Cranky n Stinky.com

Simple soup, delicious and simple.

4 good size bowls:

• 6 cups sliced onion
• 4 tbs butter
• 2 tbs olive oil
• 1 carton beef stock
• 1/2 cup red wine or brandy (to taste)
• salt to taste
• pepepr to taste
• loaf of crusty french bread sliced on the bias
• smooth melting cheese

Melt butter and olive oil in large heavy pan. cook onions in over medium low heat until very carmelised. This step takes the longest, upt to 2 hrs to get all onions cooked down, sweet, and dark. Deglase pan with stock, add brandy/ wine salt and pepper. Toast bread, then top with cheese, and under broiler melt to bubbly and brown. Serve soup in bowls, with bread floated on top. 

Simple, tasty snack, or app.

Serves 4:

• 1 loaf of french bread
• 1 tomato
• 1/4 cup capers
• 1 tbs basil
• 3 tbs olive oil
• 1 tbs balsamic
• 4 chives / green onions chopped
• 1/4 cup shaved cheese (moz, parm)

Slice french bread on the bias 1/4 - 1/2 thick. Chop tomato, mix all everything except cheese. Arrange sliced bread on cookie sheet. Depending if bread is really crusty, or not. Toast bread under the broiler till a bit brown. Flip over toasted bread, and top bread with tomato mixture. Top with cheese. Place under broiler for about 5 minutes. Until cheese is melted, toping is heated, and bread is crispy. This takes a keen eye, so don't walk away.

This easy salad, is simple & quick, but it's only as good as your ingredients. So, be sure to use only ripe tomatoes, fresh soft Mozzarella, and fresh basil.

feeds 4:

• 2-3 large tomatoes chopped coarsely
• 3 large Fresh Mozzarella balls (I think 1/2 lb.)
• 1/2 lb. of pasta
• 8-10 leaves of fresh basil
• 1 tsp minced / chopped garlic
• 2-3 tbs. capers
• fresh ground pepper
• course salt (sea or kosher)
• Extra Virgin olive oil about 3 tbs.
• Balsamic Vinegar 2 tbs.
• Lemon juice 1 tbs. (fresh or from a bottle is fine)

It's best to cook your pasta first to give it a chance to cool, and infuse with the dressing, you wouldn't want the hot pasta cooking your fresh ingredients.

Cook pasta al dente as directed on the box, in salted water, drain, and place in salad bowl.

Add oil, vinegar, lemon juice, capers, and garlic, and stir. Then place in fridge for a quick chill, while you prepare the rest of the salad.

Chop the Tomatoes, try not to lose juice or seeds, these add flavor and moisture to the dressing.

Chop the mozzarella in bite size pieces. Cut basil leaves into a Chiffonade (stack them, and then roll the up, then cut into thin strips).

Once the pasta has cooled in the fridge, add the remainder of the ingredients and stir. Season to taste w/ salt and fresh ground pepper.

Refrigerate the salad for a few hrs to allow the flavors to come together.

This is great for a picnic, bbq, or a side dish. So simple and easy to make, but use fresh ingredients for the best results.