Light French Onion Soup

What to do with all these onions from the farm...
From this months Sunset
Ingredients:
1 tbsp unsalted butter
1 tbsp olive oil
3 large onions, thinly sliced
1/4 tsp kosher salt
1 tsp sugar
1 tbsp flour
1/3 cup dry sherry
6 cups reduced sodium chicken broth
1/4 tsp fresh ground pepper
2 tsp reduced sodium soy sauce
4 to 8 baguette sliced
4 oz. gruyere cheese, sliced

1. Preheat oven tp 400. Heat butter and oil in a heavy frying pan over medium-high heat. Add onions and salt. Cover and cook 5 min. Uncover and add sugar. Cook, stirring often, until onions are golden, about 25 min. Add flour, reduce heat to medium-low, and cook, stirring often, 1-2 min. Add sherry, scraping pan to loosen browned bits. Cook 1 o 2 minutes or until slightly reduced.
2. Transfer mixture to a medium saucepan. Add broth and pepper. Bring to a boil over high heat, then reduce heat and simmer, covered, 10 min. Stir in soy sauce.
3. Put bread sliced on a baking sheet and bake until golden, turning once, about 7 minutes per side.
4. Preheat broiler. Ladle soup into oven-proof bowls and set in a sturdy-rimmed pan. Top each soup with 1 or 2 bread slices and some gruyere. Broil until cheese is bubbly, 1 to 2 min.

Yummy!!!!

Baked stuffed pattypan squash

Ingredients:

* 4 Pattypan Squash, washed
* 1 Onion, chopped
* 1/2 lb. lean sausage, chopped
* 3/4 lb. Parsley, chopped
* 1 1/2 cups Bread Crumbs
* 1/2 teaspoon Pepper
* 1 Tablespoon Olive Oil

Steps:

1. Preheat oven to 350 degrees.
2. Cut squash in half (horizonally) and hollow.
3. Chop onion finely.
4. Crumble the sausage into a pan and cook until no longer pink.
5. Remove sausage from pan and set aside.
6. Add onion to the pan with sausage fat and cook about 2 minutes or until soft.
7. Mix together in a bowl the sausage, onion, parsley, bread crumbs, pepper and 2 tablespoons water.
8. Divide mixture among squash halves.
9. Brush the tops of the stuffed squash with olive oil.
10. Place squash in single layer in baking dish just large enough to hold all of the squash.
11. Fill baking dish with 1/2 inch water.
12. Cover and bake 30 minutes.
13. Uncover and continue baking about 15 minutes or until stuffing is browned and squash tender.

Serves 4

I had some leftover mixture (my squash were small), so I stuffed two green peppers and baked them along with the squash.