sliced baguette (or any other type of crusty bread)
1 cup grated gruyere
1. In a large pot, heat the butter and olive oil on med-low heat.
2. Mince the sage and the garlic and add it to the pot. Give it a good stir, then add the onions. Season with salt and pepper and let cook (stirring so that it does not burn) for a good 50 minutes. Don't try to speed up this process...the flavor really comes out when you cook it nice and slow.
3. When the onions are nice and glossy, add the beef broth and bring to a boil. Once boiling, bring to a simmer and cook another 15 minutes. Taste and adjust seasoning if needed.
4. When soup is done, preheat your oven to broil. Ladle the soup into ramekins. Take pieces of your sliced bread, butter one side then place on top of your soup. Sprinkle with cheese and broil until cheese is melted.
Double Batch of your favorite Pie Crust Recipe 8 cups blueberries
1 cup sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/2 tablespoon grated peeled fresh ginger
1. Preheat oven to 450 degrees, with rack on lowest position.
2. Line a 9-inch pie plate with half of your rolled out dough.
3. In a large bowl, toss the blueberries, sugar, cornstarch, lemon juice, and ginger together. Then pour the filling onto the bottom of your crust.
4. Place the other half of the dough over the filling. Pinch both top and bottom crust together, then cut a few slits into the top crust to let the steam out while baking (or in my case, I used my pie birds!).
5. Place pie on a rimmed baking sheet. Bake 30 minutes, then reduce heat to 375 and back another 50-60 minutes, or until the pie is bubbling. (If the edges begin to brown to quickly, then cover them with a bit of foil...I had to).
6. Let pie cool, and serve with vanilla ice cream.