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If you read my post on Friday, then you are well informed of my venture for recipes that will give me a new-found excitement for St. Patty’s Day each year. This is the second recipe I tried in order to accomplish that goal.
Hello amazing people! On this episode of A Cozy Kitchen, I, Adrianna, will show all of you how I turned three onions (and a few other ingredients)… Into this cheesy, amazingness… All while painting my nails a pretty Christmas red. Yes!
Notes We took the best part of this classic soup , all the sweet caramelized onions, and left behind all the fat. By steaming the onions to get the caramelization started, you can eliminate the need for almost all the fat. A small sprinkling of a good cheese at the end goes a long way.
Andrew Scrivani for The New York Times As it turned out, some of these blended soups were elegant enough to serve not only as meals but also as dinner party aperitifs. I poured them into shot glasses and espresso cups and passed them on a tray. I also made more robust yogurt-based soups, combining greens, legumes, grains, herbs and spices.