lovely person, someone I could be friends with. A few weeks ago, she was travelling and away from her husband. She wrote a beautiful blog titled, Absence and Coconut Chow Mein Butterscotch Cookies. Here is just a little bit of it:

 ”I reach for you in the darkness like I always do, a twelve-year habit that I can’t bare the thought of breaking. My hands meet a cold, crisp sheet. Where are you? Where am I? The sleepy haze begins to clear, and I remember that you’re at home in our bed, so far away. I fumble for the light. I miss you less once my day has started; the light holds so many distractions. But in the dark, awake, all I feel is your absence.”

See what I mean? She is so poetic and lyrical. When I’m away from  my husband, I’m just grateful to have control of the T.V. clicker! I guess maybe I’ve been married a bit longer than Bobbi.

While we’re on the subject of virtual friends, in my mind, Kelly Rippa and I are the best of friends. It annoys my daughter to no end, when we are having a conversation and I say, “Well, Kelly told me …” She reminds me that Kelly and I are not friends, nor are we ever likely to be. But I believe, that if she met me, we would be great friends. We have so much in common. We both have 2 sons and a daughter, with our daughters being the middle child. We both love to stay at home and as I discovered this week, we both suffer from Misophonia.

Literally translated, it means, “hatred of sounds.”  It is a form of decreased sound tolerance. People who have misophonia are most commonly annoyed, or even enraged, by such ordinary sounds as other people eating, breathing, or coughing; certain consonants; or repetitive sounds. Both Kelly and I can not stand to hear other people chewing. If my husband is eating an apple or grapes in the other room, and I hear him chewing, it makes me crazy. I have to get up and close the door. I am also extremely irritated by the sound of coffee being poured from a silver coffee pot. I know this sounds totally bizarre, but it’s true.

Sorry, got a little sidetracked there. I apologize if now you know way too much about me. But perhaps, maybe now you think we could be friends? I would make an excellent virtual friend.

In the spirit of it almost, but not quite yet, being spring (don’t put away the winter boots just yet), I bring to you a lovely salmon dish, featuring maple syrup and salmon. This recipe was originally created by Rose Reisman. I have adapted it, using a new cooking method I learned from Michael Symon (and no, I do not imagine that we are friends, but wouldn’t he be so much fun to hang out with?) Michael suggests cooking the salmon in a very low oven (200°F) for about 15-20 minutes. At this low temperature, the salmon stays very moist and it quite flavourful.

At first, it seems like the sauce ingredients will never come together. But keep the faith, eventually they boil into one sweet and sticky sauce.

When you check on the fish after about 20 minutes, it will not seem like very much has happened since the colour will be almost exactly the same as when it went in. Use a fork to see if the fish will flake. If it does, it’s done. I ended up cooking mine for about 30 minutes, as no one here likes it rare in the center. It was so moist. The sweetness from the maple and honey balanced the richness of the salmon. The crunch from the pecans provided some wonderful texture. I served it with an apple and cabbage slaw.

Click here to print the recipe for Maple Pecan Salmon.

Here’s a sentence I never thought I’d hear myself utter. “I’m one blog post away from being considered a stalker.”  When it comes to the blogsphere, I don’t think there is an official definition of when you have crossed the line from fan to stalker, however, this is my third blog post where I gush about Melissa Clark and her genius book, Cook This Now. I think if I give away any more of her recipes or continue to fawn over her, she may have me arrested.

Trouble is, every recipe in her book really does scream to you, “cook this now.!!”, and I just can’t help myself from blabbing to everyone I know about Crisp Roasted Chicken with Chickpeas Lemons and Carrots or Double Coconut Granola.

I actually made these short ribs over three weeks ago, when it was still actually still  winter here in Ottawa, and you wanted to eat hearty beef ribs. I just got a bit distracted and am only getting around to posting about it now. Kind of bad timing for me to post about them when today’s record high temperature reached 28°c (82°F for any non Canucks reading this), and the only kind of coconut you may be wishing for is the scented sunscreen kind! However, just file the recipe away for next week, when no doubt we will be freezing once again.

Click here to print the recipe for Chile-Coconut Braised Beef Short Ribs.

I know it’s been over 2 weeks since my last post, and honestly, I had every intention of posting about Coconut Braised Short Ribs this week. My only excuse is that I have been just too busy! Chilling on the beach is hard work, and I’m bound and determined to get it just right.

I really did bring my laptop, photos of the braised short ribs and the recipe and was planning to tell you all about them, but that post will have to wait until next week. I promise. Lest you think that all I have been doing is drinking Prosecco at the beach, I have now read all three books of the riveting teen series, “The Hunger Games”, and we actually took a hike one day so I could photograph this view!

Back to the kitchen next week, I swear!

Purim begins this week at sundown on Wednesday March 7. For those not familiar with this Jewish holiday, I present to you a basic primer, my version of Purim 101. Essentially, the Festival of Purim commemorates a time when the Jewish people living in ancient (4th century BCE) Persia were saved from extermination. As in every good story you have your heroes and your villans.

The heroes of the story are Esther, a beautiful young Jewish woman living in Persia (now known as Iran), and her cousin Mordecai, who raised her as if she were his daughter. Esther was taken to the house of Achashveirosh, King of Persia, to become part of his harem. King Achashveirosh loved Esther more than his other women and made Esther his queen. Like all intelligent wives, she kept a thing or two about herself hidden from her husband. Upon advice from her cousin Mordecai, she kept her Jewish identity a secret from the King.

Our story’s villan is Haman, a rather arrogant, egotistical advisor to the King. The King appointed Haman as his Prime Minister. Haman had a particular hate-on for Mordecai because Mordecai refused to bow down before Haman every time he passed by.  Rather than seeking to destroy Mordecai alone for this slight, Haman decided to take revenge on the entire Jewish population living in the Persian empire. Haman told the king, “There is a certain people scattered abroad and dispersed among the peoples in all the provinces of your realm. Their laws are different from those of every other people’s, and they do not observe the king’s laws; therefore it is not befitting the king to tolerate them.” (Esther 3:8.)

The King gave Haman permission to do as he pleased. Haman’s plan was to exterminate all of the Jews. He legislated a pogrom that would exterminate every living Jew in the kingdom on a single day. Haman chose the date for the extermination, the 14th day of the Hebrew month of Adar, by casting lots, or dice. The Persian word for lots is pur, hence the name Purim.

Nothing got past Queen Esther. She had her finger on the pulse on the kingdom. Somehow she overheard this plot to annihilate all the Jews. She consulted her cousin Mordecai and he persuaded Esther to speak to the king on behalf of the Jewish people. This was a dangerous thing for Esther to do, because anyone who came into the king’s presence without being summoned could be put to death, and she had not been summoned. She told him of Haman’s plot against her people and somehow convinced him to save the Jewish people. We’re never told exactly how she convinced him, but there are rumours! The Jewish people were saved, and Haman and his ten sons were hanged on the gallows that had been prepared for Mordecai.

The holiday of Purim focuses on the pleasures of food and drink, more than any other Jewish holiday. It is a time for celebrating and letting go. In fact, traditional Jewish learning requires a person to drink until he cannot tell the difference between “cursed be Haman” and “blessed be Mordecai,” though opinions differ as to exactly how drunk that is. The traditional Purim treat is a little triangular cookie typically filled with a fruit or poppy-seed filling. The shape supposedly represents Haman’s three-cornered hat.

I grew up in Toronto, and in our family Purim was celebrated with hamantashen from Open Window Bakery. They were huge with a hard, crumbly cookie dough exterior and either a prune or poppy-seed filling. My sisters and I fought over the poppy-seed ones. (Mom, why did you even bother buying the prune ones?)

When I met my spouse I was introduced to Ottawa-style hamantashen.They were tiny little triangles of dough filled with a prune and raisin filling, dipped in honey and walnuts. Talk about culture shock. My husband’s aunts, Jenny and Carol, supplied the family with their version of hamantashen.  After living in Ottawa for almost 21 years now, I have to admit they’ve grown on me. I actually look forward to receiving my little package from my Aunt Carol.  Every March she goes into factory mode and produces vast quantities of hamantashen to send to her nearest and dearest across the universe. I convinced her to share her recipe with me and I’ve scaled it down in case you don’t need to supply an army.

For the non-conformists among you, and you know who you are, I’m also including a recipe for Cinnamon Bun Hamentashen.

I created these a few years ago, in an effort to come up with a few different fillings. One of my more successful experiments featured Hershey’s caramel kisses wrapped in chocolate dough. Possibly my biggest failure was a flaky dough which I filled with brie, toasted pecans and brown sugar.  These little triangles looked very pretty before they went into the oven but no matter how hard I pinched the corners, they opened up during baking and the cheese oozed all over and the pecans burned.  Not very appealing.

Because I clearly have no life, I created this little video, complete with musical score (courtesy of Michael Frank’s classic tune, “Popsicle Toes”!), to show how the Hamentashen are formed.

The dough for the hamentashen comes together fairly quickly. Sugar, eggs, vegetable oil, flour, baking powder and salt. Remove the dough from the mixer when it is still crumbly and use your hands to do the final bit of kneading.

Aunt Carol’s filling comes together by pulsing all the ingredients in the food processor into a coarse paste.

The cinnamon bun hamentashen filling are easily mixed together by hand.

Click here to print recipe for Aunt Carol’s Hamentashen.

Last weekend was one of those rare ones when Canada and the U.S. get their act together and both have a long weekend at the same time. Here in Ontario, Monday was “Family Day”, and in the U.S. where my daughter goes to school, it was President’s Day. Family Day, in case you are interested is one of those made-up holidays, created by the Liberal Party of Ontario, in an effort to suck up to voters. Truthfully, we all need a day off mid-February. With apologies to T.S. Eliot, February is the cruellest month.

So, last weekend the whole family was together under the same roof again, if only for a few days. I feel so content when we are all together. Granted the contentment wears a bit thin when the two oldest make their younger brother laugh so hard he almost chokes to death.

Tuesday morning my fridge was empty and my countertops were covered in a fine layer in flour, butter and chocolate and I wasn’t even pissed off!  Since my daughter lives in a college residence, when she comes home, she likes to bake. And it fills me with great joy to see her creating.

She baked a milk chocolate cake for her best friend’s birthday.

She baked The Perfect Chocolate Chip Cookie for her sorority sisters.

And she baked chocolate cookies filled with peanut butter for her residence suite mates.

Sorry, got a bit sidetracked by all that chocolate.

While all the family was home, I did a bit of cooking myself. I had never considered making French Onion Soup before. I knew that the foundation for a really great French Onion Soup was homemade beef stock. Since we have a vegetarian in the family, I make most of my soups with vegetable stock. And I never imagined that vegetable stock would have the oomph and body necessary for French Onion Soup. And then I discovered the roasted vegetable stock created by Mark Bittman. That man is pure genius! It has almost all the depth and richness of a beef stock. The secret is roasted vegetables (including mushrooms) and soy sauce!

The other key to an authentic French Onion Soup is cooking heaps of onions, low and slow. A mandoline does a great job slicing the onions nice and thin.

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Two pounds of sliced onions are cooked over a low heat for almost 45 minutes, until they shrink down to a caramelized pile of sweet oniony goodness. Be patient. Do not turn up the heat in order to finish sooner. You will have bitter blackened onions.

Make sure you use a good sturdy bread and toast it well before topping it with cheese. I used a combination of Gruyère and Cheddar.

When you break through the top layer of gooey cheese and crusty bread, your patience in taking the time to caramelize the onions slowly, is rewarded with a sweet and mellow broth.

Click here to print recipe for Vegetarian French Onion Soup.