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First week of CSA shares! 

#1  12.11.11
#2  10.23.13 EDD

Re: 0602

  • I'm so excited!  We decided to have a soup and salad dinner tonight so I'm honing in on the sunchokes to start.

    Did you get the regular veg package or anything else?

  • Oh, you got sunchokes?!  I just ripped out an article about them and was excited to try them, but I got the onions instead.

    I also got the yogurt, bread and egg share.  Was tempted with the cheese but that was an extra $200 I couldn't swing right now.


    #1  12.11.11
    #2  10.23.13 EDD
  • Onions are my absolutely least favorite food, which is awful since they are in almost everything.  DH was the very first one there at the pick up yesterday so I wonder if that had anything to do with it?

    We also got the meat share but that doesn't start until week 3.

  • I never used to like onions but they add so much more flavor to foods now!  I also have a fantastic french onion soup recipe that I would guarantee to turn you on to onions.

    I think when they do the 'you get this or that' items, certain locations get one and some get the other.

    I'm annoyed though because I ordered two containers of plain yogurt but someone swiped one so I got one plain and one vanilla instead.  It better not happen again next week.


    #1  12.11.11
    #2  10.23.13 EDD
  • People are seriously so rude.  A friend of mine got the omnivore package and her sauerkraut was missing.  She's so mad.  I don't understand how people can just take what's not theirs.

  • Can you share your French Onion Soup recipe?
  • French Onion Soup

    Sweet onions, such as Vidalia or Walla Walla, will make this recipe overly sweet. Be patient when caramelizing the onions in step 2; the entire process takes 45 to 60 minutes. Use broiler-safe crocks and keep the rim of the bowls 4 to 5 inches from the heating element to obtain a proper gratin?e of melted, bubbly cheese. If using ordinary soup bowls, sprinkle the toasted bread slices with Gruy?re and return them to the broiler until the cheese melts, then float them on top of the soup.  For the best flavor, make the soup a day or 2 in advance. Alternatively, the onions can be prepared through step 1, cooled in the pot, and refrigerated for up to 3 days before proceeding with the recipe.


    • 3 tablespoons unsalted butter , cut into 3 pieces
    • 6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thick slices
    • Table salt
    • 2 cups water , plus extra for deglazing
    • 1/2 cup dry sherry
    • 4 cups low-sodium chicken broth 
    • 2 cups beef broth 
    • 6 sprigs fresh thyme , tied with kitchen twine
    • 1 bay leaf
    • Ground black pepper
    Cheese Croutons


    1. 1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

    2. 2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

    3. 3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

    4. 4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

    5. 5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruy?re. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.


    #1  12.11.11
    #2  10.23.13 EDD
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