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I’ve always loved latkes. Onions and potatoes are just made for each other. I’ve tried my hand at latkes before – here and here – with crowd-pleasing results. But I would have to say that these were our favorites so far. This recipe made about 16 latkes for me, and I only used 5 tablespoons of olive oil. Although I made the sour cream mixture for serving, we went a little light on it.

Cilantro-jalapeno latkes (modified from CookingLight)

6 tablespoons soy sour cream

1 tablespoon chopped chipotle chile, canned in adobo sauce

3/4 teaspoons grated lime rind

1 teaspoon fresh lime juice

6 cups shredded, peeled, baking potato (about 1 1/2 pounds)

1 cup grated fresh onion

1/2 cup chopped fresh cilantro

6 tablespoons all-purpose flour

1 teaspoon finely chopped seeded jalapeno pepper

1 large egg

1 teaspoon ground cumin

1/2 teaspoon salt

5 tablespoons olive oil, divided

Combine first 4 ingredients in a small bowl, stirring well. Cover and chill until ready to serve.

Combine potato and onion in a colander. Drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, flour, and next 5 ingredients (including salt) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture into  dry measuring cup. Pour mixture into pan; flatten slightly. Repeat the procedure 5 times to form 6 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure with next 2 tablespoons oil and potato mixture to yield 12 latkes total. If you have any potato mixture leftover, use the final tablespoon oil and make the rest of the latkes. Serve with sour cream mixture.

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This recipe is all over the internet, and for good reason. This was our first course for Thanksgiving. I served it with garlicky-toasted thick French bread slices, and a sprinkling of soy parmesan. Heaven on earth! This will replace my go-to onion soup, most definitely!

French onion soup

4 tablespoons margarine

1 tablespoon olive oil

8 cups thinkly sliced onions (about 2 1/2 pounds)

1/2 teaspoon salt

1/2 teaspoon sugar

1 tablespoon flour

8 cups beef stock

pinch of thyme

1/4 cup cognac or other good brandy

1 cup dry white wine

1″ thick slices of French bread, toasted

grated soy parmesan

Heat a heavy saucepan over moderate heat with the margarine and oil. When the margarine has melted, stir in the onions, cover, and cook slowly until tender and translucent, about 10 minutes. Blend in the salt and sugar, increase the heat to medium high, and let the onions brown, stirring frequently, until they are a dark walnut color, 25 – 30 minutes.

Sprinkle the flour and cook slowly, stirring, for another 3 – 4 minutes. Remove from heat, let cool a moment, then whisk in 2 cups of hot stock. When well blended, bring to a simmer, adding the rest of the stock, Cognac, and wine. Cover loosely, and simmer very slowly 1 1/2 hours. Taste for seasoning. Serve each bowl with a crouton and sprinkling of soy parmesan. Makes 10 servings.

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