Sausage Veggie Breakfast Skillet

Sausage Veggie Breakfast Skillet

My apple peeler arrived in Saturday's mail and I am enamored with this contraption. Why have I never owned one of these before? And who in the world came up with this brilliant invention? A few turns of a crank and an apple is peeled, sliced and CORED. What the heck. You can even do it one-handed!

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Easy Fried Walleye Recipe

Easy Fried Walleye Recipe

It is not quite fishing season here in the land of 10,000 lakes, but it is on the horizon! One of the tastiest and most common types of fish to eat in Minnesota is walleye, our state fish. Like any fish, it can be prepared in a number of ways, but fried walleye is a must-eat for anybody visiting the state, or wanting a ittle taste of Minnesota. 

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Pull Apart Cheesy Onion Bread Recipe

Put together a unique and savory bread for your next dinner or gathering. Filled with cheesy goodness and flavorful onions, enjoy how the poppyseeds give it a fun look and delicious nutty flavor and consistency. This is the perfect addition to any meal!

I'm not gonna lie. Participating in a cooking challenge has been, well, challenging at times. (What did I expect, right?) Not only have I have stretched myself in terms of what I am comfortable creating in the kitchen, but it has also been challenging because of the weekly deadlines. I committed to posting a new recipe from this cookbook every Wednesday and I will absolutely fulfill that commitment. Some weeks, though, life makes it a little more difficult to get that task accomplished. Especially when I have three other things I just have to make.

This past week was one of those weeks. I hit rock bottom emotionally (goodness, I hope that was rock bottom) while dealing (or not dealing) with my son's upcoming surgery. I have been a bit of a mess, to put it delicately. I have made some positive changes since that point and I hope that things only get better from here.

So, strangely, this bread has special meaning. I put it together while my lowest low point was brewing inside of me. I'd like to think that its comfort (the smell, the taste) helped me to turn things around. Don't underestimate the power of food!

This is the most unique and tasty bread I have ever made. When it was finished, I saw it as a delicious work of art!

What are poppyseeds used for in baking?

Poppyseeds are a flavorful ingredient commonly used in baking things like breads, bagels and muffins.

What do poppyseeds add to a recipe?

Poppyseeds offer a nutty flavor. Sometimes if they are soft and moist, they can be almost fruity in flavor.

Are there any benefits to adding poppyseeds to a recipe?

Poppyseeds offer magnesium, calcium and fiber to a diet.

Assuming you are going to want to get started right away, preheat your oven to 425 degrees F. Butter a metal loaf pan (9x4ish).

In a large skillet, melt 1/2 stick of butter, while reserving 2 tablespoons for later.

Add to the skillet:

1 large onion, chopped

Cook over moderate heat, stirring occasionally, until it is softened, about 8 minutes.

Stir in:

1 tablespoon poppy seeds

Salt & pepper, to taste

Scrape the onion mixture onto a plate and refrigerate for 5 minutes, or until it is slightly cooled.

Place the mixture into a bowl and stir in:

3 oz. (1 cup) Gruyere cheese, coarsely shredded

Set aside.

In a food processor, pulse the following ingredients until combined:

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

Add 1 stick of cubed butter to the combined mixture.

Pulse until the butter cubes are the size of small peas.


1 cup buttermilk

Pulse 5 or 6 times, or just until a soft dough forms.

Turn the dough out onto a well-floured work surface and knead 2 or 3 times. Pat or roll the dough into a 2x24-inch rectangle. Spread the onion mixture on top of the bread.

Cut the dough crosswise into 10 equal pieces.

Stack 9 pieces onion side up and the tenth piece onion side down. This is where I started feeling like I was back in my college sculpture class, praying my creation would hold together.

Carefully, very very carefully, lay the stack in the prepared loaf pan and brush the top with the 2 tablespoons of reserved butter.

Bake in the preheated oven for about 30 minutes, or until it is golden and risen. Let the bread cool for at least 15 minutes before unmolding and serving.

Thank you, cheesy onion bread, for providing a bit of comfort to this sad and weary mama. Here's to a better week ahead..

Four Cheese French Onion Soup Recipe

This simple recipe is a twist on the classic French Onion Soup recipe. It has a rich broth filled with carmelized onions and four kinds of cheese to really bring it over the top! You will enjoy enjoy each steamy bite over a crusty piece of french bread for a filling meal. From stovetop to oven to table in just one dish! 

A friend recently asked me if I had any Dutch oven recipes to share on this website. I did not, so I searched for something delicious. This was my favorite of the list I pulled together. What could be more delicious than a cheesy French Onion Soup? 

Although I have not ordered French Onion Soup from a restaurant in ages, I have to say that this recipe was the best FOS I've had in a very long time. Perhaps even the best ever. It was DELICIOUS.

Did you know that with a Dutch oven you can go from stovetop to oven to table in one dish?! I have loved experimenting with mine. Another favorite recently has been Roasted Tomato Soup....UMM YUMM!!!

There's a reason this cooking vessel has been around for hundreds of years. I'm excited to try some different recipes with my versatile little pot!

Please go make this. And then invite me over.

Four-Cheese French Onion Soup

From stovetop to oven to table in just one dish!

Contributed by Megan Porta from

Published Mar. 10, 2011

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Serves: 8

Total time: 1 hr 20 min



  • 1/3 cup butter, cubed
  • 2 tablespoons olive oil
  • 12 cups thinly sliced onions (3 large)
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • ¼ cup all-purpose flour
  • 2 32-oz. cartons beef broth
  • 1 ½ cups white wine
  • 8 slices French bread, ½-inch thick
  • 1 1/3 cups shredded Swiss cheese
  • 2/3 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
  1. In a Dutch oven, melt butter with oil. Add the onions, salt and sugar; cook over medium heat for 15-20 minutes or until lightly browned, stirring frequently.
  2. Sprinkle flour over onion mixture; stir until blended. Gradually stir in broth and wine. Bring to a boil; cook and stir for 2 minutes. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.
  3. Place bread slices on an ungreased baking sheet. Broil 3-4 inches from the heat for 3-5 minutes on each side, or until lightly browned; set aside. Combine the cheeses.
  4. Ladle soup into ovenproof bowls. Top each with a slice of toast; sprinkle with cheese mixture. Place bowls on a baking sheet. Broil for 2-3 minutes or until cheese is lightly golden.