Silver State French Onion Soup

DEAR SOS: Can you get the recipe for the French onion soup from the Hickory Pit restaurant at the Edgewater Hotel in Laughlin, Nev.? It is the best I have eaten.

FERN DE WITT

Bullhead City, Ariz.

DEAR FERN: Voila. According to Rob Roy, the food and beverage director, the recipe was developed from a family recipe and has been in use at the restaurant for about 10 years.

Edgewater French Onion Soup

Active Work Time: 15 minutes * Total Preparation Time: 1 hour

1/2 cup (1 stick) butter

5 onions (about 2 pounds), thinly sliced

1 teaspoon pepper

1 1/2 teaspoons Worcestershire sauce

Dash hot pepper sauce

1/2 bay leaf

1/2 teaspoon dried thyme leaves

1/4 cup beef base or bouillon

1 teaspoon chicken base or bouillon

2 quarts water

1 cup dry white wine

1 tablespoon Sherry

* Melt butter in 3-quart pan over medium-low heat. Saute onions in butter until onions are soft but not brown, 20 to 25 minutes. Add pepper, Worcestershire sauce, hot pepper sauce, bay leaf and thyme. Stir and cook 2 minutes. Add beef and chicken bases and simmer 5 minutes. Add water and white wine. Bring to boil, reduce heat and simmer 20 minutes. Skim off fat and add Sherry.

8 to 12 servings. Each of 12 servings: 105 calories; 109 mg sodium; 21 mg cholesterol; 8 grams fat; 5 grams carbohydrates; 1 gram protein; 0.34 gram fiber.

Baked Apple Puffcakes

DEAR SOS: Would you please reprint the recipe for apple pancakes that puff when you bake them? I’m having out-of-town guests and would love to serve them.

ROSE ANDERSON

Redondo Beach

DEAR ROSE: What fun. Here’s a recipe that puffs when it’s baked. It’s from the Sow’s Ear cafe in Cambria.

Sow’s Ear Baked Apple Pancake

Active Work Time: 15 minutes * Total Preparation Time: 40 minutes

5 tablespoons butter, melted

3 eggs, lightly beaten

3/4 cup milk

1 tablespoon granulated sugar

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup plus 1 tablespoon flour

2 small apples, peeled, cored and thinly sliced

3 tablespoons brown sugar, lightly packed

3 tablespoons powdered sugar

* Combine 2 tablespoons melted butter with eggs, milk, granulated sugar, vanilla, cinnamon, salt and flour. Mix batter by hand or in food processor. Set aside.

* Heat remaining 3 tablespoons butter with apple slices in 10-inch skillet until apples are sizzling and slightly cooked. Pour in batter. Sprinkle top with brown sugar and bake at 450 degrees until well browned and puffed, 25 minutes. Dust with powdered sugar. Cut into wedges and serve immediately.

6 servings. Each serving: 241 calories; 244 mg sodium; 134 mg cholesterol; 13 grams fat; 27 grams carbohydrates; 5 grams protein; 0.26 gram fiber.

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Bowl and plate in photo above from Crate & Barrel stores.