Tomato Chutney

Tomato Chutney
from Cup of Sugar/Pinch of Salt

Ingredients:
2 Tbs. olive oil
2 bay leaves
pinch of cloves (ground)
pinch of cinnamon
2 cloves garlic, minced
2 large onions, chopped
salt and pepper
5 large tomatoes, diced
1 tsp. sugar
pinch of nutmeg

Instructions:
1. Heat oil on medium heat in a heavy-bottomed skillet. Add bay leaves, cloves, and cinnamon to the pan. Then add garlic and saute until fragrant (30 secs), then add onion, garlic, and black pepper and saute for 10 minutes, stirring occasionally.
2. Add tomatoes, sugar, and some more salt to the mixture, stir to combine, and cover for 5 mintues.
3. Take the lid off, cook for another 5 minutes stirring occassionally.
4. Remove bay leaves, pour the mixture into a blender, add the pinch of nutmeg, and blend until mostly smooth.

French Onion Soup

Definitely one of the most delicious and professional made things I've ever done. So tasty, and a French girl who was over eating gave it the official seal of approval. Win!

I adapted Alton Brown's French Onion Soup recipe to be vegetarian. I think I did a good job : )

French Onion Soup
adapted from Alton Brown

Ingredients:
4 lbs. sweet onions
3 Tbs. butter
2 tsp. salt
2 cups white wine
20 oz. vegetable broth
10 oz. apple cider or juice
Bouquet garni: thyme sprigs, bay leaf, and parsley tied together with string
1 loaf french bread
salt and pepper
splash cognac
1 cup Gruyere cheese, grated

Instructions:
1. Heat 2 large pans on medium-high heat. Slice onions into thin half moons.
2. Divide butter into the two pans, melt, and then add onions. Add 1 tsp. salt to each pan. Cook, scrapping bottom of pan constantly, until all onions are completely caramelized (25 minutes).
3. Combine caramelized onions into one pan, and add enough wine to cover onions, and turn heat to high until wine is reduced to syrupy consistency.
4. Add broth, apple cider, and boquet garni to pan. Reduce heat and simmer for 15-20 minutes.
5. Heat broiler in oven, placing rack in top 1/3rd of oven.
6. Cut about 1/4th of the french loaf into 1" cubes. Place on backing sheet, and broil bread cubes for 1 minute.
7. Season soup mixture with salt, pepper, and cognac. Remove boquet garni and ladle soup into ramekins. Place bread cubes into ramekins, and cover with grated Gruyere. Place ramekins on baking sheet or pan, and broil for 1-2 minutes, until cheese is golden and bubbly.