Stella Artois

INGREDIENTS 2-3 tbsp butter 4 to 6 large sweet onions (4 to 6 cups), thinly sliced 1-2 garlic cloves, minced Sea salt and freshly ground black pepper to taste ½ cup dry sherry 2 tbsp flour 4 cups reduced sodium beef stock* 1 bay leaf 2 sprigs fresh thyme 2-3 tbsp Worcestershire sauce 4-6 slices French baguette 1 cup shredded Gruyêre or Swiss cheese INSTRUCTIONS In a large stock pot or Dutch oven, melt butter. Add onions, garlic, and season with salt and pepper. Cook over medium to medium high heat, 20 to 25 minutes, until they caramelize, turning tender and golden. Add sherry, and continue to cook over medium heat until most of the wine is absorbed. Sprinkle with flour. Slowly add beef stock as well as bay leaf and thyme sprigs, and bring to a boil. Reduce heat, add Worcestershire sauce, and simmer approximately 20-30 minutes. Remove bay leaf and thyme sprigs. Before serving soup, toast French baguette slices. Ladle soup into crocks or bowls, and place them on a cookie sheet. Top each with a toasted bread slice, pile with shredded cheese, and place under the broiler until cheese bubbles and edges are browned. Serves 4-6. *Use a reduced or low sodium broth to reduce salt content.

INGREDIENTS 2 onions, chopped ½ lb. Italian sausage 2 celery stalks, finely chopped 2 cups cubed,dry, toasted bread 2 tsp. capers, rinsed and drained 2 tsp. garlic powder ½ cup Parmesan or Romano cheese 2 T. pine nuts 2 eggs 2 tsp. poultry seasoning 4 oz. Swiss cheese, cubed INSTRUCTIONS Preheat the oven to 350°F. Brown onions in a skillet with sausage. When onions are tender, add celery. Sauté until slightly tender. Let cool. Add remaining ingredients. Mix well. Add water, if necessary, for additional moisture. Place stuffing in a light greased baking dish and cover. Beke for 45 minutes. Uncover and bake an additional 15 minutes or until the thermometer inserted in the center registers 165°F.

INGREDIENTS 4 cups chopped apples 2 bags fresh cranberries 1 cup sugar ½ cup oats (don’t use quick cooking oats) ½ cup brown sugar 1 tsp.cinnamon ½ tsp. nutmeg ½ cup chopped pecans 6 pats butter INSTRUCTIONS Preheat oven to 325°F. Using a little butter, grease a 9’x13” baking dish, In a large mixing bowl, combine apples, cranberries and sugar. Add to prepared baking dish, In a smaller mixing bowl, combine oats, brown sugar, pecans, cinnamon and nutmeg. Dot with butter, and bake, covered, 45 to 50 minutes.