Weekend Blues Cooking

So most of you who know me, know that I love to cook… it is my stress reliever, it makes my family happy and most of all it is fun… So this past weekend I was feeling some “blues” coming on, those Mississippi Blues.  I did what any good Southern Girl does, I bought green peanuts to boil, mustard and collard greens to cook, made a peach cobbler and roasted an amazing pork loin roast wrapped with bacon and rubbed with all kinds of spices. 

I am always reflective this time of year as my Dad passed away 26 years ago on October 1^st, two days before his birthday.  We found out he had cancer and within 10 short weeks he was gone.  Matt was one, Kim was three and Rob was five years old.  We lived in Tennessee at the time and not a day goes by, 26 years later that I don’t think about him. 

So this time of year, I start cooking all of the food that reminds me of him.  Mustard Greens, Onion Soup, Cornbread, Biscuits, Boiled Peanuts and Roasted Pork Loin.

Enjoy the Onion Soup Recipe… It  is a Fall Staple in our home.  

Onion Soup

3 pounds thinly sliced onions (I use my Cuisinart with the slice attachment, saves time!)

1 Tbs olive oil

2 Tbs butter

1 tsp syrup/ molasses

1 tsp vinegar

1 tsp brown sugar

2 tsps Worchester sauce

4 Tbs plain flour

2 cans Swanson’s Chicken broth 

2 cans Swanson’s Beef Broth 

2 cans Beef Consommé

4 cans Water

In medium heave bottomed saucepan, cook onions in oil and butter, covered for 15 minutes.  Uncover and add brown sugar, molasses, vinegar, Worchester sauce.  Stir well and cook for 35 – 45 minutes or until onions have turned golden brown.  Add flour and blend well.  Cook for a couple minutes.  Add broth, consommé, and water.  (Do not add salt as there is plenty of salt in soup)  Allow mixture to simmer for 45 minutes.  Serve with croutons or sliced French bread. Sprinkle with mozzarella cheese, parmesan cheese or cheddar cheese.

This is great the first time, but even better after it sits one day.

Enjoy!