Onion soup

 Use red or white wine, use veg stock for vegetarian, use oil for vegan, use beef stock for more traditional flavor. This makes a lot! Freeze it or cut down the recipe.

Onions (3kg divided. 2 kg for cooking until soft 1 kg to add raw)

Butter or oil

Salt 

Pepper

10 cups Water

Veggie bouillon (or beef)

White wine ½ liter (if you wouldn’t drink it don’t cook with it, not a dry wine, or red)

Cut the onions in half (all of them)

Slice into pieces about .5 cm (all of them, if easier cut the 2 kg for ‘cooking’ first, then cut the 1 kg of ‘raw’)

Place cut onions in a pot with 2 - 4 Tablespoons of butter (enough butter that when it melts it covers the bottom of the pan)

Cook on medium low stirring once in a while and adding an extra tablespoon of butter if they get dry

Cook them until they are clear and slightly browning (very soft, caramelized)

Mash them slightly, or even use a stab mixer

Add Water (alone or with bouillon)

Add raw onions

Add wine

Cook for at least ½ an hour  

Place on low heat and cover can cook for hours and hours with no problems

Serve with Bauernbrot (sliced) with butter (and maybe some cheese, like slices of emmentaler or masdamer, cut the slices from the package in half)

Carrot salad

 This one has no raisins and a lovely honey mustard dressing. Made the day before is how I like it but you do you! I do double the dressing though (recipe is single batch of dressing)

1.5 lb Carrots (shredded)

1/4 cup Mayonnaise

1 Tbsp  Honey

1 Tbsp Mustard (Dijon or Mittlescharf)

1 Tbsp Cider Vinegar

1/4 tsp Salt

1/2 tsp Black pepper (fresh ground is best)

1/4 cup Sunflower seeds (or mixed salad seeds) * I double this too

1/4 cup Red onion (finely diced)

Shred the carrots

Make the dressing in a separate bowl

Mix in the seeds and onion with the carrot

Pour dressing over everything and stir well

Refrigerate 

Chicken Salad

 A simple savory and sweet salad that is great as a main dish or as a side. Can be used to use up leftover beaked or rotisserie chicken.

4 cups of diced Chicken

4 Apples (diced) I like a mix of red and green and go for tart apples

1/2 cup chopped Pecans (more or less to taste)

1/2 cup Cranberries (dried and rough chopped)

Dressing:

1 c Mayonnaise

4 tsp Cider vinegar

1/4 cup Sour cream

1 tsp Tarragon (dry)

1/2 Red onion (small, diced)

Salt and pepper to taste

Mix the dressing and pour over the chicken, apples, nuts and berries. 

Mix well and refrigerate a few hours or overnight before serving.