In my last article I had a mistake in my broccoli cheese casserole recipe. Instead of using one pound of butter it is supposed to say use one stick of butter.
November is here and that means Thanksgiving is just around the corner. It's the time of the year when most people feel like we have gained 20 pounds just from eating a Thanksgiving meal - or least that's how I feel because I like to eat.
Being thankful - what does that mean to you? To me it means having family who cares about me, a place to sleep, clothes to wear, a job, money, food, water and much more. But there are people all over the world who don't have these things. Some people only have one parent or no parents or any other family members who care about them, no place to sleep, they wear the same clothes every day, no job, no money, no food or water. Every one in six people (49 million) in the United States struggles to buy food.
I went on a mission trip to Cincinnati, Ohio, a couple of years ago through the organization called Youth Works. Every night we would have an evening activity and one of those activities was a community meal. There were a lot of people at it. After our mission trip everyone on the trip gave a report at one of our church services. I remember my youth group leader saying that there was this little girl at the community meal and she looked really happy. A youth group leader talked to the little girl and she said, "this is the first time I have eaten in four days." I never realized until my youth group leader said in church how much those community meals mean to people. I am not a crying person but when she said that in church it brought sadness to my heart to know that I have plenty of food to eat and that the little girl had nothing. Be thankful for what you have.
Onion soup with aged cheddar and Swiss cheese
Servings 6 to 8
2 tablespoons butter
8 cups red onions,thinly sliced
1 cup sweet potato, grated
1 cup red wine
4 cups low-sodium beef broth
1-2 teaspoons fresh rosemary, chopped
4 1/2 ounces aged cheddar cheese, grated
4 1/2 ounces Swiss cheese, grated
In a large sauce pan over medium heat, melt butter and cook onions for 10 minutes, stirring frequently. Add sweet potato and cook for 3-4 minutes. Deglaze with red wine and reduce by half. Add broth and rosemary bring to a boil and let simmer for 15 minutes. Preheat oven to 450 degrees. Divide soup among oven safe bowls with a slice of toasted bread and a handful of both cheeses. Place bowls on a baking sheet and cook in oven until cheese is browned. Serve immediately.
Wetzel, 18, is the SUN Area Dairy Princess serving Montour, Snyder, Union and Northumberland counties. She is a graduate of Selinsgrove Area High School and may be reached at email@example.com. Her column is published on the first Wednesday of each month.