French Onion Soup

Melissa d/Arabian's Soup recipe

Ingredients
2 tablespoons butter
4 yellow onions (about 1 3/4 pounds), thinly sliced with the grain to hold their shape
Kosher salt and freshly ground black pepper
1 teaspoon flour
1/2 cup dry red wine
1 tablespoon chopped fresh thyme
1 bay leaf
1 teaspoon lemon juice
2 cups beef stock
2 cups chicken stock
1/2 cup grated Swiss
1 tablespoon grated Parmesan
4 (1-inch thick) baguette slices, cut on the bias
Directions
In a heavy bottomed Dutch oven or large saucepan, melt the butter over medium-low heat. Add the onions, sprinkle with salt, cover, and cook until deeply caramelized, 1 to 1 1/2 hours. Turn the heat up to medium and sprinkle the onions with the flour. Stir and allow to cook for 1 or 2 minutes. Deglaze the pan with the red wine. Add the thyme, bay leaf, lemon juice, and stock and simmer for 10 minutes. Taste and add salt and pepper, as needed. Ladle the soup into 4 ovenproof crocks.


Heat the broiler to high. Mix the cheeses together in a small bowl. Top each crock with a baguette slice and evenly distribute the cheese on top of each. Place the crocks under the broiler just until the cheese is bubbly and browning, about 1 minute. Serve hot.

Chocolate Banana Bread

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

1 cup mashed ripe bananas (about 2 medium)

1/4 cup milk

1 tsp vanilla

2 cups flour (I used 1 cup white, 1 cup wheat)

1/4 cup baking cocoa

1 tsp baking soda

1 tsp salt

In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk, and vanilla. Combine the flour, cocoa, baking soda, and salt. Add to the banana mixture and mix just until combined. Transfer to a greased loaf pan or 3 mini loaf pans. Bake at 350 for 60-65 minutes for large loaf or 35-38 minutes for mini loaf or until toothpick inserted near center comes out clean. Cool for 10 minutes and remove from pans to wire rack.

Butterfingers

16 oz. candy corn
16 oz peanut butter
chocolate for dipping candy

In a glass bowl micro wave candy corn for 1 min. Stir. Continue in the micro wave at 20 second intervals and stirring until candies are melted. Stir in peanut butter. Put mixture in a square pan lined with parchament paper. When cool cut into pieces and dip in chocolate.