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I am excited for 2023, and it marks some significant events for our family. Our daughter is getting married in a couple of months. I am also marking the 20th year of starting a book club, and I’m inspired to write a cookbook this year, as 40 years ago I put my first recipe in a cookbook. I submitted French Onion Soup to the Paullina Centennial cookbook, and I am calling that officially published. For this issue, I had fun updating the original recipe with miso, Gruyère cheese and ramps — three ingredients that I hadn’t heard of back in the 80s. I came across some amazing grapefruit and decided to make a Paloma. Share with me your favorite vintage recipe with a “resolution redo.”
Bon Apetit, Lanette
French Onion Soup
INGREDIENTS
- 3 large onions thinly sliced
- 2 ramps
- 1/4 cup butter
- 1/4 cup olive oil
- 1 tsp thyme
- 1/3 cup miso (I used red)
- 5 cups beef broth
- 1 cup water
- Salt to taste
- 1 tsp sugar
- French bread (make your own or purchase)
- 1 cup Gruyère cheese, shredded
- 1/3 cup mozzarella, shredded
Slice onions and ramps and add to butter and oil in Dutch oven over med heat. Continue to sauté for 15-20 minutes until onions are brown. Add broth, miso, sugar, water and salt to taste. Heat and simmer for 30 minutes. Slice bread and add bread and cheese to soup in an ovenproof bowl and broil to melt cheese.
Paloma
INGREDIENTS
- 2 oz tequila
- 4 oz freshly squeezed grapefruit juice
- Club soda
- 1 oz lime juice
- Spicy salt for rim
Mix and serve!
