Tag

onion

Browsing

An easy-breezy Greek Pasta Salad is a crowd-pleaser! Bring it to any event this summer; it will disappear soon. This version contains a mix of cherry tomatoes, kalamata olives, onions, onion sprouts, and feta cheese for a colorful bowl! Who doesn’t like Greek salad? And who doesn’t like pasta? Right? This dish is the best of 2 worlds. The only ingredient missing here is the cucumber, which I thought wasn’t fitting too well. This pasta salad is fantastic to bring to any event, potluck, or birthday party… Nothing turns back in there if it’s too long on the counter. Plus, the kids will love this Greek Pasta Salad. Sunny Ingredients Bring out this fantastic bottle of olive oil you’ve received for Christmas. It’s time for it! Plus, don’t dare choose an olive other than the famous kalamata. It’s a Greek salad, after all. The Dressing The dressing is quite similar…

Shell pasta served with onion soup in a mug, with cheese, parsley and breadcrumbs. French Onion Soup Pasta is perfect for revamping your onion soup leftovers! This is my first-ever mug meal! I went to buy the mugs extra for this recipe. A shell-formed pasta served with leftover onion soup and a cheese gratin on top with a few breadcrumbs. Recalling the “French onion soup bread” gives the meal an extra crunch. It’s pretty simple to make and tasty, so if you have any onion soup leftovers at home, this French Onion Soup Pasta is the way to go! A Catalan Tradition as Inspiration The Shell Pasta You don’t get to see the shell pasta often on your plate. Where I live, in Barcelona, they call it “Galets,” it’s a famous pasta during the holiday season. They make a simple broth soup with it; sometimes, the shells are not stuffed, and other times filled…

A drunken Bistro French Onion Soup with thyme, wine and a final touch of Brandy, then gratinated with a piece of toasted bread and exquisite Gruyere cheese until golden perfection. There is nothing like a fuming hot onion soup! Bistro French Onion Soup contains all the best from France: Red wine, bread and cheese. This gratinated soup, which means it needs to finish up in the oven, will warm you up guaranteed on a cold winter night. This version is made with olive oil instead of butter, red instead of white wine and a touch of thyme, garlic and Brandy to give it a more fragrant touch. This soup dates from the 15th century; although many variations exist here and there, the French gratinated one is the best known worldwide. It used to be a soup for the less fortunate; today, it’s for all! Some versions don’t contain cheese at all,…