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F55bc6f7 5a3c 4b5e ba5c 2a54b042a7d3  2017 03 16 11 05 12

French onion soup:
Slice 4 lbs of onions and caramelize in a Dutch oven with 3 T butter for ~1 hour.
Add 1/2 cup of sherry and simmer till it mostly evaporates.
Add 2 c water, 2 c beef stock, 4 c chicken stock, thyme, bay leaves, salt and pepper. Simmer for 30 mins. Top with sliced baguette/melted gruyere.

Spinach salad:
Chopped spinach, apple, bacon. One almost-hard boiled egg. Dress with lemon juice, Dijon, olive oil, salt and pepper.