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1/2 cup butter 6 medium yellow onions, sliced (Vidalia preferred) 1 can cream of chicken soup 1 cup milk 2 cups Swiss cheese, grated  Salt Pepper 3 - 4 thick slices of sour dough or french bread Preheat oven to 350F. Grease a 2-quart shallow baking dish. Melt butter in a large skillet.  Add onions and cook until tender and translucent, stirring frequently.  Transfer onion to prepared baking dish, reserving some of the melted butter.  Combine soup, milk, salt & pepper in a mixing bowl.  Pour over onions.  Sprinkle with grated cheese.  Take bread slices and dip in reserved butter.  Arrange slices, butter-side up, over onion mixture to cover completely.  Bake about 30 minutes until bread is browned.  Serve hot.

For the salad: 3 cups fresh baby spinach 4 cups strawberrys, sliced 1/4 cup toasted almond slivers For the dressing: 1/3 cup white vinegar 3/4 cups sugar 1 teaspoon salt 1 teaspoon dry mustard 1/2 small onion 1 cup vegetable oil 1 1/2 tablespoons poppy seeds In a food processor, combine vinegar, sugar, salt, mustard and onion. After the ingredients are well blended, slowly add in oil. Add poppy seeds and mix well. Toss the spinach and dressing in a chilled salad bowl.  Add strawberrys and toss lightly.  Top with almond slivers and serve.

Original recipe here . Updated recipe: 2 medium zucchini, grated 1/4 cup lime juice 1/4 cup chopped onion (yellow or white) 2 eggs, beaten 1 cup flour 2 tablespoons milk 4 tablespoons olive oil salt & pepper In a large mixing bowl, grate the zucchini using the large holes of your box grater.  Pour lime juice over the grated zucchini -- tossing so it's mixed well.  Cover and let stand in the refrigerator for about 1 hour. Add chopped onion, beaten eggs, milk and flour.  Mix well. Heat your griddle or non-stick frying pan with 1 tablespoon of oil.  Gently drop 2 tablespoons of zucchini mixture on to the hot surface -- space the fritters about 1-2" apart so you have room to flip them.  Flip after about 3 minutes and allow to cook for another 2-3 minutes.  Add more oil as needed with subsequent batches. Transfer cooked fritters to a paper towel-lined plate.  Serve warm. (Reheat any leftovers on a parchment-lined cookie sheet in...

Passover may have already come & gone this year, but one of my favorite dishes works for any Sunday (or Sabbath).  4 tablespoons olive oil 1 large onion, finely chopped 3 large eggs + 1 large egg white 1/4 cup packed fresh flat-leaf parsley, finely chopped 1 teaspoon Kosher salt 1/4 teaspoon black pepper 1 teaspoon fresh thyme leaves, chopped, plus additional sprigs for garnish 3 pounds all-purpose potatoes Preheat oven to 400°F. Brush shallow 2-quart ceramic or glass baking dish with 1 tablespoon olive oil.   In a large skillet, heat 1 tablespoon oil on medium until hot. Add onion and cook until golden brown and tender, stirring occasionally -- about 8 or 9 minutes. Meanwhile, in large bowl, combine eggs, egg white, parsley, 1 teaspoon salt, and 1/4 teaspoon freshly ground black pepper until eggs are blended. Add thyme to skillet and cook 1 minute, stirring. Remove skillet from heat.   Peel potatoes and ...

1 1/2 pounds baby carrots, peeled & trimmed 1 teaspoon salt 1 teaspoon sugar 4 tablespoons honey 2 teaspoons lemon juice 1 tablespoon freshlly chopped mint leaves 1/2 cup butter, melted 1 cup green seedless grapes  (if not in season, substitute 1/2 cup golden raisins) Boil carrots in water with salt & sugar until tender.  Drain. In a sauce pan, melt butter.  Mix in honey, lemon juice and mint leaves.  Add carrots and grapes, stirring until well coated.  Serve hot.

2 tablespoons butter 1 cup sliced mushrooms 1/4 teaspoon pepper 1 8oz. package cream cheese, softened to room temperature 1/4 cup sour cream 1/4 cup green onions, sliced 8 oz. spaghetti (cooked & drained) 1/2 cup chopped onion 1 teaspoon salt 1 15oz. can tomato sauce 1 cup cottage cheese 1/4 cup chopped green peppers 1/4 cup fresh Parmesan cheese, grated Preheat oven to 325°F. Saute onion and mushrooms in melted butter until tender.  Add salt, pepper and tomato sauce.  Simmer for about 10 minutes and remove from heat. In a mixing bowl, beat together cream cheese, cottage cheese and sour cream.  Add peppers, green onions and spaghetti.  Spread pasta mixture in the bottom of a greased 3 quart casserole dish.  Pour tomato & mushroom sauce over the top.  Sprinkle with Parmesan cheese. Bake for 30 minutes.  Serve.

This is a quick & easy side dish that works well with chicken... 16 oz. #7 spinach linguini noodles 1 egg, beaten 1 1/2 cups sour cream 1 cup grated parmesan / reggiano cheese Prepare linguini according to package instructions.  Drain and return to pot. Mix sour cream and egg, fold into noodles.  Add cheese and mix well. Serves 8.

2 cups hot mashed potatoes 2 tablespoons butter, divided 1 beaten egg yolk salt & pepper Preheat oven to 450F. To the potatoes add 1 tablespoon butter, egg yolk, salt & pepper to taste.  Using a serving spoon, push mounds of potato mixture onto parchment-lined baking sheet.  Melt remaining butter and drizzle across potatoes. Bake for 10-12 minutes.

6 large Vidalia onions (~3.5 lbs) 6 tablespoons unsalted butter, melted 1/4 cup finely chopped pecans Preheat oven to 350°F. Butter a shallow baking dish that's large enough to let the onions open. With a sharp knife, trim the root and end of each onion carefully so it is still intact.  Stand each onion on its rood end, cut parallel vertical slices at 1/4" intervals from the top -- into but not through the onion -- stopping at about 1/2" above the root.  It's best to do one slice, then rotate the onion by 90 degrees to give yourself quarter guides.  Once sliced, arrange onions root-end down in the baking dish.  Drizzle with butter and lightly dust with salt and pepper. Bake 1 hour.  Sprinkle with pecans, baste with pan drippings and return to oven to bake for about 30 minutes more.

3 medium sweet onions 1 cup sliced fresh mushrooms 1 can cream of mushroom soup 1/4 cup fresh parsley, finely chopped 1 tablespoons butter 2 cups shredded Swiss cheese, divided 1 can (5 oz.) evaporated milk 2 teaspoons soy sauce 6 slices (1/2" thick) french bread Preheat oven to 375° F. Slice onions crosswise; cut each of the slices in half.  Melt butter in a large skillet over medium-high heat.  Cook onions and mushrooms, stirring continuously, until tender.  Spoon mixture into a lightly greased 2 quart baking dish.  Sprinkle with 1 cup of Swiss cheese. Combine soup, milk and soy sauce.  Pour on top of cheese.  Top with bread slices and sprinkle with remaining cheese and parsley. Cover & refrigerate for 4-8 hours.  Remove from refrigerator at least 30 minutes prior to cooking and let stand at room temperature. Bake covered for 30 minutes.  Uncover and bake 15-20 additional minutes prior to serving.

4 tablespoons of chopped onion 3 tablespoons of melted butter 1 cup of milk 2 tablespoons of flour Salt and pepper 2 eggs separated 3 cups of leftover mashed potatoes Paprika Chopped chives (garnish) Preheat oven to 350ºF. In a small skillet, brown the onion in butter, add flour and then milk over medium heat. In a medium mixing bowl, add potatoes, milk & onion mixture and egg yolks. Mix well. In a separate bowl, beat egg whites until frothy and peaks begin to form. Gently fold into potato mixture. Pour into a greased baking dish or casserole. Bake for 25 - 30 minutes. Sprinkle top with paprika and chopped chives for garnish prior to serving.

Note: You can skip the vinegar step if you don't care for the "tang"... 4 large russet potatoes, peeled and sliced diagonally about 1/8"thick 1/2 cup white wine vinegar 1/4 cup butter, melted Coarse-ground sea salt Preheat oven to 500°F. In a large bowl, toss potatoes in the vinegar. Allow to soak for about 5 minutes. Pat the potatoes dry between paper towels and arrange them in one layer in 2 buttered cookie sheets pans. Brush the potatoes with the melted butter. Bake for 15-20 minutes or until the edges are golden brown. Transfer to a plate lined with parchment, sprinkle with the sea salt (to taste).

8 to 12 small red-skinned new potatoes (about 1" each) 2-3 tablespoons butter 1 medium yellow onion, finely chopped 4 large green onions, cut in 1" lengths 2 large fresh tomatoes, peeled and chopped (substitute 1 can whole chopped tomatoes, drained) 1/2 cup half & half 1 tablespoon fresh cilantro, chopped 1/2 teaspoon oregano leaves 1/2 teaspoon ground cumin 1 cup shredded mozzarella cheese Salt and pepper to taste Scrub the potatoes but don't peel. In a large pan, evenly cover potatoes with water. Cover and bring to a boil. Continue cooking for about 15-20 minutes until potatoes are tender when pierced. Drain and place on your serving container (glass baking dish works well). Cut any large potatoes in half or quarters. Cover with foil and place in a warm oven until ready to serve. Melt butter in a frying pan over medium heat. Add onions and cook until limp. Add the tomatoes and cook, stirring often, for 5 minutes. Stir in the Half & Half, cilantro, oregano,...

1 1/2 pound green beans, trimmed & french cut 1/2 cup toasted almond slivers 1 tablespoon extra virgin olive oil 1 medium onion, sliced 2 cloves garlic, finely chopped 1 can diced tomatoes, undrained 1 teaspoon chopped fresh oregano 1/8 teaspoon crushed red pepper flakes 1/2 cup crumbled feta cheese In a large pot, bring 2 quarts of water to a boil. Place green beans in boiling water for about 5 minutes. (Beans should be al dente.) Drain and place on an oven-safe serving platter or in a baking dish. Place in warm oven until ready to serve. In a large skillet, heat oil over medium heat. Add onion and garlic -- cook 3 to 4 minutes, stirring frequently, until onion is crisp-tender. Stir in tomatoes, oregano and pepper flakes. Heat to boiling. Reduce heat and let simmer uncovered about 5 minutes. Stir occasionally until reduced and most of the liquid has evaporated. Just prior to serving, top beans with tomato mixture then sprinkle with cheese and almonds.

6-8 cups chicken broth 5 tablespoons unsalted butter, divided (4/1) 1 small onion, finely chopped 2 cups butternut squash, peeled, and grated 2 cups medium grained white rice (arborio or basmatti work best) 1 cup dry white wine 1 cup freshly grated Parmesan cheese 2 Tbsp chopped chives or garlic chives Salt Melt 4 tablespoons of butter in a large saucepan. Add onion and squash and cook for about 5 minutes over medium heat until onion begins to turn translucent. Add rice and cook for another 1-2 minutes, stirring continuously. Pour in wine and continue to stir until the wine has been absorbed or evaporated. Ladle in the broth until it covers the rice. Continue to cook over medium heat until broth has been absorbed. Continue to cook for about 15-20 minutes, adding remaining broth and stirring. Rice should be tender but still firm. Just prior to serving, fold in remaining butter, 1/3 cup Parmesan cheese and the chives. Salt to taste and serve with remaining grated Parmesan. Notes: Substi...

1 pound pearl onions, about 1 inch in diameter 3 tablespoons unsalted butter 1 1/2 cups chicken stock Salt and pepper 1 teaspoon sugar Blanch the onions in boiling water for one minute. Drain and rinse in cold water to stop cooking. Slice off the ends; slip off the skins. (You can skip this step if you are using pre-prepared frozen pearl onions.) Sauté the peeled onions in one layer in 2 tablespoons butter until lightly browned. Add chicken stock, salt, and sugar. Cover and simmer slowly 25 minutes, or until tender, stirring occasionally. Uncover, bring heat to high and boil off excess liquid. Remove from heat and fold in remaining butter.

1 1/2 pounds green beans, trimmed 2 tablespoons butter 1 teaspoon basil 1/2 teaspoon oregano 1/2 teaspoon grated lemon peel 1/2 cup lemon juice Preheat oven to 350°F. Cook beans in boiling salted water in large uncovered saucepan on medium-high heat 7 minutes or until tender-crisp. Drain and rinse with ice water. Place green beans in a casserole dish. Toss with lemon juice, butter, basil, oregano and lemon peel. Cover and set in oven. Reduce oven temperature to 150° or "warm".

A really simple way of making and serving polenta that works well with many dishes -- and a great change of pace from mashed potatoes. 4 cups water Salt to taste 1 cup medium-grain yellow polenta 4 tablespoons butter 1 cup cream cheese Heat water lightly seasoned with salt to a boil over high heat, about 5 minutes. Quickly whisk in the polenta until fully incorporated. Lower the heat to a low simmer, add the butter and allow the polenta to cook, stirring occasionally, for 30 minutes. Finish by stirring in the cream cheese and salt to taste.

2 lbs carrots – sliced round, slightly thicker than penny-width 1 cup celery – sliced 2 onions – thinly sliced 1 green pepper – thinly sliced 1 can tomato soup 2/3 cup sugar 2/3 cup white vinegar 1/2 cup salad oil 1 teaspoon Worcestershire sauce 1 teaspoon prepared yellow mustard 1 teaspoon salt Dash black pepper Cook carrots until tender but do not overcook. Drain well and mix with celery, onions, and green pepper. Place remaining ingredients in a sauce pan and heat until just boiling. Pour sauce mixture over carrots and vegetables. Cover and refrigerate overnight before serving.

1/4 lb. thinly sliced prosciutto, cut into strips 4 teaspoons olive oil, divided 2 cups sliced mushrooms 1 medium onion, finely chopped 3 cloves garlic, minced 1 3/4 cups basmatti rice 3 cups chicken broth, divided 1 cup chopped asparagus (if using frozen, allow to thaw) 1/2 cup shredded Parmesan Cheese 1/4 cup Blue Cheese crumbles 1/4 cup chopped fresh parsley Cook prosciutto in 1 teaspoon of the oil in large skillet on medium heat until crispy. Remove prosciutto from skillet with slotted spoon and set aside. Add mushrooms, onions, garlic, rice and remaining oil to skillet. stir until rice is evenly coated with oil. Cook until onions are tender, stirring occasionally. Add 1 cup of the broth, cooking and stirring constantly until broth is absorbed. Repeat with remaining broth, adding one cup at a time and cooking until rice is tender but firm. Stir in asparagus, Parmesan cheese and blue cheese and cook until cheeses are completely melted, stirring frequently. Spoon onto serving plat...