A Duo

The Duo above is french onion soup, one of my absolute favorite soups, and a cauliflower gratin, one of the first of the two recipes I will be making out of Eating Well magazine (see New Year's Resolutions below).

I always thought that french onion soup was something that you shouldn't make at home because 1) it takes too damn long; and 2) the melted cheese is always better in the restaurant. But I was wrong. This recipe for FOS is very good. You have to be patient to make it though because it does take almost two hours. Honestly, it's worth the wait. Guess what though? I'm not going to give you the recipe quite yet. I'm going to be a tease - you'll have to check back in the next few days for the recipe.

The cauliflower gratin was really delicious. I was surprised because, seriously, it's a "healthy" dish and I wasn't sure that I would really like it. But I did!

Try it out, you won't regret it.



Skillet Cauliflower Gratin
Serves 4

4 cups 1-inch cauliflower florets
1 1/2 cups nonfat milk, divided
1/4 tsp salt
1/2 cup dry breadcrumbs
3/4 cup shredded sharp Cheddar cheese, divided
1/2 tsp extra-virgin olive oil
2 T all-purpose flour
1 T chopped fresh chives
1 tsp Dijon mustard
1/4 tsp white pepper

1. Position rack in upper third of oven; preheat broiler.
2. Bring cauliflower, 1 1/4 cups milk and salt to a boil in a large ovenproof skillet over medium-high heat. Reduce heat, cover and simmer until the cauliflower is tender, about 5 minutes.
3. Meanwhile, combine breadcrumbs, 1/4 cup cheese and oil in a small bowl. Whisk flour and remaining 1/4 cup milk in another small bowl until smooth; stir the mixture into the pan and cook, stirring, until thickened, about 1 minute. Stir in the remaining 1/2 cup cheese, chives, mustard and pepper. Sprinkle with the breadcrumb mixture. Broil until the top is crispy and beginning to brown, 1 to 2 minutes.

Enjoy!