a little of each

A family's cookbook

Skillet Red Cabbage March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:29 pm
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1 large purple onion, sliced and separated into rings

¼ cup butter, melted

½ tsp salt

½ tsp pepper

2 lbs red cabbage, cored and coarsely shredded

¼ cup red wine vinegar

3 Tbl sugar



Sauté the onion in the butter in a large skillet until tender. Sprinkle with salt and pepper. Cook the onion 15 minutes more until caramelized, stirring often. Toss shredded cabbage with vinegar and sugar. Gradually add to the onion in the skillet, stirring well. Cover and cook over medium heat 25 minutes or until cabbage is tender. Serve warm.


Easiest French Onion Soup March 27, 2013

Filed under: Soups and Salads — alittlemoreofeach @ 8:35 pm
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4 medium onions, chopped

1 package onion soup mix

1 package sharp cheddar cheese, grated

4 slices Italian bread, toasted



Boil onions in four cups of water over low heat with pot half-covered. When onions are cooked, add soup mix and half of the cheese. Cook for 10 minutes. When ready to serve, put soup in crocks and place toast on top of soup. Add shredded cheese on top of toast. Place soup crocks under broiler on medium heat. Remove when cheese starts to brown.


Easy French Onion Soup

Filed under: Soups and Salads — alittlemoreofeach @ 8:34 pm
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From recipe-submitter Stephanie: I have a new and improved version of Easy French Onion Soup: instead of just sauteing Vidalias, use both a red and any sweet onions at the market. Chop and spread out onto a heavy cookie sheet. Toss the onions with olive oil, salt and pepper. Roast in a hot oven (425-450) for about 25-30 minutes. Then simple make the soup as directed. Roasting the onions gives it an additional richness. Yum!



2 Tbl butter

2 Tbl oil

2 large Vidalia onions, peeled and chopped

2 Tbl flour

1 Tbl sugar

4 cans beef broth

1 cup dry white wine

1 bay leaf

freshly ground pepper

8 slices French bread, toasted

8 oz Swiss cheese, grated


In a large soup pot, heat butter and oil over medium heat. Add onions and sauté until caramelized. Add flour to onions and mix well. Add sugar. Add the broth, wine, bay leaf and pepper. Bring to a boil, cover and simmer for 30 minutes. Place sliced bread on a cookie sheet and sprinkle the cheese on top. Place under the broiler until cheese begins to bubble. Place bread in the bottom of a soup bowl and cover with soup. Serve immediately.


Cindy’s Hot Vidalia Onion Spread December 27, 2012

Filed under: Appetizers — alittlemoreofeach @ 1:16 pm
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  • 1 ½ cups Vidalia onions, coarsely chopped
  • 1 ½ cup mayonnaise
  • 1 ½ cup white cheddar cheese, grated
  • ½ Tbl paprika


Combine onion, mayonnaise and cheese in a one-quart baking dish. Sprinkle with paprika and bake uncovered at 350 degrees for 30 minutes. Blot top with paper towel if you notice any excess oil. Serve hot with apple slices, bagel crisps, buttery crackers or Wheat Thins.

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