French Onion Soup

Adapted from The Joy of Cooking (2006 edition) by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker...

One of the most enjoyable aspects of making this recipe is drinking all but 2 Tbs of the sherry along the way.

Heat in a soup pot over medium-low heat until the butter is melted:

• 2 Tbs butter
• 2 Tbs olive oil
• Add and stir to coat:
• 5 medium onions, thinly sliced
• Pinch of dried thyme

Cook over medium heat, stirring occasionally and keeping and eye on the onions so they do not scorch.  As soon as they start to brown, about 15 minutes, reduce the heat to medium-low and continue to cook, covered, stirring, until they are a rich brown, about 40 minutes.  Stir in:

• 2 Tbs dry sherry or Congac

Increase the heat to high and cook, stirring constantly, until the sherry has evaporated.  Stir in:

• 3 1/2 cups broth

Bring to a boil, reduce the heat, and simmer, partially covered, for 20 minutes.  Season with:

• 1 tsp salt, or to taste
• 1/4 tsp black pepper, or to taste

Place 4 ovenproof soup bowls or crocks on a baking sheet.
Ladle the hot soup into the bowls and top each with:

• 1 to 3 slices French bread, toasted (8 to 24 slices, total)

Cover each bowl with:

• Gruyere or Swiss cheese, sliced about 1/8" thin

Broil until the cheese is melted and brown.

Armenian Borscht (Armyanski Borscht)

Adapted from Vegetarian Dishes From Across the Middle East by Arto der Haroutunian.

• 1 medium beet, unpeeled, but washed
• 4 Tbs (2 oz) butter
• 1/2 onion, finely chopped
• 1 carrot, peeled and chopped
• 1 stick celery, chopped
• 1 cup finely shredded cabbage
• 2/3 cup (2 oz) thinly sliced mushrooms
• 1 small turnip, peeled and finely chopped
• 6 to 8 cups water
• 1 lemon
• 1 tsp salt
• 1/2 tsp black pepper

Garnish

• 1 1/4 cups (10 fl oz) yogurt

Place whole beet in a saucepan, cover with water, bring to a boil, then simmer until cooked -- about 30 minutes.  Drain and leave to cool.  (Might try reserving the liquid for use in the soup stock?)

Melt the butter in a large pan, add prepared vegetables (sans beet) and saute for a few minutes.
Add the water, bring to a boil and then simmer until vegetables are just tender.

Remove the skin from the beet, then chop the beet and add it to the soup.  By cooking the beet in its skin and adding it at this stage, you should get a rich red soup.

Poke holes in the lemon and drop it into the soup.  This will give a tartness to counteract the sweetness of the beet.  Add the seasoning and simmer for a further 10 to 15 minutes.

Taste and adjust seasoning, if necessary, and remove and discard the lemon before serving.  To serve, spoon the soup into individual bowls and place 2 tablespoons of yogurt in the center of each.

Saag

Adapted from Vegan Fire & Spice by Robin Robertson.

• 1 pound fresh spinach (good frozen works if you cook it a bit before adding)
• 2 Tbs canola oil
• 1 or more garlic cloves, finely chopped
• 1 tsp fresh ginger root, finely chopped
• 2 tsp curry powder or garam masala (best if you make your own curry or masala)
• 1/2 tsp hot pepper powder, cayenne or other
• 1/2 cup or more tomatoes, roughly chopped
• Salt as desired

Heat oil to medium highish heat in heavy pan.
Add garlic, ginger, curry powder and hot pepper powder, mixing with the oil.
Cook stirring for about 1 minute or until fragrant.
Add the tomatoes and cook, stirring occasionally, for about 5 minutes.
Reduce heat to low medium, add the spinach and cook to desired consistency -- can be done in 10 minutes and can continue cooking for 30 minutes or more.
Add salt to your liking.

Onion Sour Cream Dip

Proportion to your liking:

• Real sour cream
• Chopped green onions
• Chopped garlic
• Chopped parsley
• Something to dip, like chips