Onion Soup

[senmut]

3 medium-small onions, peeled and chopped
2 tbsps (ish) wine of choice
olive oil (to cover bottom of pot)
garlic salt (to taste)
tablespoon (ish) tomato paste
teaspoon of Worcestershire sauce
teaspoon of same wine
32 ounces of beef stock

In a large pot, heat oil until one onion bit dropped in sizzles. Put the onions in and saute for several minutes until softened but not translucent yet. Add the wine and garlic salt, continue cooking with intermittent stirring. (I cannot stress enough, set timers, in decreasing increments, starting at 5 minutes, for this part. It will save you from burning the pan or onions.)

In a small prep bowl, mix the rest of the wine, the tomato paste, and the Worcestershire sauce. You want it well blended so the tomato paste is nice and ready to dissolve out into the main soup when you add it.

Once the onions are translucent and beginning to glaze up (or even once they fully caramelize; your choice on how attentive you want to be), add the beef stock. Once the stock is up to bubbling, add the tomato paste mix, blend well, and then turn the heat way down. Cover, and simmer for ... I think I had this one on heat for 4.5 hours?

The Ham and Yam

[senmut]

One sweet potato, the length of my full hand, cut in small pieces
One medium red onion, diced
One package diced ham
Bacon grease
Toasted Sesame and Seaweed salt
Ground clove
White wine
Water as needed

Liquefy the grease in your larger standard pot, toss onions in to saute as you dice the potato. Add the salt at this point. Add potato when the onions are translucent. Add the ground clove (I went VERY sparing on this step, but knew I needed some back note). Add the wine (just to get some liquid on the potato and add a slight flavor). You should be cooking on a pretty low temp the whole time. Add water as needed to keep the pan bottom wet but you don't want to boil it. I do recommend covering the pot to help the potato soften. Add the ham maybe 10-15 minutes before serving time?

Everything was nice and soft, the flavors blended way better than I expected. I think in summer I can use yellow squash, and butternut squash would also work. Play with seasonings to fit whichever veggie, I think. Served all three of us, and I have two lunch portions.

Bacon Potato Chowder

[senmut]

2 medium russets (Idahos)
1 small onion
celery salt (you'll know what's enough)
Bacon crumbles (let your heart measure)
maple-bacon seasoning (McCormick)
5-6 baby carrots
Large Dollop of sour cream
olive oil
Broth of choice (2 cans)
Water (up to 1 of the broth cans)
Cheese of choice (if desired)

( this one is longer than usual )

Pork Chops & Potato Au Gratin

[senmut]

Don't @ me if this is not a true au gratin.

4-6 small (boneless) pork chops
2 cans sliced or diced canned potatoes (or equivalent fresh, but make them thin/small)
1 cup milk
at least 1 cup cheese
random amount of flour of choice beginning with 2 tbsps
glob of bacon grease or oil or butter

( again a bit longer )