Sundays with Stephanie

2 subscriber recipes including balsamic and caramelized onion pasta and a French onion soup recipe, A restaurant suggestion & 2 wine recommendations plus the Makers of Minnesota paid subscriber video

As I write this, the view is a bit snowy but hopeful. Spring is here, but it is still figuring out what type of Spring it wants to be, and it is taking a while. Is it a Wintery spring or a Summery spring?

My van in the driveway back from its Winter home, my vegetable seeds planted, and the orchids with a snowy backdrop.

So like the weather, this newsletter will be about a simple ingredient figuring out what it wants to be, specifically the caramelized onion. Does a carmelized onion wish to be the base for a rich, delicious soup? Does the carmelized onion want to be the flavor boost for a most excellent grilled cheese that is buttery, sweet, and savory, or does that same onion wish to join a pile of slippery noodles and salty cheese to become a delicious pasta dish built with humble ingredients?