Baby, it's cold outside ...

 So much of my cooking inspiration comes from family. Yesterday, my sister posted to our Facebook group looking for her own inspiration:

Hey sisters. We are going to a trivia night fundraiser. Each couple is bring one savory & one sweet thing. I’m thinking somewhat hearty BC it will serve as dinner, and easily portable. There are 4 couples. Any suggestions?

The responses started rolling in:

Mini beef wellingtons in puff pastry or mini reubens en croute

Empanadas

Tomato-basil-parmesan soup shooters with grilled cheese & caramelized onion toppers

Pulled pork or Italian beef or buffalo chicken sliders. We all must be feeling the cold since most of our suggestions are for warm food!

So, I had to have tomato-basil-parmesan soup with a grilled cheese and caramelized onion sandwich for lunch.

Full disclosure: I’ve been craving a grilled cheese and caramelized onion sandwich for a couple of weeks now.

I had great When Pigs Fly Sourdough Bread in my freezer; you know, just in case of emergency. I had an assortment of cheeses in my deli drawer, from various cheese platters that didn’t get finished, but I just couldn’t bring myself to through out. And I had caramelized onions in the freezer; again, just in case of emergency. Whenever I make caramelized onions, I make a ton, then freeze them in small batches for just this type of emergency. Voila! The perfect grilled cheese sandwich.

This recipe for caramelized onions is adapted from the base of The New Basics Cookbook’s Onion Soup au Gratin recipe. Simplicity is key in this recipe.

Caramelized Onions

8 T butter
8 large onions, halved and thinly sliced
2 cloves garlic, finely chopped
½ cup sugar
Salt and pepper, to taste
Rosemary, thyme, or cayenne, optional

Melt butter. Add onions and garlic, and cook, covered, for about 5-10 minutes until onions are “sweated”. Once, onions are translucent and soft, add sugar, salt, pepper, and other flavorings, if using. Continue cooking until onions are light brown and sugar is melted and incorporated with onions and their juices.

Next up, the Tomato-Basil-Parmesan Soup. Again, this is an easy fix, perfect for unexpected visitor for lunch, even if that visitor is a craving.

Tomato-Basil-Parmesan Soup

1 can Muir Glen Fire-Roasted Tomatoes
1 can milk
1 t dried basil or 1 T basil pesto
¼ t freshly ground pepper
¼ c Parmesan cheese

Combine all ingredients in a blender or food processor, then warm in saucepan over low flame. Do not boil or milk will scorch. Serve topped with a dollop of basil pesto and a sprinkle of Parmesan cheese.