Chocolate-It's What's for Dinner

Sounds fancy huh? Don't tell anyone but it's really just soup with bread in it. But it is so much better than regular onion soup.  I've been making this since it first appeared in the NY Times in 2007 It is one of those warming, rib-sticking, comfort foods. What I really like about it is that you can do a lot of the prep ahead of time. I've made it for Easter Brunch a few times.  You can toast the baguette ahead of time and also make the caramelized onions ahead of time too. Grate the cheese and then you have most of the work done. Toast the bread under the broiler A lot of tears were created here-those onions were strong! Place the onions in a skillet. I think I used the wrong one this time.  I don't think I usually use Griselda* (my cast iron pan) because for a long while the onions just steamed instead of caramelizing. I think she was a tad too small. Eventually they got there.  I added about a tablespoon of sugar to help the caramelization alon...

Now I will probably start a riot by saying this but I really don't like Irish Soda Bread. It is always dry. I've a tasted so many different ones and everyone claims "Oh No - mine is not dry-it's really moist." Guess what - it's not! I smile politely and say "oh yeah it's moist" and can't wait to NOT eat the remainder because it is dry as a sand. So we are invited to a neighbor's house this Saturday for a St. Paddy's dinner (and don't try breaking into my house when we are there because I have a mastiff and she won't let you in). I asked if I could bring anything and guess what I was asked to bring! So now I was really determined to figure this soda bread thing out. I would have to do a test one. I searched all my favorite blogs and basically all the recipes were the same-buttermilk, flour, eggs etc.  I ended up with this one because I liked the idea of making it in cast iron. But I adapted it a bit. I know when you use so...