Comments on: Leftover Love: Onion Soup-Onions

By: Beth

Beth — Thu, 29 Oct 2009 16:51:20 +0000

I love leftovers!! There is so much you can do with them and sometimes you even come up with a new great recipe.
I use the onion soup onions in mini quiches with the onions, egg mixture and then topped with you favorite cheese. As the base for a great gravy, and Quesadillas for sure. I love the Croque Monsieur you show here. Thanks for such great recipes and awesome photographs.

By: Lydia (The Perfect Pantry)

Lydia (The Perfect Pantry) — Sun, 18 Oct 2009 22:02:47 +0000

I love to make big batches of caramelized onions when I have a 10-pound bag from Costco. They keep in the refrigerator or freezer and are so handy for quick soups and sandwiches.

By: muddywaters

muddywaters — Sun, 18 Oct 2009 15:57:42 +0000

As always, a great post. Our household did a celebratory dance last week when our five-year-old daughter announced that she liked soup. Prior to this revelation, we had to prepare deconstructed soups for her. This is no way to enjoy a soup.

When a pot of soup is on the stovetop, all is right with the world. Throw in some crusty bread and you have nirvana.

By: Leigh

Leigh — Sun, 18 Oct 2009 01:24:18 +0000

Oh wow. You shouldn’t have led with a link to another blog for PUMPKIN STOUT bread (and to find out that it’s frosted with cream cheese frosting almost makes me want to head to the kitchen right now)! I immediately followed the link and now have another blog to check in with! But now I’m back to read more.

By: Amy @ Simply Sugar & Gluten-Free

Amy @ Simply Sugar & Gluten-Free — Sat, 17 Oct 2009 02:33:01 +0000

I *hate* to admit this but I’m not quite as savvy as using every scrap as I’d like to be. I’ve gotten better over time – less and less goes to waste. It takes lots of skill to use every last scrap. Progress, not perfection – right?

By: Mel @ bouchonfor2.com

Mel @ bouchonfor2.com — Fri, 16 Oct 2009 22:47:58 +0000

Often times, what I scrounge and create with my left-overs is more inspiring and delicious than the original dish. I’m with you tho… not really liking the term “left-overs”

By: Megan Gordon

Megan Gordon — Thu, 15 Oct 2009 23:24:43 +0000

A girl after my own heart–I too love leftovers. As I’m sure you already know, not many people do I always tell people I was born in the wrong era and should’ve been dumped somewhere on the prairie. Regardless, loved your post and your great ideas. Bravo! I think I’ll forward it to my skeptical friends/families who shun leftovers on a daily basis…

By: TexasDeb

TexasDeb — Thu, 15 Oct 2009 21:13:56 +0000

Hmmm…. I do not in fact have any soup smooched onions but I do have some onion marmalade and some kick-ass stock cubes frozen and now I am totally wondering what would happen if the twain did meet?

Short that the next sound you hear is the slam of my front door as I head out to buy a second big bag of organic onions. Hold on everybody, Momma’s making soup tomorrow!

By: joy tilton

joy tilton — Thu, 15 Oct 2009 13:15:58 +0000

These are the best leftovers I’ve ever seen! This will be the weekend’s menus.

By: Alice

Alice — Wed, 14 Oct 2009 16:29:19 +0000

Mar,
This, of course, has nothing to do with omelets and onions, except in the sense that it’s a breakfast question. But. Have you ever heard of Mahnomin Porridge? I once sent Al Franken some money (stay with me here), which means I now get his e-newsletters. And Mahnomin Porridge is what is served at his constituent breakfasts because it is simple, filling, and clearly (judging from my little google of it) to die for. So if you’re ever looking for something, oh, kind of like that, let me know. The base is wild rice. Can’t be harder than a croque monsieur, can it? I just want to know what you think.